Restaurant kitchen cleaning: tips for perfect hygiene Lotus cookers

Restaurant kitchen cleaning: tips for perfect hygiene

Cleanliness and hygiene are essential in any kitchen, especially when it comes to a restaurant. Maintaining a clean kitchen is essential to ensure a safe environment for food, but it also helps to preserve the restaurant’s reputation. By following the right cleaning practices, paying attention to stainless steel cleaning, and sticking to a regular routine, you can have a perfectly clean and sanitized kitchen. In this article, we will give you some tips for an easy and dedicated daily cleaning in a restaurant kitchen.

How to clean a restaurant kitchen

Cleaning industrial kitchens for restaurants requires a well-structured routine. Let's start with the basics: make sure countertops, stoves, ovens, and cutting surfaces are clean and free of food debris. Use specific detergents for removing stubborn grease and stains, paying particular attention to hard-to-reach areas. Thoroughly wash the dishes and utensils used, making sure they are completely dry before putting them away. Remember that cleaning must be a regular practice, carried out during and after each work shift.

How to clean steel in restaurant kitchens 

Industrial restaurant kitchens usually feature stainless steel surfaces, which offer strength and durability, but require proper care to maintain their shine and hygiene. To clean the steel of kitchen equipment such as the fry top, grill and hob, you can follow a few simple but very important steps. First, make sure you use a specific cleaner for stainless steel, avoiding abrasive products that could damage the surface. Use warm water and neutral detergent, with a soft cloth or non-abrasive sponge to apply the detergent without rubbing, always following the direction of the steel’s grain. Rinse carefully with clean water to remove all traces of detergent and dry accurately with a dry cloth to prevent water spots. Our advice is to follow this cleaning routine at least once a day as to keep the stainless steel of the restaurant kitchens in perfect condition. Remember that machines and equipment cannot be washed with direct or high-pressure jets of water, and neither with a pressure washer or a steam cleaner.

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How often to clean a restaurant kitchen

During the work shift, it is important to follow a regular cleaning routine, such as washing the used dishes and tools, cleaning the worktops, and cutting surfaces, as well as immediately removing any stains or food debris. At the end of the work shift, you should perform a deeper cleaning, including stoves, ovens, and cooking surfaces. It is good to remember that daily cleaning makes the machines live longer, so it is important they are cleaned every day both for a hygienic-sanitary purpose and for the very life of the equipment. Food is an aggressive, acidic product that attacks metal and components. Every evening at the end of work it is good to clean the appliances carefully, because the daily cleaning of the equipment guarantees perfect functioning and a long life over time.

In addition to routine cleaning, the advice is to plan a deeper weekly cleaning, which includes washing the hoods and descaling the equipment. Finally, in case of doubts, follow the local regulations and the indications of the machine manufacturer: for example, in the instruction manuals of Lotus restaurant equipment you will always find the necessary indications on how to clean each machine.

In conclusion, routinely investing time and energy in cleaning the kitchen of your restaurant is a long-term investment that reduces maintenance and replacement costs of machines and increases customer satisfaction.

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