6 Precautions When Cleaning An Industrial Kitchen. Unlike the domestic kitchen, the industrial kitchen must be cleaned with much more attention and care, as it is an environment that is very susceptible to contamination. Check out some tips to perform this task as correctly as possible.
Cleaning an industrial kitchen must be done with maximum efficiency since this environment is extremely conducive to contamination by bacteria through food. Do you want to know how to keep an industrial kitchen always sanitized and safe for everyone? Check out our tips!
What Are The Differences Between Industrial And Domestic Kitchens?
Both the industrial kitchen and the domestic kitchen have the same function, which is to prepare food. But the way this happens is quite different, starting with the physical space, much larger in industrial kitchens.
In domestic kitchens, food is prepared for a few people, while in industrial kitchens, meals are prepared on a large scale, for hundreds of people or more, depending on the size of the establishment.
Another difference is in the appliances used. In the industrial kitchen, the stoves, refrigerators, blenders, and other utensils are of the professional type, suitable for the large volume of food prepared daily.
Regarding cleanliness, domestic and industrial kitchens must be constantly sanitized to avoid contamination and thus preserve the health of residents and consumers. In the case of a professional kitchen, this care must be even greater because it is a commercial establishment.
What Are The Best Products For Cleaning Industrial Kitchens?
Industrial kitchens require more specific cleaning, with products considered professional. These professional cleaning products, in addition to being more concentrated and potent, are more economical and appropriate for this type of environment. What can’t be missing:
- Degreaser: to remove grease and other dirt;
- Soap and concentrated detergent: to sanitize utensils, floors, and walls;
- Bleach: to disinfect and whiten surfaces;
- Chlorine: excellent disinfectant action, being the most recommended to eliminate microorganisms.
How To Clean Industrial Kitchen?
Industrial kitchen cleaning must also be done in a specific way. Check out the tips:
Create a cleaning routine and list everything that should be sanitized, including the desired frequency. Also, set a day to do heavy cleaning. On that occasion, remove furniture and appliances from the place and wash everything vigorously, especially those hidden corners.
Cleaning utensils and countertops
Utensils and countertops must be cleaned daily with soap and water to avoid the accumulation of bacteria and germs, always being very careful not to leave a smell on the food or contaminate it.
Use concentrated detergent and synthetic fibers for the most precise removal of stubborn dirt. After washing utensils and cutlery, immerse them in boiling water for 15 minutes to remove any traces of grease or food.
Waste disposal is also part of industrial kitchen cleaning and must be done very carefully. Firstly, the trash cans must have a pedal and remain closed. They must be emptied daily and cleaned with water, soap and disinfectant.
Garbage bags must be resistant and their contents must be disposed of in an appropriate place on a daily basis.
Main Precautions When Cleaning Industrial Kitchens
The industrial kitchen is an environment very susceptible to contamination, due to the large volume of objects, people, food, and activities carried out. Therefore, in addition to rigorous cleaning, be aware of other equally important guidelines:
- Discard dishwashing sponges frequently, as they are objects that accumulate waste and bacteria;
- Avoid using a dish towel or floor cloth, as they are also germ and bacteria support points;
- Prefer to dry the utensils naturally, without using dish towels;
- Define different sinks for washing utensils and for washing hands, never mixing these two actions;
- Professional kitchens should be cleaned with professional products, not household products;
- Materials and cleaning products must be used exclusively in the kitchen to avoid cross-contamination. Use color to make this differentiation.