A commercial kitchen or cleanroom is a central hub of activity for any business – it’s where all the action takes place, where all the work is carried out, where all the waste is collected and disposed of. However, it can be a lot of work keeping your commercial kitchen clean, because it has to look neat, clean, and organised at all times. It also has to meet government regulations and safety requirements – after all, food has to be safe enough to eat! Keeping your kitchen or cleanroom clean can be a lot of work, especially if it’s an older one. Cleaning Companies Sydney giving you this article to take a look at some simple tips and tricks for keeping the kitchen or washroom clean.
The first thing to do with any kind of cleaning is to remove as much debris as possible from the surfaces. It doesn’t matter how clean you think the kitchen is, if there is any food stuck in the deep corners, then those things will attract vermin very quickly. After removing any food that’s caught, you can use a vacuum cleaner to clean the rest.
Once the dirt has been removed, you’ll need to wipe down all the surfaces, paying particular attention to the most used areas. Wipe the floor with a damp rag, making sure you wipe up all the corners. You might also want to invest in a good microfibre polishing cloth to use on surfaces where you don’t see too much food. This will make the clean look much better, and mean that you don’t need to rub back and forth very often.
When wiping down the walls, you need to avoid getting water on them. If you have pans stuck in the wall (which is quite likely), then use a paper towel to dab at the water, and then lift the pan out again. Any water should be wiped off immediately, and then you can wipe down the entire wall again. Be careful when you’re doing this, as it can sometimes take a while to get all the water out of one wall.
Next, wipe down the floors. Try and use the same type of damp rag on the tiles and flooring, as you did with the walls. If you have marble tiles, then use a damp cloth dipped in warm water to remove the water from the surface. You may need to use a second damp rag to finish cleaning the whole thing. If you have concrete floors, then use a dry, clean sponge dipped in the cleaning product to wipe them down.
The last, but certainly not the least important task in a commercial kitchen and wet room cleaning is the preparation of the premises for actual cooking. Clean out all the ovens and microwaves, as well as the fridge. This will ensure that your cooking equipment is ready to go when you arrive. If anything has accidentally been put in the fridge or freezer, now would be a good time to try and clean it out.
One more important detail that we haven’t mentioned yet is to check the flooring. While it’s great if you have hardwood flooring, that’s not always the case. Wet, grease and food spills can make wood look dull over time. To avoid this, use glass tile (ceramic tile would also work nicely) for your flooring. You can either go for real wood flooring or try using non-slip tiles.
A final note on Clean Group commercial kitchen and wet room cleaning: it’s not a good idea to let too many people use the kitchen at once. Cleaning and cooking are best done in smaller batches. Make sure that you have the proper cleaning tools, and remember that everything needs to be wiped down after use. Happy cleaning!