How To Deep Clean Commercial Restaurant Equipment

If you’re in the restaurant business, you know that cleanliness is key – especially when it comes to your equipment. While a regular cleaning routine is important, every now and then, you need to give your equipment a good deep cleaning. In this article, we’ll show you how to deep clean commercial restaurant equipment. Keep reading to find out more!

Purchase equipment that’s easy to clean.

Deep cleaning commercial restaurant equipment is a process that should be done regularly in order to keep the equipment running smoothly and to ensure food safety. The basics of deep cleaning commercial restaurant equipment include disassembling the equipment, removing all debris and dirt, washing all parts with hot water and soap, sanitizing all parts, and then reassembling the equipment.

When purchasing commercial equipment, choose models that are easy to deep clean. For example, the Atosa freezer available at The Restaurant Warehouse is made by a commercial equipment company that designs its appliances with deep cleaning in mind. A number of features make these units easy to clean, including removable condenser coils and interior liners and shelves that can be easily removed for deep cleaning.

Inspect equipment for cleanliness.

One of the most important steps in deep cleaning commercial restaurant equipment is inspecting it for cleanliness. This includes checking all surfaces, crevices, nooks, and crannies for any dirt, food particles, or grease. If any build-up is found, it must be removed before proceeding with the deep cleaning process.

This can be done using a variety of methods, depending on the type of equipment being cleaned. For example, if there is grease build-up on a cooking surface, it can often be removed using a degreaser or hot water and dish soap. If there is ingrained dirt or food particles, a scrub brush may be needed to get rid of them.

Once the inspection is complete, the next step is to begin the deep cleaning process. This typically involves using a combination of strong detergents and hot water to break down any built-up residue and remove stubborn stains or marks. Depending on the severity of the build-up, this process may need to be repeated multiple times until the equipment is fully clean.

Soak parts in a cleaning solution.

The best way to clean commercial restaurant equipment is to soak the parts in a cleaning solution. This can be done by filling a bucket or sink with the solution and immersing the parts in it. Make sure to scrub any dirt or food residue off of the parts before submerging them. Let them soak for a few minutes, and then rinse them off with clean water.

Disassemble equipment for thorough cleaning.

Disassembling the equipment is usually the most time-consuming part of deep cleaning commercial restaurant equipment. All parts of the equipment should be removed and washed separately. Debris and dirt should be removed with a brush or a rag. Hot water and soap can be used to clean all parts. A sanitizer can then be used to disinfect all parts. Reassembling the equipment can be tricky, so it is important to pay close attention to the instructions provided by the manufacturer. It is also important to test the equipment after reassembly to ensure that it is functioning properly.

To disassemble equipment, first, identify all the parts that need to be cleaned. Usually, this can be done by reading the manufacturer’s instructions. Next, disassemble the equipment according to the manufacturer’s instructions. Be sure to keep track of all the pieces and where they go so, they can be reassembled correctly. Clean each piece with a degreaser and hot water. Rinse thoroughly and allow to air dry. Reassemble the equipment according to the manufacturer’s instructions.

Deep cleaning restaurant equipment is important because if not done on a regular basis, it can lead to the spread of bacteria and illness. Proper cleaning removes grease, food particles, and bacteria build-up and is best done with a commercial-grade cleaner.

Related Articles

Leave a Reply

Back to top button