A good cleaning routine is essential in the commercial kitchen. This is one of the key factors which will contribute to the success or failure of the business. Get it right and you can concentrate on the important task of creating great food for customers.
A catering fridge is essential. One difference between domestic fridges and commercial fridges is that in the latter raw meat is stored on the bottom shelf to avoid drips onto other food. In domestic fridges, the salad drawer is at the bottom.
Adhere to these guidelines and the process will be smoother every time. It is a good idea to have a guide to hand. Have a look at https://www.food.gov.uk/sites/default/files/media/document/your-cleaning-schedule.pdf for other handy hints on organising cleaning schedules in the kitchen.
If you are looking for a new model of fridge or freezer, look no further than https://www.fridgefreezerdirect.co.uk/catering-equipment for a range of options.
1) Turn off the power and empty the fridge
This is standard practice. Don’t try to cut corners by leaving some containers in the fridge if you think that a particular shelf does not need much attention. Spillages will just take up more time.
2) Correct cleaning products
These should not be scented. A sanitising spray is the best option and will not react with stainless steel, rubber and aluminium. Check the label.
3) Don’t forget door seals
These are easy to miss. Bacteria can lurk in hidden corners, so make sure to include seals in the rota.
4) Clean outside as well as inside
It may seem more important to concentrate on the inside of the fridge, but don’t forget the door and handle. Clearing the drainage hole at the bottom of the fridge will help to prevent the build-up of debris and excess water; this can cause inconvenient floods.
5) Condenser filter
This is one aspect of a commercial fridge which is not usually present in a domestic fridge. The air flow to the condenser needs to be kept clear, so the filter needs to be washed and kept clear of debris. Otherwise major repairs may be needed.
6) Dry thoroughly
Don’t make the mistake of assuming that air drying is quick and hygienic. Sitting water can cause damage to seals. Blue roll or a clean cloth or tea towel must be used for drying all components.
