Inertia is the mortal enemy of the industrial kitchen, but to ensure that it keeps moving smoothly and in a streamlined fashion, you need to ensure that it is deep cleaned on a regular basis.
A common mistake made with cleaning routines is simply not arranging them regularly enough, and you need to ensure that you keep your kitchen legally compliant, safe and hygienic.
With that in mind, here are three of the most common mistakes made when deep cleaning a kitchen.
Have You Properly Cleaned The Extractor Fan?
The biggest mistake to make, and one that can potentially be very dangerous if the grease inside the ductwork catches fire, is failing to ensure that your extractor fan, exhaust and ventilation system are kept clean and waiting until the problem is impossible to ignore.
The best way to avoid this issue is to follow TR19 guidance and ensure there is a protocol to regularly clean your ductwork in line with the needs of your kitchen.
Most commercial kitchens will need professional deep cleaning every three months, but it can sometimes be even more often than this if your kitchen is more highly used than normal.
Are You Using The Right Cleaning Products?
There is thankfully HSE guidance on safely using cleaning products in kitchens, but you need to make sure that the industrial strength cleaners you intend to use are right for the job, or if they are causing bigger issues or even a potential safety hazard.
In particular, abrasive scourers and harsh chemicals can create scratches that can allow bacteria to fester. This not only causes them to look unsightly but makes them a vector for potential infections.
Are You Cleaning Hard-To-Reach Structural Areas?
You cannot ignore hard-to-reach areas such as behind cooking lines, fridges and other heavy appliances, as this is where food, grease and bacteria start to pile up and fester.
This is where you need to plan an intensive deep clean that reaches absolutely everywhere in your kitchen, not just where you can easily reach.
