How to Keep a Commercial Kitchen Spotless (and Inspector-Ready)

A commercial kitchen takes a beating every single service. Grease builds up on extractor hoods, ovens carbonise, and floors turn slippery. The good news? A clear routine and the right products keep your kitchen sparkling and keep the health inspector smiling.

After every service

• Scrape and wipe down all prep surfaces with a food-safe cleaner, then sanitise.
• Wash all utensils, pots and boards with an anti-bacterial dishwashing liquid.
• Empty bins and replace liners.
• Sweep and mop floors, paying attention to corners under equipment.

Weekly deep clean

• Ovens and grills: apply a heavy-duty grill & oven cleaner to a warm, not hot surface, leave it to work, then scrub and rinse.
• Degrease extractor filters and canopy edges.
• Pull out movable equipment and clean behind it.
• Descale and clean sinks, drains and grease traps.

Monthly

• Clean walls, ceilings and light fittings.
• Check fridges and freezers. Defrost, clean the seals and wipe down.
• Review your cleaning schedule sign-off sheets.

Pro tips

• Use the right scourer. Pot scourers for cookware, sponge scourers for delicate surfaces.
• Wear gloves and eye protection with oven cleaners. They're caustic.
• Keep chemicals away from food storage and always in labelled containers.

Everything on this checklist is available from our sister company Max Products: Grill & Oven Cleaner 5L, Anti-Bac Dishwashing Liquid, pot scourers and dish swabs. See the complete kitchen & food-safe range.

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Products mentioned in this guide

Available now from our sister company Max Products at maxproducts.co.za, in trade sizes and delivered in Cape Town.

Grill and Oven Cleaner 5LShop now →Dishwashing Liquid Anti-Bac 5LShop now →Pot Scourers 20 PackShop now →Dish Swabs 10 PackShop now →

Visit maxproducts.co.za →