Busy kitchens are hard to clean. Grease, stains, and general wear-and-tear can quickly add up. Given enough time, this can cause anything from a drop in service standards, to additional cleaning and repair bills or fines. However, many of these issues can be prevented before they take place. Here are our top preventative tips for cleaning that help make sure your kitchen stays pristine for longer.

1.       Keep an eye on clogs

Blocked drains and pipes are the curse of every kitchen, but clogging can often be easily avoided. Wherever possible, avoid putting grease, oil, or other viscous fluids down your sinks. Although these can often be dislodged with industrial cleaners, purchasing these items provides an additional expense to your business. And even the highest-grade industrial cleaner will have difficulty dislodging months of caked-on grease.
If it can’t be avoided, it is easy to take preventative measures. Using a mix of vinegar and water on your piping at the end of each week can help dislodge or discourage build-up. Boiling water can also help dislodge stubborn blockages and make sure your pipes stay blockage free for longer.

2.       Regularly review your equipment

Broken or poorly maintained materials can cost a fortune to replace at short notice. Avoid surprise breakages by including a check of your equipment at the end of each working week, with a full site review at the end of every month. This can include a regular cleaning check to make sure that maintenance is not impacting performance and take extra care when reviewing heavy-use items such as fridges or dishwashers.

Carrying out regular kitchen ventilation cleaning is also recommended. This should involve wiping away excess residue alongside keeping track of when your fans require a full professional clean.

3.       Review staff responsibilities

Putting in place cleaning rotas and training staff about their mop-up duties is critical. Remember to have your team focus on covering gaps between equipment, under preparation surfaces, inside hidden nooks and crannies, and out-of-reach places. Make sure that you also think about any new ‘touch points’ in your kitchen that your employees should cover if the layout of the room is changed or new equipment is added.

4.      Think outside the box

Some employers find themselves lavishing attention on their kitchens and neglect the area outside the establishment. By ensuring that the front and back of your premises are clean, you will prevent staff and customers from walking unnecessary dirt in and out.

A power washer is an expensive but helpful investment that can help make your shopfront clean and ensure that any thoroughfares are kept free of dirt and debris. In the winter-time, consider adding a hand-sanitiser spray to your establishment to help prevent the spread of any flu-season nasties.

5.       Know when it’s time to go professional

It is important to remember that UK law requires all kitchens to conduct a deep-clean every six months. Regular maintenance will help keep your restaurant clean between visits so you can achieve and sustain high sanitary standards.

When the time comes to conduct your clean, Canopy offers a full and complete cleaning service for your deep-clean needs. Contact us on +44 (0)20 8681 1694 and find out more by clicking here.