Professional Cleaning For Resturant Kitchen

Keeping your restaurant kitchen clean is a must. You do not want either your employees or your patrons to fall ill. The state or local Health department carries out regular checks in restaurants and if your kitchen doesn’t meet the right standards, you can be fined and/or your restaurant can be shut down.

Restaurant Kitchen Cleaning needs to be ascertained at strategic points- During a shift, after every shift, daily, weekly, monthly, quarterly, half-yearly, and yearly cleaning. In most restaurants, the staff performs basic cleaning duties, and a checklist of cleaning tasks to be performed is a good idea.

1)      In the course of every shift, the grill, counter tops of the prep tables, cutting boards, blenders, knives, and other instruments must be cleaned and sanitized. Trash bins should be emptied at intervals.

2)      After every shift, cleaning duster should be used to clean surfaces with disinfectants, and then discarded. Fryers, grills, refrigerators and coolers should be sanitized, floor mats washed, the floor swept and mopped, and chef’s aprons, caps, and other clothing dumped into a dirty laundry basket.

3)      Daily cleaning means removing grease and changing foil linings of the gas range, flat top grill, and hood filters.

4)      Weekly, coolers, freezers, ovens, sinks, and faucets must be sanitized, the ceilings, walls, and floors cleaned thoroughly, and changing pest-traps.

5)      Deep Restaurant cleaning is why you need professional cleaners, because most of the equipment in a restaurant kitchen is industrial strength equipment. A professional cleaning service provides regular deep cleanings, from cleaning once a week to cleaning 2-3 times a year. Usually, they charge either on a per-square-foot basis or a specific hourly rate. They ought to be able to provide you with a rough estimate, depending on the type of kitchen cleaning in delhi  you choose, and ensure that a trained crew makes the restaurant fit to meet Health, Fire safety, and insurance regulations.

a.       Ceilings, walls, floors, and kitchen equipment are deep cleaned.

b.      Sinks and counter tops are sanitized and disinfected using those products approved by the Health department.

c.       Floor mats are deep cleaned.

d.      Grease is removed from hoods, vents, and exhaust fans are cleaned because, left dirty, they present a serious fire hazard.

e.       Filters are replaced

f.       Soap and chemical dispensers are refilled

 

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