- Kitchen Procedures
Oven CleaningDownload Procedure
Heavy Grease Spot CleaningDownload Procedure
Trash and Grease Dumpster CleaningDownload Procedure
Upright Cooler CleaningDownload Procedure
Walk-in Cooler CleaningDownload Procedure
Walk-in Freezer/Freezer Walls/Upright Freezer CleaningDownload Procedure
Cutting Board Cleaning ProcedureDownload Procedure
General DelimingDownload Procedure
Manual Ware Washing and SanitationDownload Procedure
Cleaning a 3-compartment SinkDownload Procedure
It's recommended to clean ovens weekly. Make sure the oven has cooled completely before attempting to clean.
Range hoods, fryers, ovens, walls and other tough greasy surfaces need a heavy duty degreaser to clean. These areas should be cleaned as needed. Trash and grease dumpsters should be cleaned weekly.
Kitchen floors can be soiled by grease. Choose a floor care product that cuts tough grease and grime.
Clean kitchen coolers monthly or as often as needed.
Clean your walk-in or upright freezers monthly.
It's important to clean cutting boards frequently. At minimum, every 4 hours. Cutting boards need to be cleaned before use, before changing from one food type to another and after food handling is complete.
7.Hard Surface Cleaners
In a commercial kitchen, countertops are at the heart of the action. Protect against food cross contamination with regular disinfection and maintenance.
8.Disinfecting & Sanitizing
Prevent foodborne illnesses and kill germs that cause food poisoning by disinfecting and sanitizing surfaces in your kitchen regularly.
Areas that need general deliming are sinks, around spigots and faucets. You should delime these areas as needed at closing time.
A main ingredient to a spotless kitchen is the right dish cleaning product. Get your dishes virtually spotless and remove stubborn grease by using a dependable product you can trust.
Clean & sanitize sinks between use and throughout the day.
Common Kitchen Task Areas
Wash hands and surfaces often as well as all fruits and veggies.
Use separate cutting boards, plates, and utensils for raw produce and for raw meat, poultry, seafood, and eggs.
Cook to the right temperature.
Refrigerate promptly. Illness-causing bacteria can grow in many foods within two hours unless you refrigerate them.
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