Commercial Kitchen Stove Cleaning

Clean the drip tray with a degreaser to remove built up crumbs and gunk.

Commercial kitchen stove cleaning.

Empty the grease or crumb tray daily. In order to keep your stainless steel commercial kitchen tools and equipment in top condition use a wet cloth and mild detergent to clean and wipe in the direction of the finish. Make sure to cover the surrounding surfaces and equipment with sheets or plastic. You should definitely not try to clean your commercial range while it is on or before it has cooled enough to safely touch it though.

Ovenclean specialists only use a unique range of cleaning solutions to clean your stove or range. Before you start unplug the unit and let it cool down. Restaurants hospitals hotels employee cafeterias and other food service locations have a hood and ductwork over the stove to exhaust smoke steam and fumes out of the building. Using your stainless steel spray and a cloth wipe down the exterior of the range for that beautiful finishing shine.

The tips below for cleaning a commercial range hood can keep your commercial kitchen clean and safe. Fryers boil out your fryer once or twice a week. If detergent and water aren t enough such as in the case of baked on grease use baking soda or a commercial cream cleaner. Create a commercial kitchen cleaning checklist for the following equipment.

Whether your owner s manual calls it a grease tray or a crumb tray you should empty this little pan just below the cooktop on a regular basis to keep what it catches from building up. Ovens and ranges wipe down rack walls and the door as part of your weekly oven maintenance. Burners flattops and cooktops scrub down these parts and surfaces using a disinfectant spray or warm soapy water. Remove the racks and soak them in warm soap water.

Scrub the interior of the oven using a stainless steel souring pad or brillo pad. Try to conduct thorough cleanings every four to six weeks during off hours when no one is cooking.