UK SPECIALIST IN CATERING EQUIPMENT SPARE PARTS

Commercial Kitchen Cleaning Procedures

Correct and thorough cleaning maximises the life space of your equipment.

Regular and thorough cleaning of commercial kitchen equipment and surfaces is critical to maximising their lifespan and maintaining efficiency. Cooking equipment, such as ovens, grills, and fryers, accumulates grease and residue over time, which can clog vents, corrode components, and reduce performance. Proper commercial kitchen cleaning procedures remove these build-ups, ensuring optimal functionality and preventing costly repairs or premature replacements.

Similarly, stainless steel benches and surfaces benefit from consistent cleaning and maintenance. Stainless steel is durable and resistant to corrosion, but it can deteriorate if exposed to harsh chemicals, acidic residues, or moisture over prolonged periods. Regularly wiping down benches with mild, food-safe cleaners and promptly addressing spills or stains protects the finish, preventing pitting and rust.

By incorporating a disciplined cleaning routine, you not only create a safer and more hygienic kitchen environment but also protect your investment, ensuring your equipment and surfaces serve your business effectively for years to come.

Maintaining your commercial kitchen cleaning procedures is vital for health and safety compliance, preventing cross-contamination, extending equipment lifespan, and ensuring efficient operations. In this guide, you’ll learn detailed step-by-step cleaning procedures, best practices, and expert tips to keep your kitchen spotless and ready for inspections. As part of cleaning procedures many commercial kitchen owners/staff also plan to maintain and replace catering spares at times of deep cleans!


1. Preparation for Commercial Kitchen Cleaning Procedures

Gather Necessary Cleaning Supplies and Equipment

  • Rubber gloves, aprons, and safety goggles.
  • Cleaning agents: degreasers, sanitisers, and floor cleaners.
  • Tools: scrub brushes, microfibre cloths, sponges, and mop buckets.

Prepare the Kitchen for Cleaning

  1. Turn off and unplug all electrical equipment.
  2. Remove all food items and utensils from surfaces.
  3. Place “Cleaning in Progress” signs to ensure safety.

Establish a Cleaning Schedule

  • Create a daily, weekly, and monthly cleaning checklist.
  • Assign tasks to team members to ensure accountability.

2. Daily Cleaning Procedures

Maintaining a clean kitchen during and after each shift is essential. These tasks are divided into morning preparation, during-shift responsibilities, and an end-of-shift clean-down.

Morning Cleaning Tasks

  • Inspect the Kitchen for Cleanliness
    • Check that all surfaces, equipment, and floors are clean and ready for use.
    • Ensure all bins are empty and have fresh liners.
    • Verify that utensils and tools are sanitised and properly stored.
  • Sanitise Food Preparation Surfaces
    • Wipe down countertops, cutting boards, and food prep tables with an approved food-safe sanitiser.
    • Inspect for any lingering residue or grease and address as necessary.
  • Clean Sinks and Faucets
    • Wash and sanitise all sinks to ensure they are clean before use.
    • Remove any debris from sink drains or traps.
  • Prepare Cooking Equipment
    • Wipe down stoves, ovens, and grills to remove any dust or residue from overnight.
    • Inspect fryers and ensure they are free of debris before starting the day.
  • Sweep and Mop the Floors
    • Sweep away any debris that may have accumulated overnight.
    • Mop with a disinfectant solution to ensure a clean start to the day.

During-Shift Cleaning Tasks

  • Regular Surface Cleaning
    • Wipe and sanitise food prep areas between tasks to avoid cross-contamination.
    • Clean cutting boards and knives immediately after use.
  • Equipment Maintenance
    • Clean spills on stovetops, ovens, and other cooking equipment immediately.
    • Change fryer oil if needed and remove excess grease build-up.
  • Handle Waste Responsibly
    • Regularly empty bins and replace liners to avoid overflowing.
    • Ensure waste is disposed of correctly and stored in designated areas.
  • Spot Clean Floors
    • Address spills and debris on the floor as they occur to prevent slips and maintain hygiene.

End-of-Shift Clean Down Tasks

  • Clean and Sanitise All Surfaces
    • Thoroughly wipe down and sanitise countertops, cutting boards, food prep areas, and serving stations.
    • Ensure all spills and stains are removed.
  • Wash Utensils, Tools, and Equipment
    • Clean and sanitise all used utensils, pots, pans, and cooking tools.
    • Store cleaned items in their designated areas.
  • Deep Clean Cooking Equipment
    • Wipe down stovetops, ovens, grills, and fryers with an approved degreaser.
    • Remove and wash removable parts, such as grates and trays.
  • Clean and Empty Sinks
    • Wash sinks with detergent and rinse thoroughly.
    • Remove food debris from sink traps and disinfect.
  • Sweep and Mop Floors
    • Sweep the entire kitchen to remove food debris and waste.
    • Mop floors with a strong disinfectant solution to ensure all grease, spills, and stains are removed.
  • Empty and Clean Bins
    • Dispose of all rubbish and replace liners.
    • Rinse and sanitise bins to prevent odours and bacteria growth.
  • Check Refrigerators and Storage Areas
    • Ensure all food items are properly stored and covered.
    • Discard expired or spoiled food and organise shelves.
  • Inspect for Pests or Hygiene Issues
    • Check all areas for signs of pests or dirt build-up.
    • Address issues immediately to maintain hygiene standards.

3. Weekly Cleaning Procedures

Deep Cleaning of Cooking Equipment

  • Thoroughly clean ovens, refrigerators, and deep fryers.
  • Remove and wash racks, trays, and filters.

Cleaning and Sanitising Ventilation Systems

  • Wipe down exhaust hoods with degreaser to remove grease build-up.
  • Inspect and clean filters in ventilation systems.

Inspecting Plumbing and Drainage Systems

  • Flush out sink traps and clear any blockages.
  • Check for leaks and ensure drainage is functioning properly.

4. Monthly Cleaning Procedures

Equipment Maintenance

  • Move heavy appliances and clean behind them to remove hidden dirt and debris.
  • Inspect moving parts and lubricate if necessary.

Deep Cleaning Walls and Ceilings

  • Scrub walls to remove grease stains and food splatters.
  • Check ceilings for signs of mould or mildew.

Pest Control Measures

  • Deep clean food storage areas to remove crumbs or spills.
  • Work with a professional pest control service if necessary.

5. Best Practices for Effective Cleaning

Use of Green Cleaning Products

  • Opt for eco-friendly degreasers and sanitisers.
  • Benefits: reduced chemical exposure for staff and environmentally friendly operations.

Staff Training and Compliance

  • Train staff on proper cleaning techniques and chemical handling.
  • Monitor adherence to cleaning protocols to maintain consistency.

Record Keeping and Inspection Readiness

  • Keep a detailed cleaning log.
  • Conduct regular internal inspections to ensure readiness for official health checks.

6. Tools and Supplies Recommendations

Essential Cleaning Products

  • Food-safe sanitisers and degreasers.
  • Multi-purpose cleaning solutions for different surfaces.

Specialised Equipment for Cleaning Efficiency

  • Steam cleaners for hard-to-reach areas.
  • Pressure washers for deep cleaning floors and ventilation systems.

A clean commercial kitchen is not just a legal requirement; it is a commitment to safety, efficiency, and quality. By following these cleaning procedures and maintaining a routine, you can ensure a hygienic kitchen environment that consistently meets regulatory standards. Print out the checklist below to make your cleaning routine even easier.


Commercial Kitchen Cleaning Checklist

Morning Tasks

  • Inspect the kitchen for cleanliness.
  • Sanitise food preparation surfaces.
  • Clean sinks and faucets.
  • Prepare cooking equipment.
  • Sweep and mop floors.

During-Shift Tasks

  • Regular surface cleaning.
  • Equipment maintenance.
  • Handle waste responsibly.
  • Spot clean floors.

End-of-Shift Clean Down

  • Clean and sanitise all surfaces.
  • Wash utensils, tools, and equipment.
  • Deep clean cooking equipment.
  • Clean and empty sinks.
  • Sweep and mop floors.
  • Empty and clean bins.
  • Check refrigerators and storage areas.
  • Inspect for pests or hygiene issues.

Weekly Tasks

  • Deep clean ovens, refrigerators, and fryers.
  • Wash and sanitise ventilation systems.
  • Inspect plumbing and drainage systems.

Monthly Tasks

  • Move and clean behind heavy appliances.
  • Scrub walls and ceilings.
  • Inspect for mould or mildew.
  • Conduct a pest control inspection.

This comprehensive guide and checklist ensure your commercial kitchen remains safe, hygienic, and inspection-ready at all times. As well as maximising the life of your catering appliances.

For further information visit the government food website on cleaning effectively.

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