Cleanliness is your top priority when you have a restaurant, commercial kitchen, or food and beverage manufacturing facility. A clean kitchen ensures the safety and health of your patrons. Keeping kitchen appliances, equipment, and surfaces clean is vital, with food safety of utmost importance. This blog reviews the best way to clean a commercial restaurant kitchen and its significance.

What is Best When Cleaning a Commercial Kitchen?

A higher level of cleanliness and safety is essential for industries that manufacture or process consumable goods. This sector includes commercial kitchens, restaurants, a variety of food and beverage operations, and packaging applications that pack food or consumable items for transportation and distribution.

Facilities in the food and beverage industries have equipment and tools that regularly come into contact with grease, food residue, and oily by-products. This residue quickly builds up on equipment and creates health and safety hazards.

Typically, cleaning kitchens occurs by hand with manual scrubbing, harsh oven degreasers, and disinfectant sprays. The residue from sprays and chemicals can spread across ovens, food prep areas, countertops, and even floors.

 Related Article: Why You Should Use Restaurant Cleaning Services

How Do You Sanitize a Commercial Kitchen?

Vapor steam cleaning is becoming the gold standard of cleaning, especially for commercial kitchens and food and beverage. Kitchen steam cleaning is a unique process that utilizes high temperature, low moisture water vapor, and high pressure to clean, sanitize, and deodorize in one easy step.

Steam cleaning and sanitizing kitchens use the power of high-temperature, low-moisture steam for cleaning commercial ovens, food processing equipment, and commercial kitchen appliances. Dry vapor steam is created using only a small amount of water, heated to 240 degrees Fahrenheit, and then applied with high-powered cleaning equipment. The steam cleaning process does not require using any chemicals or disinfectants.

Kitchen steam cleaning is excellent and effective at killing bacteria, molds, and microorganisms on contact. The high-temperature steam destroys grease, dirt, fats, and oils without using chemicals, and the dry steam evaporates quickly, leaving minimal moisture behind.

Commercial kitchens and food manufacturing facilities use steam cleaning to address health and safety issues for the following reasons:

  • Steam cleaning eliminates the need for chemicals or disinfectants.
  • Reduction in moisture levels.
  • Effective at cleaning residual traces of grease, oil, dirt, bacteria, and germs that the naked eye cannot see.
  • Environmentally friendly – low water usage and no harmful chemicals.
  • Use steam cleaning for various equipment and products such as commercial kitchen appliances, equipment, floors, bathroom fixtures, windows, mirrors, and furniture.
  • Steam is quick drying making it great for kitchen surfaces that require less downtime.

Is Steaming Cleaning Safe For a Commercial Kitchen?

Unlike other cleaning methods and solutions that can fade colors, damage surfaces, and cause allergic reactions, vapor steaming surfaces is perfectly safe. You can use a steamer to clean and sanitize kitchen countertops, food prep areas, commercial ovens, coils and racks, deep fryers, range hoods, vents, appliances, cabinets, floors, and sinks. In addition, use dry vapor steam to clean and sanitize bathroom countertops, floors, tubs/showers, and toilets.

 You should avoid steam cleaning the following items or areas: 

  •  Delicate items, such as silks, thin plastics, and velour upholstery
  • Walls or furniture finished in a water-based paint
  • Deep-cleaning large areas of carpet
  • Unsealed surfaces such as hardwood floors, marble, limestone, concrete, tile, or natural stone
  • Porous surfaces like cord, bamboo, paper, and cardboard
  • Flooring with cracks or gaps like parquet

How Effective is Kitchen Steam Cleaning?

Using steam is one of the most efficient and effective cleaning techniques due to the low moisture and high-temperature steam. Steam cleaning is the preferred method for commercial kitchens and restaurants because it offers the following benefits:

  • Kills 99.99% of bacteria and microorganisms
  • Removes stains, odors, grease, and germs
  • Steam can get into cracks, crevices, and hard-to-reach areas
  • Removes mold growth and prevents mold growth from recurring
  • Eliminates dust mites and keeps surfaces safe from crawling and flying insects
  • Clears away trapped allergens and pollutants
  • Does not damage equipment or surface materials
  • Chemical-free and reduced water usage makes it a great environmentally friendly option.
  • Suitable for various materials such as aluminum, stainless steel, plastic, polypropylene, and brass.
  • Minimal downtime required for cleaning

 Why Choose Steam Cleaning For Your Commercial Kitchen and Oven?

Grease and other contaminants from cooking and food handling can be challenging to clean, and removing them can become a massive task, especially as it builds up over time. Dry vapor steam cleaning produces a superior and a deeper level of sanitation for commercial kitchens and food industry facilities.

Dry steam dislodges soils and stains and sanitizes every surface by breaking down and removing residue, bacteria, and other contaminants. Steam cleaning is good at getting into the nooks and crannies of your commercial kitchen oven, where employees have trouble reaching.

The high temperatures used in the cleaning process not only clean efficiently but also kill germs and bacteria and leave your equipment shiny and clean. Therefore, steaming is ideal for commercial cleaning companies like Integrity Janitorial Cleaning Services.

To learn more about the best way to clean a commercial restaurant kitchen, call us today a 404-530-0811. You can also schedule a free consultation online. We provide top-notch restaurant cleaning services delivered by reliable technicians, who use the most efficient cleaning methods, and the most effective (and green-friendly!) cleaning products.