Kitchen cleaning is a task of extreme importance within the food, hotel or restaurant industry. The kitchen is usually the area in which a maintenance or low-intensity treatment does not fit, since it is always in continuous contact with dirt, grease or bacteria.
Visible dirt is easy to eradicate and clean. But, what about the dirt in inaccessible and visible areas? Hoods, extraction ducts or sinks, etc. Keeping these areas of difficult access properly sanitized and clean will avoid risks of fire, odours, smoke, food contamination, and of course, a better image of the establishment for the final customer.
Where to start kitchen cleaning?
Normally there are three well-differentiated areas, each of which requires a different treatment and firmness:
Here’s how to do it:
1. Heat zone. Burners, griddles, ovens and grills.
For the cooking or heating zones, it is necessary to degrease and descale, since high temperatures and continuous contact with food or debris can cause carbon or residue that is difficult to clean. Each of them requires a different treatment and firmness:
We recommend degreasing with a hot degreasing product with an alkaline PH such as CLIM Professional's ultra degreaser for ovens and irons and its hot application without diluting for extreme areas, and with a 30 or 40% dilution for areas less affected by dirt. The fact of acting hot multiplies its power since the fat is less adherent at high temperatures.
To remove dirt from burners, grills or barbecues, we recommend using a fiberglass-based cleaning stone, since it does not absorb water or odors and thus helps to disinfect these elements.
If the kitchen is equipped with elements such as ceramic hobs or induction hobs, cloths soaked in degreaser are enough.
2. Extraction zone. Hoods and extraction systems.
The smoke extraction area is usually delicate and depending on the depth of the cleaning to be carried out, it may require cleaning professionals since it is usually necessary to know the type and location of the extraction system, fan or duct system.
This area is very punished by smoke and odors, for this it is recommended to use universal degreaser. Professional degreasers such as CLIM Professional solubilize and descale organic and mineral remains, recover surfaces exposed to severe soiling. Keep in mind that we recommend that professional degreasers be diluted with water by at least 20% except for extreme dirt.
3. Countertop area
The countertop area must be cleaned with products that are not affected by odours, for this microfiber cloths must be used only with water or with a small diluted amount of our universal degreaser, since it has no odor and does not produce contamination by odors. .
It is recommended and important to use a color code for the cloths, so as not to mix and thus avoid contamination or infection.
4. Floors and tiles
Floors and tiles in kitchens are usually very damaged by daily use and it is not advisable to use substandard products. Bacterial infections and contaminations usually start on floors and pavements, since insects or rodents can appear.
It is important to clean the floor well on a daily basis and not with maintenance but with a daily shock treatment, with products with deodorant and disinfectant action based on ammonia such as CLIM Professional's ammoniacal cleaner or a chlorinated cleaner with fungicidal and bactericidal action to finish as well as pathogenic microorganisms.