Best Practices for Deep Cleaning Commercial Kitchens Before the Busy Season
As the busy season approaches—whether it's back-to-school, the holidays, or peak travel months—restaurant and foodservice operations need to be running at full throttle. One of the most important preparations? A thorough deep cleaning of your commercial kitchen.
Deep cleaning not only ensures compliance with health regulations but also helps your kitchen run more efficiently, protects your equipment investment, and contributes to a better overall dining experience. Here’s a guide to best practices for deep cleaning your commercial kitchen before the busy season begins.
1. Start with a Plan
A deep clean isn’t just a bigger version of your daily cleaning. It’s a systematic, top-to-bottom refresh. Start by:
Scheduling cleaning during a slower day or downtime.
Assigning tasks to your staff or hiring professional cleaners.
Creating a checklist organized by area (ceiling to floor) or by equipment.
2. Clean from Top to Bottom
Gravity works, so follow its lead. Start with high surfaces and work your way down to avoid re-contaminating areas:
Ceilings and Vents: Remove dust and grease build-up that can fall into food or create fire hazards.
Walls and Lights: Wipe down tiles, switch plates, and overhead lighting fixtures.
Shelving and Storage Units: Empty and sanitize shelves, drawers, and dry storage bins.
3. Focus on Equipment Deep Cleaning
Your equipment works hard all year. Give it the care it needs before peak demand:
Ovens, Grills & Ranges: Scrub interior and exterior surfaces, remove carbon build-up, clean burners and drip trays.
Refrigerators & Freezers: Defrost, sanitize interiors, clean coils and fans, and check seals for efficiency.
Dishwashers: Descale, clean filters, and ensure they’re operating at proper sanitation temperatures.
Fryers: Drain oil, clean the vat thoroughly, and flush the system if needed.
4. Degrease Floors and Drains
Greasy floors are not only unsanitary—they're dangerous. Use commercial-grade degreasers to break down buildup on:
Floors: Mop and scrub grout lines with a stiff-bristled brush or floor scrubber.
Drains: Pour approved cleaners to eliminate clogs, prevent odors, and reduce pests.
5. Don’t Forget Smallwares and Utensils
Busy seasons put strain on your tools of the trade:
Wash and sanitize every pan, spatula, cutting board, and container.
Inspect and replace worn or damaged items before service ramps up.
6. Check Fire Safety and Ventilation Systems
Deep cleaning is also the perfect time to inspect safety systems:
Hood Filters and Ventilation: Degrease and clean filters to improve air flow and reduce fire risk.
Fire Suppression Systems: Ensure your system is in working order and up-to-date on inspections.
7. Reorganize for Efficiency
As you deep clean, use the opportunity to streamline your kitchen:
Group items by frequency of use.
Label shelves and storage bins.
Eliminate expired or rarely used ingredients and tools.
8. Document the Process
Keep records of:
Cleaning schedules and checklists.
Who performed each task.
Any maintenance or repairs completed.
This not only helps with internal accountability but can be useful for health inspections or insurance purposes.
Prepping your kitchen for the busy season with a deep clean is an investment in safety, efficiency, and reputation. A spotless kitchen supports smoother service, happier customers, and less stress during peak hours. Start early, involve your team, and don’t cut corners—your kitchen (and your bottom line) will thank you.