Commercial kitchens are not like residential kitchens, and they are undoubtedly one of the hardest areas to clean. It is all the little details that make the difference here. Though you don’t have to sterilize a commercial kitchen like some hospital cleanrooms, keeping the space free of bacteria, dirt, and other contaminants is important, making for a hygienic kitchen environment. As a commercial cleaner, you have a big responsibility on your shoulders, and you need to do everything by the book to ensure that the space is well-maintained and your clients are fully satisfied.
If you have just started commercial kitchen cleaning in Melbourne, you should be aware of some common cleaning mistakes most service providers make and try to avoid them to maintain the highest service standards. Here we have listed 5 common commercial cleaning mistakes that every cleaning service should be aware of and avoid to offer a professional clean every time.
1. Not Choosing The Right Supplies To Get Started
For professional commercial cleaning and achieving stellar results with every clean, it is really important to choose the right supplies for the job. With the right commercial kitchen cleaning equipment at hand, you can avoid cross-contamination and ensure perfect cleaning results. Things like hairnets, gloves, and aprons make essential supplies. Besides, you also need to use quality cleaning products that do not harm the surfaces they are applied on.
It is also advised to designate separate areas for dirty and clean dishes. You should also implement a waste management and recycling system to avoid any confusion or contamination. Sanitizing wipes are a must-have for cleaning surfaces like door handles and tabletops.
2. Using Just Soapy Water To Clean The Chopping Boards
Chopping boards are probably among the most used items in a commercial kitchen, and they must be cleaned properly after every use to keep things hygienic and avoid bacteria growth. If not cleaned properly, they will directly impact the food quality.
A common mistake most commercial cleaning service providers often make is using simple soapy water to wash the chopping boards. Plastic and wooden chopping boards usually have small holes or pores on their surfaces, and grime and bacteria can easily get stuck there. Washing the chopping boards only with soapy water won’t kill germs and will make them the breeding ground for bacteria and other contaminants.
To prepare the boards for the next chopping job, give them an anti-bacterial clean by soaking them in a diluted solution containing 2 tablespoons of bleach in one gallon of water. Using a separate plastic chopping board to chop meat is also recommended.
3. Not Deep Cleaning Often
Commercial kitchens need regular deep cleaning, and many commercial kitchen cleaning services fail to deliver that. If you want to be one of Melbourne’s best and most reliable commercial kitchen cleaning service providers, make deep cleaning a part of your routine for commercial kitchens. Just wiping off the worktop won’t suffice, as commercial kitchens require a bit extra.
Commercial kitchens become dirty and greasy quickly, and deep cleaning them at least once every month is essential for maintaining a sanitary and clean work environment. It will also help with clearing health inspections and avoiding unnecessary hassles.
Make sure you remove those grease marks from every corner of the commercial kitchen. Thoroughly clean the kitchen appliances so that they perform at their best. After wiping clean and disinfecting all the appliances, wash everything with hot water, ensuring that the surfaces are clean and prepared for the next shift. Also, have the right tools handy to clean even the toughest marks of food spills across the kitchen.
Giving a proper deep clean to commercial kitchens makes them sparkling clean and ready to be inspected by food bloggers and guests. They will only share good reviews about the high standards of hygiene and cleanliness maintained.
4. Not Choosing The Right Products And Equipment For Commercial Cleaning
Commercial kitchens are not like residential kitchens; therefore, they have different cleaning requirements. Most residential cleaners who tap into the commercial cleaning market fail to understand that.
The floors and equipment in a commercial kitchen receive almost unnatural amounts of grease, dirt, and debris. It requires you to have the right tools and products at hand to get rid of them effectively. Some cleaning products are specifically made for particular surfaces or appliances and should not be used otherwise. The cleaning agents used in these products are only safe for use on designated surfaces, and if you use them on anything else, they will have a damaging effect.
Furthermore, consider that commercial kitchen cleaning in Melbourne requires industrial-grade cleaning equipment and some of the most powerful cleaning products. Choosing the best kitchen cleaning products and industrial degreasers will help ensure that the ovens, cooking equipment, and floors are all sparkling clean. Just make sure you only opt for eco-friendly and sustainable products that can deliver top-quality results.
5. Not Reading The Instructions Label And Not Disinfecting Properly
Choosing the right cleaning products is not enough for a perfect commercial cleaning job. You need to ensure that you use them as they should be. Many commercial cleaning service providers overlook the instructions provided by the manufacturer to use their products. As a result, they fail to disinfect the space properly.
Yes, you just have to spray the cleaner and leave. However, depending on the ingredients used in the product, overspray can damage the nearby surfaces, particularly if the product carries bleach. So, it is important to carefully read the instructions label and use the product accordingly.
The same goes for disinfecting! Almost all quality disinfectants come with usage instructions, and the cleaners often overlook them. As a result, they fail to properly disinfect most surfaces in the commercial kitchens. Generally, you first need to clean the surface and then apply the disinfecting product. Leave it there for its full “dwell” time, as mentioned on the instructions label, so it sits in and disinfects properly.
Whether you are an experienced commercial cleaning service or a new market entrant, avoid these common commercial kitchen cleaning mistakes. It will help you build your reputation and do a perfect job every time.