Food safety and hygiene regulations, as well as the health and safety of workers, make it necessary for commercial kitchens to be regularly deep cleaned but the work can be difficult to schedule to avoid disruption to the daily activity of business. Nevertheless a thorough kitchen deep clean is advisable as a supplement to the normal daily hygiene routine especially after a busy season like Christmas is over. Grease-laden steam is likely to leave deposits on surfaces, including walls and floors, but the build-up is likely to be gradual and over time so that it would not be immediately obvious to the eye, especially when there is a daily cleaning routine in place. Deposits can also collect in ductwork, under the feet of preparation tables, under sinks and appliances. A build-up of ingrained grime can be particularly dangerous on floors, leading to the possibility of people slipping or falling and this can be especially hazardous in a kitchen environment where there is a higher risk of burns and scalds near the hot cooking equipment. Daily mopping with water and cleaning agents will not penetrate below the surface of the floor and kitchen staff are unlikely to be able to clean anything above a height of around six feet. If you are searching for additional details on commercial cleaning cumbria, go to the earlier mentioned site.

A periodic thorough kitchen deep clean is therefore advisable to keep the kitchen absolutely clean. There are many issues to consider when scheduling. Firstly, it is likely that during a busy period the build-up of grime will have accelerated when the restaurant or cafe has been continuously busy with diners, increasing the need for a deep clean when the rush has slowed down. Secondly, most commercial cleaning companies will want to organise their services around their customers’ needs, so it makes sense to have a thorough kitchen or extract cleaning carried out during a slower period, for example, once the post-Christmas and New Year rush has abated. Thirdly, the longer kitchen deep cleaning is delayed, the worse the situation could get until suddenly the next busy period has started and the chance of a deep clean has slipped further into the distance.

Kitchen deep cleaning carried out by a commercial specialist company will usually start from the top of the room, working down to the floor. It ensures that awkward corners are attended to, and any deeply embedded grime is removed. It is worth asking whether the company uses special chemicals or steam cleaning equipment and whether the materials used will penetrate below the surface to dissolve any ingrained grease and grime. This is especially important when tackling floors. Although it is advisable to consider a kitchen deep clean at least once a year, it may be necessary more often depending on how heavy the kitchen use is and the type of food that is being offered, but ideally the best time to schedule is when the normal business cycle is at a quiet point. It can be a challenge to find a convenient time to schedule a thorough kitchen deep clean around the routines of a busy commercial kitchen. So take your time and find the provider who is effective and professional enough.