A chef just moments before he prepares his journey to clean commercial kitchen equipment.

6 Simple Tips to Clean Commercial Kitchen Equipment

Table of Contents

Commercial Kitchen Equipment

Commercial kitchen equipment requires regular maintenance for longevity and optimal performance. To properly clean commercial kitchen equipment, following the manufacturer’s instructions and wearing protective gear such as gloves and eye protection is essential. Start by unplugging all electrical equipment, such as ovens, mixers, and blenders. Next, give the surfaces of the equipment a quick scrub with a cleaning solution or degreasing agent to remove any food particles or residue. Be sure to rinse off any cleaners with hot water thoroughly. After cleaning, use a cloth or towel to dry the surface thoroughly before plugging back in electric appliances. For deep cleanings, disassemble parts of the machinery and soak them in soapy water overnight before scrubbing them down and reassembling the machine when done cleaning. Finally, inspect all cords for damages periodically for safety; replace any damaged components immediately if needed.

Step 1: Safety Precautions

When cleaning commercial kitchen equipment, it is essential to take safety precautions. Always wear protective gear such as gloves and glasses to protect your hands and eyes from the chemicals used for cleaning. Additionally, follow all the directions on the product label and never mix different types of chemicals. When using a power washer or steam cleaner, be aware of any wet floors or slippery surfaces that could cause an accident. Lastly, always turn off the electricity in the cleaning area before beginning any task.

Step 2: Identify Type of Equipment

Once the decision has been made of which pieces of equipment should be cleaned, it is essential to identify the type and size of each piece. This information can be found on the manufacturer’s label or in their manual. Using cleaning tools compatible with each machine and chemical solution is important. The wrong tools or solutions can cause damage to the equipment and will not achieve adequate results. For example, a non-food grade cloth should never be used on a stainless steel surface because it may scratch it and leave residue behind.

Additionally, steam cleaners are great for sanitizing kitchen surfaces but can damage certain materials if misused. Always use caution when choosing chemical cleaning solutions; some chemicals require PPE (Personal Protective Equipment), such as gloves or glasses, due to their corrosive properties. When dealing with electric equipment, ensure that all power sources are disconnected before attempting any maintenance or cleaning task to prevent electric shock.

Step 3: Determine Cleaning Method

Once you have determined the type of equipment, it’s time to decide on a cleaning method. Choosing the wrong way can cause damage to the equipment and make it difficult to clean. Manual, chemical, and mechanical cleaning are the most common methods for cleaning kitchen equipment.

Manual cleaning is done using scrubbing brushes and other utensils like scouring pads. This is generally used for surfaces that are not heavily soiled or greasy but require some elbow grease to get them looking their best. Chemical cleaners help break down fat and grime while disinfecting surfaces. Mechanical cleaning includes pressure washers, steamers, and other specialized devices that blast away dirt from hard-to-reach places.

Each method has pros and cons; the manual is often labor-intensive but effective when used properly, chemical cleaners can be tough on the skin if mishandled, and mechanical cleaners can use large amounts of water, which could lead to additional costs in terms of wastewater management fees. Ultimately it’s essential to choose the correct method for the job; using an improper technique could cause more harm than good!

Step 4: Gather Necessary Supplies

When you are ready to begin cleaning your commercial kitchen equipment, ensure you have all the necessary supplies nearby. Gather a bucket, mild detergent, a sponge or brush, gloves, and paper towels. A heavy-duty degreaser may also be used for heavier stains and stuck-on grime. If you use a professional cleaner or degreaser for your items, ensure it is appropriate for use on the material you’re cleaning. Generally, stainless steel can handle more powerful cleaners than other materials like plastic or wood. The type of cleaner used also depends on what kind of mess needs to be removed from the kitchen equipment; grease calls for a different sort of cleaner than food residue does. Lastly, don’t forget to check expiration dates when using any chemicals; expired products may be less effective in removing tough grime and can even damage surfaces if left on longer than recommended times stated in the product’s instructions.

Step 5: Perform Cleaning Process

Once you have determined what equipment to clean, the next step is to perform the cleaning process. This should be done with care and attention to detail to ensure that all bacteria and dirt are adequately removed.

Start by gathering all the supplies, such as cleaning solutions, scrubbing pads, sponges, cloths, etc. Be sure to read any safety instructions on labels for the cleaning solutions before use. When ready, spray or apply your chosen cleaner onto the surface and allow it a few minutes to work its magic before scrubbing it off with a brush or scouring pad. You may need to repeat this step if there is still dirt or debris left behind after your first attempt at scrubbing. Rinse any remaining residue with warm water and wipe dry with a paper towel or cloth. Afterward, inspect the surfaces for any stubborn areas requiring extra attention and repeat the steps until all surfaces are immaculate and free of any oils or grease build-up.

Step 6: Sanitize and Dry

Once the equipment has been cleaned, it’s important to sanitize and dry it. Sanitizing helps reduce potential health hazards from bacteria and other contaminants. To properly sanitize, use a solution of food-grade detergent mixed with warm water in a spray bottle or bucket. Spray or soak the surfaces of the equipment, then allow them to air dry. When drying by hand, make sure to dry all parts thoroughly—including hard-to-reach areas such as crevices and corners—to avoid leaving any moisture behind, which can cause corrosion or rust. Once dried off, make sure that all surfaces are free from dirt and grime before putting them away for storage.


In conclusion, properly cleaning commercial kitchen equipment is essential for a business’s success. It helps maintain a professional and sanitary environment and saves companies money in the long run by helping their equipment last longer. To keep commercial kitchen equipment in top condition, starting with basic cleaning and maintenance steps such as removing any food particles, washing all surfaces with soap and warm water, and drying all surfaces before storage is essential. Then move on to more thorough cleaning practices such as deep-cleaning fryers or degreasing ovens with chemical solutions for maximum results. Finally, follow up on regular maintenance with proper storage of your commercial kitchen equipment. These steps will ensure that your commercial kitchen runs smoothly and safely for years.