How to deep clean commercial kitchen equipment

If your kitchen is closed or you are planning to sell equipment, it’s time for a proper deep clean – the sort of cleaning that's usually hard to do when a restaurant is busy 7 days a week.

Here's how to clean your equipment safely and quickly - we have included links to short, helpful videos to demonstrate each process.

Remember important Safety Principles:

• Download the manufacturer’s cleaning instructions – a quick Google search usually provides them.

• Wear appropriate PPE, including commercial-grade gloves, protective clothing, closed-toe shoes, and a face mask.

• Read and follow the safety instructions for any cleaning chemicals used.

• Ensure all staff understand the safety and cleaning instructions provided – consider language or literacy barriers.

• Clean gently to avoid scratching surfaces or damaging equipment, which can reduce its value.

• Use alternative cleaners like baking soda and vinegar – they're effective, budget-friendly, and more environmentally sustainable than many commercial products.

• Maintain overall cleanliness – the entire restaurant should be kept clean and tidy to meet health and safety standards. General restaurant cleaning is just as important as cleaning the equipment.

How to Clean Ovens and Pizza Ovens

• Disconnect the power and gas supply
• Cool the oven and remove wire racks and supports – clean them separately in a tub
• Use warm water and soap on the interior, and use a nylon brush and rags if there’s baked on grease
• Avoid steel wool and scourers as they can damage the surface
• Avoid getting water near electrical connections, switches and interior lights
• If using commercial cleaning and degreasing chemicals, follow the instructions carefully
• Always use the correct cleaning products and processes for a Combi Oven, otherwise you may void the warranty

VIDEO: How to clean a Commercial Oven

VIDEO: How to clean a Conveyor Pizza Oven

VIDEO: How to clean a regular Pizza Oven

VIDEO: How to clean a Combi Oven

VIDEO: How to clean a commercial Popcorn Machine

How to Clean Fryers, Stove Tops and Flat Top Grills

• Disconnect the power and gas supply
• Use warm water and soap, and use a nylon brush and rags if there’s baked on grease
• Take care with scourers and cleaning bricks that they are suitable for the surface being cleaned – avoid on chrome surfaces
• Avoid getting water near electrical connections, switches and interior lights
• If using commercial cleaning and degreasing chemicals, follow the instructions carefully

VIDEO: How to clean a Flat Top Grill

VIDEO: How to clean a Deep Fryer

VIDEO: How to clean a Stove Top

How to Clean Refrigerators, Freezers and Ice Machines

• Disconnect the power supply
• Remove all racks and supports – clean these separately
• Use warm water and soap on the interior, and use a nylon brush and rags if there’s stubborn dirt
• Avoid steel wool and scourers as they can damage the surface - take extra care with plastic surfaces
• Avoid getting water near electrical connections, switches and interior lights
• Baking powder is good for polishing stainless steel – cheaper than commercial products and easier on the environment

VIDEO: How to clean a Commercial Refrigerator or Freezer

VIDEO: How to clean a Commercial Ice Machine

VIDEO: How to clean a Commercial Refrigerator Condenser Coil

VIDEO: How to Clean Stainless Steel in a Kitchen

Returning equipment to SilverChef?

Cleaning and servicing costs are determined by the equipment’s condition when it is returned. Each item is rated from 1-5, and you can save on cleaning and servicing costs if you return the equipment in excellent condition. Here’s how we assess it:

1. Excellent Condition - no internal or external cleaning required and requires safety checks only
2. Good Condition - basic clean and/or basic manufacturer maintenance and incidentals required only
3. Average Condition - full clean and/or full servicing and parts required
4. Poor Condition - extensive cleaning and/or major servicing, parts and accessories required
5. Very Poor Condition - extensive cleaning and/or major service & repair work required

When it's time to close your commercial kitchen or sell equipment, a thorough deep clean is essential. This kind of cleaning can be challenging during busy restaurant hours, so it's important to follow key safety principles. Remember to consult the manufacturer's cleaning instructions, wear protective gear, and use gentle cleaning methods to preserve equipment value. Utilizing eco-friendly alternatives like baking powder and vinegar can also be beneficial.

Different types of commercial kitchen equipment require specific cleaning techniques, and instructional videos are available for guidance. Ensuring equipment is returned in excellent condition can result in significant cost savings. Whether you're reopening your kitchen or transitioning out of the business, a comprehensive cleaning regimen sets the stage for success.