A kitchen team should be cleaning and sanitizing throughout their shifts; however, there are times in a kitchen that certain things only require yearly, every six months, monthly, or weekly cleaning and sanitizing :
Clean ovens inside and out.
Delima sinks and faucets.
Empty, wash and sanitize walk-in coolers.
Clean and re-season cast iron skillets.
Once a Month
Food debris like sugar, flour, and crumbs can attract pests; so, it’s important to empty and clean freezers, ice machines, and dry storage areas. This bacteria and the heavy frosting won’t become issues.
Clean grease build-up behind ovens, ranges, and fryers to diminish potential fire hazards.
Every Six Months
Hood and exhaust systems should be cleaned at least twice per year. Depending on the frequency of traffic, your business may determine recurring cleaning of these systems is necessary.
Oven and grill pilot lights that run on gas should be cleaned by professionals if there are any reservations about them getting appropriately cleaned by the owner, management, or staff. Oven equipment specifications are unique to the manufacturer, make and model, so be sure to adhere to those guidelines when cleaning oven and grill pilot lights.
In case of emergencies, fire extinguishers and fire suppression systems are crucial. Grease and residue can build up in these systems over time, causing them to malfunction. Proper maintenance and cleaning reduce fire risks so that your business remains protected and violation-free. These systems should also be a top priority on your yearly checklist of vital things to clean in your restaurant or commercial kitchen.