When it comes to getting your commercial kitchen spic and span, cutting corners is not an option.
Here are some tips to get it done:
Wipe down all food prep areas with a food safe chemical to remove germs and sanitize. Make sure to get walls behind and around the area to remove any food particles.
Wipe down grill and discard ashes that might have fallen to the bottom(Pro Tip: Line the bottom with foil to catch any ashes that fall...at the end of the night, easily remove and replace foil. Voila! 1 minute cleanup)
Wipe out make-lines and leave them clean and sanitized. Wipe out the inside and pull back gaskets to remove food particles/crumbs.
After dish cleanup, thoroughly wipe down sink surface and walls behind. Sanitize with a food grade chemical. (Pro Tip: If you have a 3-compartment sink, put aside some multi quat sanitizer to use to wipe out sinks and walls...but it's most effective when warm, so work fast!)
Most commercial grade equipment will come on wheels or casters, pull out all equipment and sweep and mop behind everything. For shelving, or hard to move equipment, try to get as much as possible daily. But if you can't get underneath every night, this should be a bi-weekly task. Make sure to get under sinks and in corners. If you work with grease, we suggest deck scrubbing nightly, at minimum, to prevent slippery surfaces and dangerous walkways.
Make-lines: Scrub buildup on make-lines with a green scrubbing pad. Soap and water with a little elbow grease usually works pretty well.
Vent Hood: This is a job that will both help with AC costs and prevent grease fires. We suggest letting the professionals take care of this. But for regular maintenance, after grill or oven has cooled, remove burned on grease by using a professional grade degreaser. Wash or wipe hood panels.
Stainless Steel: Wipe down stainless steal every few days to remove fingerprints and keep equipment free of rusting or buildup.
Oven/Grill: Take out any grates/grill panels and wash with soap and water.
Fryer: Keep an eye on the oil you're using. If you notice a change in color/odor/consistency, change it out and dispose of the old oil according to the regulations lined out by your health department.
We suggest a monthly clean of your commercial equipment to avoid breakdowns and buildup. Our staff is trained on best practices and sanitizing standards. Cleaning some of the equipment can be dangerous. We work with medical grade chemicals to ensure that you have the most thorough clean possible.