Commercial Deep Cleaning – why do you need to do it? : The Kitchen

Most commercial kitchens are busy from either very early morning to late at night, or in some cases, 24 hours per day. While the ‘clean as you go’ policy applies in all kitchens and while a thorough overall clean takes place during and after shifts, the operational hours of commercial kitchens does not leave much time for the really deep cleaning that is needed.

In reality, deep cleaning in commercial kitchens does not take place nearly as often as it should. Scheduling deep cleaning on a regular basis however is essential, and aside from being beneficial, can help you to manage risk in your workplace.

Why is commercial deep cleaning essential for your kitchen?

Legislation: HACCP is a preventative hazard control system which requires that in addition to the safe handling of food and daily clean-up, that periodic deep cleaning should take place in order to prevent the spread of bacteria such as E Coli, Salmonella, Listeria and Staphylococcus.

Hygiene: According to the U.S. Centers for Disease Control and Prevention, one-in-six Americans get sick from consuming contaminated food or beverages every year. Even though counter tops, splashbacks and equipment is cleaned on a daily basis, over time, the build-up of fats and food particles is inevitable. A deep clean ensures that every corner of the kitchen, from storage and cold rooms, to walls and ceilings and all equipment is thoroughly cleaned, accessing every corner that daily cleaning cannot reach. This minimises the risk associated with cross-contamination due to bacteria from spoilage and old food particles.

Maintenance: Equipment such as conveyor ovens, deep fryers, grills and convection microwaves need regular deep cleaning in order to continue functioning optimally. When you don’t deep clean your equipment regularly, this can result in shorter life expectancy, food product consistency problems, slower cooking times, increased energy use and risks such as oven fires.

Health and Safety: A build-up of grease and food particles, particularly on floors, can become a serious safety risk when floors become wet and dirty during service. Deep cleaning removes residues and restores their original grip, preventing slipping and falls.

Pest Control: Apart from monitoring the quality of food stored in containers, it is imperative to monitor food storage areas and the general kitchen for stored product insects such as weevils, moths, mites and beetles. Deep cleaning removes nests, webbing and larvae which is key to pest control in commercial kitchens.

When should you schedule a deep clean for your commercial kitchen?

Every commercial kitchen must be cleaned from top to bottom twice a year, while some equipment such as exhaust hoods, cold rooms and steam boxes is best cleaned on a monthly basis.

Why do you need a commercial cleaner for your kitchen deep cleaning needs?

Professional cleaning systems: We use state-of-the-art cleaning products and equipment to reach into areas that even the most meticulous cleaning cannot.

Minimal disruption: Your team can continue with their work schedule and do not need to dedicate time to deep cleaning, while our team works around your schedule.

Specialised knowledge: Commercial deep cleaning staff are focused specifically on removing bacteria and ensuring a kitchen that complies with food hygiene regulations.

At Ecowize we have the knowledge and experience to help you develop a deep cleaning schedule for your commercial kitchen that will ensure your compliance to the Food Safety Act at all times. We are also able to provide you with the required Certificate of Compliance. Arrange a consultation with one of our deep cleaning experts today. Call us on 087 803 022 or send us a message now.

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