Maintenance in Commercial Kitchen

Kitchens are a main stay for organization in food and beverage industries. Their role in creating a successful organization is undeniable.

Commercial kitchens in restaurants, food processing and food zones require not only cleanliness and sanitization but should have proper lighting and air flow to keep customers, workers and the stored articles safe.

Cleaning and maintaining the kitchen is not a ad hoc job. The process needs to be deeply be embedded in the work ethics of the organization so that any food manufactured is completely safe and hygienic. The process becomes complicated and goes beyond just cleaning when equipment like ovens, freezers and grills etc are involved.

Tips For Cleaning and Maintaining a Commercial Kitchen

Start with hard surfaces and counter tops

In a normal commercial kitchen, the maximum used areas are the top and surfaces on which chefs prepare food. These areas are most prone to degradation and require maintenance and cleaning over time.

·       Start with a top-down method to avoid cross contamination.

·       These areas should be cleaned with a definite pre decided schedule as per the convenience of the kitchen chef

·       Always look out for old, damaged or rusted parts which contaminate your food preparations

Food Storage

Normally this area is the most neglected part of any commercial kitchen and is the least planned. Some tips of maintaining this area are the following

·       The choice of shelving is the one of the most critical and long term aspect of food storage that needs attention at the time of planning. Rackwell shelves offer various sizes for storing all the material needed for running a commercial kitchen.

·       The racks should be cleaned for any accidental spills or leftovers. The wire shelves by Rackwell offer the advantage of reducing the cleaning effort

·       The material of shelves should be such that it offers complete control on corrosion. Any extra amount invested in buying stainless steel shelving gets repaid many over times over by reduced costs in maintaining the storage shelves

·       Proper air flow and lightning prevents food from spoiling and keeps it in a right temperature for a long time.

Fryers

The toughest part of cleaning any commercial kitchen are hard to remove grease and oils that are used in deep frying.

·       The best way to clean deep fryers and their grills is to use a commercial deep fryer cleaning products. These products won’t damage your equipment. However, it is in best interest to consult the manufacturers documentation before cleaning these products.

Sinks and Washing Areas

Sinks and washing areas needs to maintained just like the other areas of the kitchen. They are frequently used and prone to germs and bacterial growth.

·       Use a cleaning agent that doesn’t harm the stainless steel used in kitchen sinks. DO NOT USE ANY CLEANING AGENT THAT HAS CHLORINE IN IT FOR STAINLESS STEEL.

 We hope that with these tips you can keep your commercial kitchen sparkling clean and could offer safe and hygienic food to your customers