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Kitchens are always the hardest room to keep clean – and doubly so for professional kitchens.

Commercial kitchens, whether in restaurants, hotels, or corporate food processing facilities, require a high degree of sterilization, cleanliness, and repair to keep your ingredients, workers, and customers safe from any potential disease or infection.

With everything that goes on inside a commercial kitchen, however, it can be tough to find the time to really develop a routine that completely cleans your kitchen in a way that promotes hygiene and safety. This can be compounded by the frequent need for maintenance and repair of needed kitchen equipment such as ovens and freezers, and it can make the cleaning process more of a challenge than it needs to be.

If you need some tips for keeping your commercial kitchen clean, productive, and safe, read on:


Commercial & Restaurant Kitchen Cleaning Tips


Start with the countertops & hard surfaces

Work areas like countertops and cutting boards are some of the most commonly-used surfaces inside a commercial kitchen – and, as a result, can be the most prone to spreading germs.

These areas should always be a focal point of your cleaning methods. Start with the top down – work from the countertop to the floor, to avoid cross contamination in either direction, and schedule these cleanings at least twice a day to prevent the spread of food allergens.


Food storage

Areas that aren’t used for cooking may get overlooked in the rush, as workers focus more on the areas and tools they need for food preparation. Restaurant shelving, food storage shelves, and other storage tools need to be cleaned off just as frequently as surface areas, as these areas are frequently touched by workers needing to retrieve ingredients or plate dishes before they go out. (Remember to remove all of the food from these shelves before cleaning!)


Deep clean the deep fryers

Even the fanciest restaurants deep fry some dishes, and the deep fryer itself can become a chore to clean if not kept up on. Get some commercial deep fryer cleaner, fill it with cold water (after emptying the fryer, of course) and boil it for up to 20 minutes. This will help prevent residue and oil from building up inside. (Consult your manufacturer’s documentation for more information – every deep fryer is different!)


Wipe down the sinks

It might sound a little redundant, but even sinks need to be cleaned – after all, they come into frequent contact with a number of hands through the day. At the end of each shift, or at least once per day, wipe down the faucet and knobs to prevent germs from spreading between anyone who – ironically – needed to wash their hands.


Remember to change out your cleaning supplies

Finally, it can be pretty counterproductive to try and clean something with an old sponge, or a rag that’s falling apart. When your cleaning tools start to look too worn, don’t be afraid to toss them out and replace them with something a little, well…cleaner. Your customers, food, and kitchen supplies will be glad you did.

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