Commercial Kitchen Stove Cleaning

Remove the racks and soak them in warm soap water.

Commercial kitchen stove cleaning.

Before you start unplug the unit and let it cool down. The tips below for cleaning a commercial range hood can keep your commercial kitchen clean and safe. Commercial kitchen cleaning checklist pdf download by james epperson december 14 2016 september 12th 2019 no comments using a cleaning checklist for your commercial kitchen keeps your facility in top shape and helps employees follow a consistent cleaning schedule. Try to conduct thorough cleanings every four to six weeks during off hours when no one is cooking.

You can be certain that ovenclean range cleaning and stove cleaning specialists will restore your cooker to as good as new whatever its finish enamel chrome or stainless steel. Fryers boil out your fryer once or twice a week. Create a commercial kitchen cleaning checklist for the following equipment. If detergent and water aren t enough such as in the case of baked on grease use baking soda or a commercial cream cleaner.

Scrub the interior of the oven using a stainless steel souring pad or brillo pad. Kitchen exhaust cleaning by law kitchen exhaust cleaning is required for virtually every commercial cooking establishment in the united states. Restaurants hospitals hotels employee cafeterias and other food service locations have a hood and ductwork over the stove to exhaust smoke steam and fumes out of the building. In order to keep your stainless steel commercial kitchen tools and equipment in top condition use a wet cloth and mild detergent to clean and wipe in the direction of the finish.

Ovens and ranges wipe down rack walls and the door as part of your weekly oven maintenance. Burners flattops and cooktops scrub down these parts and surfaces using a disinfectant spray or warm soapy water. Using your stainless steel spray and a cloth wipe down the exterior of the range for that beautiful finishing shine. Make sure to cover the surrounding surfaces and equipment with sheets or plastic.

Whether your owner s manual calls it a grease tray or a crumb tray you should empty this little pan just below the cooktop on a regular basis to keep what it catches from building up. You should definitely not try to clean your commercial range while it is on or before it has cooled enough to safely touch it though.