Quality Commercial Kitchen Cleaning
As customers come through the doors of your hotel or restaurant, good service and great food go a long way in giving them a pleasurable experience. This will translate to positive reviews, and secure you more bookings, that will enable you to hit- and even exceed- your annual targets. A key part of your operations is the environment in which you prepare and serve the meals. Smoke from greasy ducting does not bear well for your bottom-line. The state of the kitchen appliances has a direct impact on the quality of food served. Investing in regular commercial kitchen cleaning services is essential to provide a hygienic environment that your staff can be productive in, impresses your customers, and gives them confidence in your establishment.
Value Of Hiring Commercial Kitchen Cleaning Professionals
1. Deep clean
There are plenty of substances that need to be got rid of. Those grease deposits that build up on the surfaces and appliances collect dirt and dust, enabling germ-harbouring grime to accumulate in the kitchen. It’s not just on the worktops. Light fittings, canopies, walls behind the equipment and even the ceiling, the grease condenses on these areas as the hot vapour from cooking activities that had aerosolised particles and grease splatters cools down. In just a few weeks there can be a serious build-up of grease in the internal walls of the extraction system ducts. That’s not all. Carbonised foods and liquids need to be removed, and the semi-liquid sediment that is on the equipment and surfaces got rid of. Even the urns, kettles and dishwashers should be descaled, in order to keep the meals and drink prepared tasting great. Deliming sinks and faucets, working on hood filters and floor drains- all sections need to be attended to. Even the kitchen duct requires attention, in order to keep it operating optimally to remove the dirty air and steam from the kitchen. This sounds like an arduous task, doesn’t it? Especially when you have customers waiting to be served- which takes us to the next point.
2. Avoid the workload
A lot of energy, resources and skill goes into deep cleaning commercial kitchens. Some areas are steam cleaned, others require chemical agents especially when breaking down the grease deposits on the worktops and cooking appliances. Then there is the equipment that is needed to get through the numerous units- from the fryers, dishwasher and ovens to the kitchen ducts, and ensure that they have been thoroughly cleaned. First, the appropriate products and systems need to be used, otherwise the units will get damaged- resulting in huge repair bills. Secondly, with your busy schedule, you can’t afford unnecessary delays. The cleaning needs to be fast and efficient. You also want quality results, otherwise the operations will have been for naught, forcing you to redo it all. You don’t have to put this burden on your staff, as they are already focused on running your operations and serving your customers. Turning to rookies with the cheapest rates means that shortcuts will be taken, leaving you to bear the brunt of any ramifications. Get it done right by turning to the commercial kitchen cleaning professionals. They will work around your schedule, reducing the interruption to your business and sticking to the timeframe that has been agreed upon.
3. Create a safer workplace
A fire breaking out in the kitchen can be disastrous. Grease that has accumulated and begun clogging up appliances is the main cause of kitchen fires- and this is commonly witnessed with oven units. This is further escalated by the build-ups within the kitchen extraction system, which can ignite in the event of a fire. This basically means that a small fire that starts in the kitchen area can grow exponentially as a grease fire in the ducting, spreading further out and resulting in a more fatal outcome. Note that the kitchen management is held responsible for the maintenance of facilities and equipment following legislation like the Fire Safety Order of 2005. Thus, in the event of a fire outbreak, on top of the loss of business, you would be held liable, facing stiff fines or jail time. Those carbonised foods and liquids also generate harmful fumes which are breathed in by the kitchen staff, putting their health at risk. With the organic residue, germs like E. Coli, Salmonella, Listeria and Staphylococcus, and also mould get to thrive, further deteriorating the standards of your kitchen, putting everyone from your customers to your staff on the line. Regular deep cleaning prevents things from going down this route.
4. Prevent an infestation
Pests running amok in your hotel or restaurant can cripple your business. Convincing customers to return to an establishment where they saw mice and roaches scurrying about will be a tall order. Your image takes a critical hit, which recovering from will be a difficult task. In the fast-paced food and hospitality industry, losing your customers to your competition is not something you want to risk happening, especially for something that can be avoided. The deep cleaning gets rid of the organic residue that could draw these pests into your establishment, thus avoiding the embarrassment and backlash that would have no doubt ensued.
The law also comes into play. Take the European Regulation 852/2004 for instance. It requires that food business operators should institute, and maintain, permanent procedures that are based on Hazard Analysis and Critical Control Point (HACCP) principles. Local Authority Environmental Health Officers are also rigorous when it comes to enforcing hygiene standards in commercial kitchens, and they use legislation such as the Food Safety Act 1990.
There’s also the Health and Safety at Work Act 1974. This one directs that food outlets should demonstrate that the premises is clean each time an environmental health officer shows up for inspection, and also that it has a cleaning protocol in place- from the measures followed by your staff as they carry out their duties preparing meals and serving your customers, to scheduling commercial kitchen cleaning sessions with licenced and certified professionals.
Even insurers have rolled in, inserting clauses in their terms for policy coverage. For instance, they require that you meet the minimum standards of kitchen dust cleaning, based on the recommendations set out in the TR/19 publication, “Guide to Good Practice – Internal Cleanliness of Ventilation Systems”, by the Building Engineering Services Association (BESA). Commercial kitchens are covered in section 7 of the publication. The frequency that is required for the commercial kitchen cleaning varies from one establishment to the next, including factors such as the cooking type, and the hours that are spent cooking. The publication has a table through which one can analyse this. Some of the insurance companies demand that the duct cleaning be undertaken at the rate recommended in the table for them to validate your fire insurance policy, and others need it done more frequency.
Hotels, restaurants, fast food joints, bakers, catering companies- businesses across the food service industry are required to maintain quality hygiene standards. Getting commercial kitchen cleaning professionals for the task ensures that it is carried out to industry standards, allowing you to focus on satisfying your customers and growing your business.