Equipment Cleaning: The Ultimate Guide for Kitchen Managers
Updated: Mar 3
Cleaning restaurant equipment may be a job in itself, but is mandatory to keep a business up and running. State laws require restaurants to stay current on compliance for several reasons including sanitation and for the safety of employees and customers. In order to keep your restaurant up to standards, keep this list as a friendly guide for your daily, weekly and monthly cleaning needs and services.
Daily
Daily tasks include a wipe down of the following:
fryers
griddles
sinks
tables and chairs
menus
Weekly
Weekly equipment cleaning duties should include:
ice chests
hood filters
ovens
drains
Monthly
Though these may need to be checked more frequently, we suggest cleaning the following no less than monthly to reduce the risk of fire:
grills
grease traps
hood vents
Miscellaneous
Because restaurants differ in foot traffic and the types of food they make, there are a few large pieces of equipment that need to be treated differently.
Exhaust/Hood Cleaning: Depending on the frequency the hood is used and type of food being cooked, a restaurant hood should be cleaned anywhere from every two months to once a year, at the very least. Click here for more information on hood cleaning.
Don't Forget About Spring Cleaning!
Come March (or any time, really) you should do a deep cleaning at your restaurant.
We put together a complete Restaurant Spring Cleaning Checklist for you to download and print to have at your restaurant.
If you’re in need of a reliable and professional restaurant equipment cleaning team, contact CQ Fire & Safety, your all-in-one commercial cleaning partner today at 406-697-4783. We look forward to hearing from you!