What is Commercial Kitchen Cleaning? The Essential Guide for UK Businesses

However, commercial kitchen cleaning is a whole different kettle of fish compared to cleaning other establishments. You’ve got grease traps, extraction systems, industrial appliances − all gathering grime faster than a queue forms for the last bacon roll. And the consequences of letting things slide? Foodborne illnesses that could shut your doors for good.

Basically, commercial kitchen cleaning involves both your day-to-day scrub-downs and those intensive deep cleans that get right into the nitty-gritty. And trust us, there’s more gritty than you might think lurking in those corners. Below, we’ve outlined all you need to know about the importance of commercial kitchen cleaning in the UK.

The UK Legal Landscape: Why Cleaning Isn’t Optional

In the UK, cleaning isn’t just about keeping things looking smart, it’s actually the law. Professional caterers must follow strict food hygiene regulations set by the Food Standards Agency (FSA) − and they’re not the type to turn a blind eye.

Fail to comply and you’re looking at:

• Failed hygiene inspections (not a good look)
• Potential closure of your premises (even worse)
• Revocation of your food licence (career-ending)
• Mandatory display of your poor hygiene rating (bye-bye, customers)

Did you know inadequate cleaning is one of the leading causes of prosecution for food businesses? It's not just an Environmental Health Officer giving you a telling-off – it’s potentially a date in court. 

The Food Safety Act 1990, Food Hygiene Regulations 2006, and the Health and Safety at Work Act 1974 all mandate high hygiene standards. Not to mention the Regulatory Reform (Fire Safety) Order 2005, which has a thing or two to say about your greasy extraction systems.

So when we say cleaning isn’t optional, we’re not just being pedantic – we’re helping keep you on the right side of the law.

Day-to-Day Cleanliness: Essential Regular Procedures

Meeting those high standards isn’t a one-and-done job. It’s about diligent cleaning before, during and after every shift. 

Before Your Shift

• Wipe down all surfaces with appropriate sanitiser
• Clean sinks, taps and hand-washing stations
• Check ingredients are properly stored and covered
• Ensure clean cloths and sponges are available

During Your Shift

• Brush grills between cooking different foods
• Switch and clean cutting boards and knives between tasks
• Empty rubbish as it fills up (don’t wait until it’s overflowing)
• Clean spills immediately − no exceptions!

After Your Shift

• Change or dispose of cloths and sponges
• Empty and clean deep fryers (that oil won’t clean itself)
• Clean hobs and cooking surfaces thoroughly
• Remove dirty chef whites and aprons
• Cover and seal ingredients
• Sweep floors of walk-in fridges and storage areas

Different areas need different attention, so here’s a rough guide to how often things need a proper going-over:

• High-contact surfaces: Countertops, work surfaces, sinks, taps and draining boards all need cleaning after every shift, minimum. Food prep surfaces must be wiped clean between tasks, especially when switching from raw to ready-to-eat foods.
• Floors and walls: Spills need wiping up straightaway. Floors should be swept or hoovered and mopped after every shift. Those hard-to-reach corners? They’re not exempt.
• Microwaves: The interior must be cleaned at least once a week, but spills need sorting as soon as they happen. No one wants last Tuesday’s soup spatters in their reheated pasta…
• Refrigeration: Interiors need wiping and sanitising between every shift because those drain trays are a breeding ground for funky smells.
• Ranges, burners and cooktops: These need brushing and degreasing every day to prevent grime build-up.
• Griddles: Clean and degrease after cooking operations daily. Don’t forget those drip trays!
• Grill grates: Should be soaked, degreased, scrubbed and sanitised every day.
• Beverage units and water dispensers: Must be cleaned daily or every alternate day.

Consistency is Key: Implementing Cleaning Schedules

Sure, having a bunch of cleaning tasks is all well and good, but without a comprehensive cleaning schedule, things are bound to slip through the cracks. Creating cleaning checklists isn’t just bureaucratic faff − it’s your kitchen's best mate.

Here’s why they’re so brilliant:

• Increased accountability  
• Fairness for staff
• Tasks aren’t forgotten
• Evidence of due diligence 
• Ensures consistency
• Improves food quality
• Prevents pest infestations

Your schedule should be specific, stating what to clean, how often, what chemicals, cleaning products and equipment to use, and who’s responsible. Stick it on the wall where everyone can see it, and make sure it’s ticked off religiously. Not just because it keeps your kitchen spotless, but because it might just save your bacon when the inspector calls.

Equipping for Hygiene: Tools and Chemicals

You wouldn’t try to chop onions with a spoon, would you? So why tackle commercial kitchen cleaning without the right tools? A good selection of professional cleaning products and equipment is essential for getting the job done properly.

Essential Equipment

• Cloths: Disposable is preferred, but if you’re reusing, sanitise between uses.
• Sponges and scourers: Change regularly and sanitise after each use.
• Mops: Get ones with interchangeable heads for different areas.
• Professional-grade vacuum cleaner: For those hard-to-reach areas.
• Griddle brush: Because burnt-on residue needs more than just wishful thinking.

Cleaning Chemicals

• Specialist drain cleaners: To prevent blockages and banish odours.
• Industrial strength sanitiser: For food contact surfaces.
• Antibacterial surface cleaners: For work surfaces and equipment.
• Grease-fighting cleaners: For ovens, grills and fryers.
• Antibacterial hand soap: For staff to use frequently.
• Suitable floor cleaner: That won’t leave surfaces slippery.
• Specialist beverage machine cleaners: For coffee machines and drink dispensers.
• Specialist oven cleaners: For tackling baked-on grease.
• Descaling products: For dealing with limescale in water-based equipment.

Top tip: Use colour-coded cleaning equipment to prevent the spread of germs and cross-contamination between different areas. Nobody wants to think about the cloth that cleaned the toilet being anywhere near food prep surfaces. Blue for general food areas, red for high-risk areas, green for fruit and veg, and yellow for sinks and washbasins is a common system.

As for storing your chemicals, keep them in a locked cupboard in their original containers. And whatever you do, avoid these cleaning no-nos:

• Corrosive chemicals on metal surfaces
• Detergents that leave residues on food surfaces
• Bleach on food prep areas (it’s harder to rinse off than you think)
• Chemical solvents on fabric surfaces
• Chlorine-based disinfectants on certain surfaces
• Pouring bleach or drain cleaner into waste disposal units (they’ll thank you by breaking)

For the really tough jobs, specialist deep cleaning equipment like steam cleaners and jet washers come into their own—but more on that in a bit.

Beyond the Surface: What is Commercial Kitchen Deep Cleaning?

Regular cleaning is all well and good for the visible dirt, but what about the grime you can’t see? That’s where commercial kitchen deep cleaning steps in. Think of it as the difference between running a comb through your hair and getting a full shampoo and condition.

Commercial kitchen deep cleaning is a comprehensive, professional service that goes beyond your daily routines to target those hard-to-reach, heavily soiled areas that harbour grease, dirt, bacteria and even pests. These are spots that get missed during regular cleaning, like under fixed appliances, behind refrigeration units, on top of high shelves, or inside extraction systems.

The purpose? To ensure your kitchen is truly clean − not just looking clean on the surface. It’s essential for compliance with hygiene regulations and acts as solid evidence of due diligence. Basically, deep cleaning keeps your kitchen hygienic, your equipment working, and your customers coming back for seconds.

The Deep Dive: What Deep Cleaning Involves 

A proper deep clean is a methodical process that covers every inch of your kitchen. We’re talking all appliances, walls, floors and ceilings. Equipment like ovens, fryers, and grills often need dismantling to get at the built-up grime hiding inside.

Here’s what’s involved when you deep clean a commercial kitchen:

Degreasing

All surfaces need degreasing before disinfection. That food and grease residue isn’t just unsightly − it’s a cosy home for bacteria. This might mean dismantling equipment to get at hidden areas where grease lurks.

Decarbonising

Appliances need decarbonising to remove those stubborn carbon deposits. It’s not just about making things look clean − it reduces fire risk, too.

Disinfecting

After degreasing, surfaces need proper disinfection. A steam cleaner is particularly effective for this, especially for sanitising food preparation surfaces where chemicals should be used with care.

High-Level Cleaning

Those ceiling areas, light fixtures and ventilation grilles all collect dust, dirt and cobwebs that can harbour bacteria and insects. They need special equipment and know-how to clean safely.

Refrigeration

Refrigeration units and freezers need defrosting and thorough cleaning to prevent mould and bacteria from forming. And those drain pans at the bottom? They’re a bacterial paradise if left uncleaned.

Commercial Kitchen Extract Cleaning

This is absolutely crucial. TR19 regulations − industry standards from the Building Engineering Services Association (BESA) for safely cleaning kitchen extract and ventilation systems − require the removal of grease, smoke and fumes from ductwork to prevent fires. Vents and hoods need regular cleaning, typically every 30-90 days depending on fryer usage. For high-use kitchens, monthly professional cleaning is recommended.

Drainage Systems

Drains need cleaning every couple of weeks with a professional drain cleaner to prevent blockages and smells. Waste disposal units need washing monthly. Grease traps, which are a legal requirement, need maintenance too. Some self-clean; others need emptying or professional servicing.

Dishwashers

Just because they clean dishes doesn’t mean they clean themselves. These need weekly cleaning and monthly descaling. 

Biggest Cleaning Challenges

Some tasks are difficult for the average kitchen team to tackle. Here are some of the trickiest bits:

Extractor fan and duct cleaning: Requires dismantling, dealing with stubborn grease and accessing ducts. Get it wrong and you’re looking at fire risks and TR19 non-compliance.

Deep fryer and grease trap cleaning: Involves handling rancid grease, boiling residue and toxic fumes. There’s risk of injury and proper disposal issues too.

High-level cleaning: Working at height requires specialist equipment and training − balancing on a wobbly chair with a cloth just won’t cut it.

Descaling: Needs knowledge of appropriate chemicals, dismantling parts correctly, and understanding the risks of corrosion, voided warranties and health issues.

Floor degreasing: Basic mopping isn’t enough for layered grease. Risks include slip hazards and pest attraction.

Cleaning behind/under heavy equipment: That bulky, fixed equipment hides all sorts of debris and potential pest homes. Risks include injury, equipment damage and fire/hygiene hazards.

Compliance reporting: TR19 and HACCP (Hazard Analysis and Critical Control Point) logs require detailed documentation − getting this wrong could come back to bite you during inspections.

Cleaning’s Impact on Your Food Hygiene Rating

Let’s talk about those food hygiene ratings. In the UK, they range from 0 (urgent improvement necessary) to 5 (very good), awarded after local authority inspections checking compliance with food safety laws. And guess what factors heavily into that rating? Your cleaning regimen.

Regular and thorough cleaning is essential for achieving that coveted 5-star rating. It shows you’re adhering to food hygiene law and serves as excellent marketing. Honestly, displaying a low rating is like putting up a sign saying “we’re not that bothered about cleanliness” − not exactly a selling point.

The Case for a Professional Deep Clean

While day-to-day cleaning is manageable in-house, some tasks are best left to the pros. Professional deep cleaning tackles those challenging jobs that require specialist equipment and expertise.

The pros bring industrial-grade steam cleaners and degreasers that make short work of stubborn grime. They understand the ins and outs of UK legislation − from TR19 to HACCP − so you don’t have to become a walking regulation handbook. 

The best bit? They’ll work around your schedule, often cleaning when your kitchen’s closed, meaning minimal disruption to your business. 

Ready for a kitchen clean enough to eat your Sunday roast off? Contact our team at KDC Kitchen Ltd for a deep cleaning consultation or a free quote. We’ll bring the elbow grease − you keep cooking.

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