How to Sanitise and Deep Clean Major Commercial Kitchen Equipment?
However, here's the challenge: commercial kitchen equipment is built to be tough, large-scale, and often complex. So, a quick surface wipe won't cut it. Whether it's your combi oven, fryer, mixer, or cold storage unit, each appliance requires a thorough routine to maintain the highest standards of cleanliness.
In this detailed guide, we'll cover:
Why deep cleaning matters
Best times and frequencies for wiping
Step-by-step processes for major product types
Recommended tools and effective agents
Common mistakes to avoid
Tips for building a sustainable rinsing schedule
Let's get ready and commence from the top.
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Why Deep Cleaning Commercial Kitchen Equipment Matters?
1. Food Safety & Hygiene
Sanitising kitchen appliances is the top reason for preventing foodborne illnesses. Grease, residue, and bacterial growth in or around equipment can easily cross-contaminate food.
2. Compliance with Health Standards
Food safety inspections are rigorous. Dirty or neglected equipment can lead to fines, shutdowns, or a damaged reputation.
3. Optimal Equipment Performance
Grease buildup in ovens, clogged fryer vents, or dusty refrigeration unit fans reduces efficiency. Spotless equipment simply works better.
4. Extended Lifespan of Equipment
Replacing commercial catering equipment is costly. Regular deep cleaning helps reduce wear and tear, corrosion, and breakdowns.
When (and How Often) to Deep Clean?
While every kitchen runs on its own rhythm, a general guide looks like this:
Daily: Grills, fryers, prep tables, slicers, blenders
Weekly: Ovens, hoods, sinks, reach-in fridges, coffee equipment
Monthly: Freezers, walk-ins, ice machines, floor drains
Quarterly/Biannually: Behind heavy appliances, ductwork, deep grease traps, dishwasher arms
Set reminders, assign responsibilities, and schedule downtime to make room for comprehensive maintenance.
Essential Tools & Supplies
To deep clean effectively and safely, equip your staff with:
Food-safe degreasers and sanitising agents
Scrub brushes (non-metal and metal bristles)
Spray bottles, buckets, squeegees, and cloths
Microfiber cloths and scouring pads
Vacuum (wet-dry) and pressure washers
Personal protective equipment (gloves, goggles, aprons)
Non-abrasive metal polish and stainless-steel agent
Always check the instruction manual of the commercial kitchen equipment for sale for approved rinsing solutions and avoid using any other products that may void the warranty.
Deep Cleaning by Equipment Type
Let's break it down step by step across major appliance categories:
1. Commercial Ovens (Convection, Combi, Deck)
Daily:
Remove racks and trays, then scrub them with a degreaser.
Wipe down interiors, door seals, and glass.
Weekly:
Run self-maintenance mode (if equipped).
Check and unclog fan vents and grease filters.
Wipe exhaust hoods above units.
Pro Tip: Never spray potent agents directly on heating elements. Use a cloth and mild agent instead.
2. Deep Fryers
Daily:
Drain oil, strain it (if reusing), and wipe down the tank.
Remove baskets and rinse them with warm, soapy water.
Weekly:
Perform a boil-out: Fill with water and commercial boil-out solution, then heat gently to remove baked-on grease. For further information, visit LCE – the leading commercial kitchen equipment supplier and distributor in Australia.
Wipe burner areas and ventilation filters.
Pro Tip: Enable the equipment to cool fully before maintenance to control burns or splashes.
3. Flat Grills & Charbroilers
Daily:
Clear all the food debris with a grill scraper while the surface is still warm.
Wipe with grill brick or degreaser.
Empty and clean grease trays.
Weekly:
Remove burner guards and scrape carbon buildup.
Check underneath for hidden grease puddles.
Pro Tip: Never douse grills in water—moisture can damage gas systems and lead to flare-ups.
4. Commercial Refrigeration (Fridges & Freezers)
Weekly:
Clear contents and comprehensively rinse all racks and door gaskets.
Use a baking soda or vinegar mixture for mild odour removal.
Wipe and sanitise handles and doors.
Monthly:
Vacuum condenser coils are used to prevent the motor from overworking.
Check drain lines for clogs or mould.
Pro Tip: Use plastic scrapers—never metal—inside refrigeration units to avoid damaging the lining when you buy commercial kitchen equipment online.
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5. Dishwashers & Glasswashers
Daily:
Remove filter screens and rinse thoroughly.
Wipe down internal surfaces and detergent nozzles with a spotless, damp cloth.
Maintain door gaskets and exterior surfaces.
Weekly:
Use descaling agents to remove mineral buildup.
Soak spray arms in a hot vinegar mixture.
Pro Tip: Leave doors slightly ajar overnight to prevent mould from growing in a closed, damp chamber.
6. Commercial Mixers, Blenders & Slicers
After Each Use:
Dismantle blade assemblies and wash them in hot, soapy water.
Sanitise components in a food-safe sanitiser solution.
Wipe down the base and housing.
Weekly:
Inspect gaskets, seals, and belts for signs of wear or grime.
Lubricate moving parts (as per the manufacturer).
Pro Tip: Never immerse motor bases of new or second-hand kitchen equipment in water—use damp cloths instead.
7. Bain Maries & Hot Holding Cabinets
Daily:
Empty boxes and wipe the internal parts with hot, soapy water.
Sanitise lid handles and knob controls.
Weekly:
Remove heating pans or wells and descale with the appropriate cleaner.
Check temperature controls for accuracy.
Pro Tip: Always unplug before cleaning to avoid shocks or electrical mishaps.
Sanitising Best Practices
Sanitising is more than wiping things down—it's a targeted process that kills lingering bacteria after surfaces are already clean.
Always wipe before you sanitise. Dirt can deactivate sanitising chemicals.
Use food-safe sanitisers approved by local health authorities.
Follow contact times—many require surfaces to remain wet for 1–3 minutes.
Let surfaces air dry—wiping immediately may reduce effectiveness.
Train staff to treat sanitising as a standalone process, not an afterthought.
Don't Forget These Hidden Zones
These often-overlooked areas are cleaning traps:
Behind, under, and above appliances (grease and dust love these spots) sourced from top commercial kitchen equipment sellers and manufacturers.
Ventilation hoods and filters (a fire hazard if ignored)
Light fixtures and control knobs
Seals and gaskets on appliances and fridges
Drains, traps, and floor mats
Regular inspections should include these problem zones.
Cleaning Log & Responsibility Matrix
Create a simple cleaning schedule that includes:
Task description (e.g. "Clean fryer drain and filters")
Frequency (daily, weekly, etc.)
Person or role responsible
Date completed & signature
This step provides accountability and ensures that nothing slips past your attention. Use a printed chart or digital app—it must be visible and maintained.
Common Mistakes to Avoid
Skipping deep clean cycles on self-cleaning appliances
Using the wrong chemicals (corrosive or non-food-safe)
Neglecting hard-to-reach areas or hidden grease traps
Using abrasive tools that damage surfaces
Failing to unplug or cool appliances before cleaning
Avoiding these pitfalls is critical to maintaining safety and extending commercial catering equipment life.
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Green Cleaning Alternatives
For sustainability-minded kitchens, try:
Steam cleaners for deep sanitation without chemicals
Vinegar and baking soda solutions for odour removal
Reusable microfiber cloths instead of disposable wipes
Eco-certified degreasers and sanitisers
These reduce chemical exposure, protect staff, and promote environmentally friendly operations.
Conclusion
Your kitchen is only as good as the commercial kitchen equipment that powers it, and that appliance is only as good as its maintenance. Deep cleaning isn't glamorous, but it's essential. It safeguards your team, your goodwill, and your bottom line. By developing a structured cleaning routine, training your team, and investing in the right supplies, you'll set the stage for better food, safer workspaces, and longer-lasting gear.
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