Whether you are an owner of a restaurant, tavern, bistro, snack bar, pizzeria, pastry shop or other type of dining place, undoubtedly maintaining perfect hygiene in the kitchen can be key to the success of your entire business, along with the cozy atmosphere and identity. Cleaning and disinfection are extremely important in the food industry to prevent contamination and the spread of viruses. But with so many items in the kitchen to take care of, it can be difficult to remember all the individual tasks and how regularly you need to clean your equipment. To reduce stress, we created this article with specific steps for cleaning the kitchen. Your employees can use it to monitor their hygiene tasks.

Daily cleaning

Restaurants require special care when it comes to cleaning. The main reason for this is the fact that they work with different foods. If the site you manage lacks hygiene, this can lead to the appearance and spread of harmful bacteria and viruses. If they get into the food, it would endanger the health of visitors. Therefore, activities related to the hygiene of the kitchen should be a mandatory daily activity.

During the day, staff must be responsible for the areas and appliances they work with. After use, clean all surfaces, which may include: countertops, tables, equipment, as well as cutting boards, knives and other utensils. The fryers are regularly wiped, the foil of the grills is changed, the filters of the dishwasher, the sinks and their taps are washed. In addition, the floor is cleaned, including the sills.

For professional washing and polishing of all utensils and kitchen equipment, you can use the high-quality CRYSTAL hand wash product. If you need a detergent suitable for use in a dishwasher, we suggest you use KSM – glossy detergent for rinsing in dishwashers.

When thoroughly cleaning the equipment and all utensils, do not forget the trash cans. They are cleaned inside and out after the waste is discarded. Uniforms, aprons and towels should be washed and replaced regularly with clean ones. Finally, bet on regular daily disinfection, for which we recommend PACHICO SPEED KITCHEN – an alcoholic product for the current disinfection of kitchen surfaces.

Weekly cleaning

The next step to effective permanent hygiene is to follow a weekly plan with activities for cleaning and disinfection in the kitchen. Every week it is necessary to take care of the cleanliness of refrigerators, coolers and ovens, fully following the manufacturer’s instructions. Then we advise you to sanitize and degrease the cooking equipment, which includes grills, ovens, deep fryers, hoods and more. This procedure can be performed quickly and efficiently with the help of PACHICO AKTI – a professional highly alkaline detergent that easily removes even heavily soiled protein and fat deposits.

In case you have cleaned your cooking stations, it is time to pay attention to places such as walls, floors, channels, glass doors, handles and door frames.

Monthly cleaning

The kitchens of the restaurants are equipped with specialized appliances that are used for food processing. The daily activities in the kitchen, the use of fats and a variety of cooking products, make the equipment subject to pollution.

We advise you to organize events on a monthly basis for complete removal of grease and layers from fryers, ovens, grills, filters, combi ovens, etc. Fats are characterized by the fact that they are difficult to remove from any surface. That’s why we at Pachico offer the extremely powerful PRO KITCHEN OVEN & CONVECTOMATE product, which is a professional degreaser for kitchen equipment, while at the same time being completely safe for employees working in the kitchen.

On a monthly basis it is good to clean the kitchen ceilings. It is also advisable to empty and wash refrigerators, freezers and ice containers completely.

Meeting the hygienic criteria of the control bodies

The restaurants offering all types of food and drinks are objects regularly inspected by the control bodies, which monitor the observance of the hygienic prescriptions, requirements and obligations. The set norms should not be neglected in any way, because this can lead to the closure of the restaurantfor a certain period or even permanently. And for you, as an owner, this would definitely not be a preferred development, because it can ruin the established reputation and lead to financial turmoil. For this reason, you must strictly follow all procedures related to maintaining hygiene.

We, from Pachico, are a partner you can trust to provide high-quality detergents for cleaning restaurants and sites operating in the food industry.