Kitchen Cleaning

Why is it important?

Every business has a kitchen, either for employees or for providing food to customers. However, you may not know that forgetting to clean your kitchen extract, duct and ventilation systems could mean your insurance cover for the premises becomes invalid. If a fire were to destroy your property, and you had failed to carry out regular duct cleaning or canopy cleaning, the result could be that you aren't able to claim your insurance. This is why you should clean air ductwork regularly and be able to provide paper evidence that it has been carried out.

Preperation

Examine the layout of appliances and detach them from electricity and gas. Determine the cleaning processes for each piece of equipment.

Structural

Examine the layout of appliances and detach them from electricity and gas. Determine the cleaning processes for each piece of equipment.

Cooking equipment

Examine the layout of appliances and detach them from electricity and gas. Determine the cleaning processes for each piece of equipment.

Extraction

Examine the layout of appliances and detach them from electricity and gas. Determine the cleaning processes for each piece of equipment.

Duct-work

Examine the layout of appliances and detach them from electricity and gas. Determine the cleaning processes for each piece of equipment.

Polish

Examine the layout of appliances and detach them from electricity and gas. Determine the cleaning processes for each piece of equipment.



Ventilation Extraction

Essential in kitchens to ensure that they are odor free and grease free. Gas cook tops add three unwelcomed gases to the environment. These gases are carbon dioxide, carbon monoxide, and nitrogen dioxide. It is necessary to get rid of these gases from the air in the kitchen to provide a safe work environment. Maintaining clean ventilation and air-conditioning systems is an important part of sustaining acceptable indoor air quality. Properly performed air duct system cleaning services should take place to reduce or eliminate contaminant introduction. We match your expectations of cleanliness with the methods appropriate to achieve the desired end result.

Canopies

While your canopy may be clean on the outside, it's often what you can't see that is dangerous. Grease, oil, and grime deposits can all accumulate within your kitchen canopy. And these deposits may not be immediately visible.

Hoods

A proper commercial grease exhaust system cleaning (hood cleaning) includes cleaning the grease exhaust fan, the grease duct, the hood plenum, the interior of the hood, the grease trays, the grease cups, and grease filters.

Ductwork

The ductwork go over the stove to exhaust smoke, steam, and fumes out of the building leaving a residue on the inside of the ductwork. This is usually a grease residue of some sort, depending on the type of cooking.

Carbon filtration systems

The air cleaning system generally consists of an electronic air cleaner sometimes referred to as an electrostatic precipitator and must be periodically cleaned for optimum performance.

Grease mesh or baffle filters

Grease filters, when installed correctly, are the first line of defense in case of a fire. The reality of cooking techniques used daily in restaurants are where flames are often within inches of the filters.

Fans, louvers and dampers

All fan blades, interior and exterior of fan housing and drip pans. If dampers must be moved to ensure complete cleaning, they will be marked and returned to their original position to prevent unbalancing the system.


Cooking equipment

Commercial appliances and kitchen equipment are among the hardest things to maintain in a clean state. They take a lot of abuse and require daily cleaning. Over time, commercial kitchens tend to deteriorate and keeping your operation in shape can require a major restoration/cleaning. Both internal and external inspections focus on the cleanliness of cooking equipment. As you’ve found through experience, it takes hours of labor to bring that equipment back to “inspection ready.” When you can’t get your kitchen into an acceptable state on your own, that’s where we come in! Clean365 will bring your equipment back to their original state. We will customize your cleaning to include internal cleaning as well as outside cleaning.

Process

We use electric drills, steel brushes, steam vapor cleaning, steel scrubbers, and old fashioned elbow grease to bring that shiny stainless back and get rid of the encrusted grease and burnt-out look.

Gas Ovens and Ranges

Bring a fully restored stove into our present day. A stove cannot function without all three parts working smoothly and efficiently. In order for this to happen, each component must stay clean and functional.

Commercial Microwave Ovens

Microwave Ovens are, for the most part, a misunderstood piece of equipment in the way they work as well as how they heat food. In many ways this is why commercial microwaves fail to perform after years of use.

Free Standing Fryers

If your fryer is used at least a few times every service, then it’s a good idea to clean the fryer regularly which will keep your fryer in good working condition and to prevent a breakdown or a potential fire.

Grill

Commercial grills are one of the most used pieces of commercial equipment they need to be cleaned frequently to increase their longevity, keep food tasting fresh and help meet sanitation standards.

Barbecues

We start by degreasing main components such as hood, wire catch pan, control knobs, drip pans, rotisserie racks, igniters & burners, pull out tray and thermometer. We follow it by deep cleaning, grill racks, flavorizer bars and heat plate.


Storing equipment

Any place that serves food needs sturdy and sanitary places to store their food safely and provide quick and easy access to workers. There are a variety of different food storage shelving systems to choose from depending on the size, location and storage requirements. Wipe up spills on and under the storage shelves quickly to reduce the chance of cross-contamination. Use rust-free and corrosion resistant shelving for walk-ins and freezers or any wet environment. Store products a minimum of 6” off the floor. This helps prevent contamination from pests or dirty floors. Avoid cross-contamination by keeping separate storage sections for meat, fish, dairy and produce. Label items and follow the first in first out principle. This means putting the newest items behind the oldest items on your storage shelves and using the oldest items first. Store food items in the right containers. Other food storage items to think about when developing a safe food storage system include food storage boxes, ingredient bins, storage labels, polycarbonate food pans and lids.

Food storage

For optimum food safety, we need to keep our kitchen clean. Start with the refrigerator freezer, the appliance that works non-stop to keep our perishable foods safely stored. Then tackle kitchen cabinets and pantries, where shelf stable foods are stored.

Hot cupboards

A stainless steel interior and removable doors and shelving will make cleaning simpler. This process will remove grease, carbon and lime scale. The cooking equipment is then reassembled and then polished to a finish.

Heated Gantries

The provision of heated gantries will help food to stay hot and a correctly designed food service area will enable the smooth transition of dishes from the kitchen to the dining area, so it's vital to keep it clean.

Cabinets

Fingerprints, food smudges, smoke and greasy build-up can leave your cabinets looking dull and dingy. The longer you wait to clean them, the harder it becomes but we will restore your cabinets in just a few easy steps.

Shelving

Any business that handles, prepares or serves food should know the basics of commercial kitchen storage. For a hygiene and safety regime to comply fully with the due diligence provisions, periodic deep cleaning should be in place for those installations.


Counter equipment

Commercial appliances and kitchen equipment are among the hardest things to maintain in a clean state. They take a lot of abuse and require daily cleaning. Over time, commercial kitchens tend to deteriorate and keeping your operation in shape can require a major restoration/cleaning. Both internal and external inspections focus on the cleanliness of cooking equipment. As you’ve found through experience, it takes hours of labor to bring that equipment back to “inspection ready.” When you can’t get your kitchen into an acceptable state on your own, that’s where we come in! Clean365 will bring your equipment back to their original state. We will customize your cleaning to include internal cleaning as well as outside cleaning.

Tables

Presenting a clean business environment is paramount to impressing clients and customers and improving morale among your employees. Our expert office cleaning services ensure a worry-free way for your business to maintain a professional atmosphere day after day.

Sink

Stainless steel contains additional metals like chromium and nickel. Three basic things can damage this protective layer and allow corrosion to take hold - mechanical abrasion, deposits & water and chlorides.


Dishwasher equipment

Clean tableware ranks near the top of reasons why guests return to a restaurant and our solutions help you provide spotless dishwasher making a positive impact on your guests and keep them coming back.

Glasswasher

A necessity for all busy catering establishments - from small cafes to large restaurants, a high quality commercial glasswasher not only keeps your glasses sparkling clean, but also saves you both time and money.

Commercial

Cleaning your soiled wares is a major success or failure point for health inspectors, and it can make or break your establishment's reputation. If you want to make sure your business continues to grow and abide by federal, state, and local laws, choosing the correct commercial dishwasher is critical.

Pass-through

With the power and efficiency to wash up to 140 racks per hour, they are fast, easy to operate, give consistent outstanding wash results and feature energy saving technology.

Conveyor

Conveyor dish washers are large, cumbersome, and powerful, able to process between 350 to 1000 racks every day. These commercial dishwashing machines are made of stainless steel and designed for heavy use in cafeterias, hospitals, and other high-volume operations.

Flight

Flight type dishwashers are used by large institutions such as hospitals, where kitchens may have to cater for hundreds of people in one sitting. The dishwasher is made up of sections, for pre-washing, washing and drying, so they can get through a vast amount of washing up very quickly - up to 7000 pieces of crockery an hour.


Additional Services

We use modern equipment and proprietary chemicals to clean and degrease your kitchen equipment, wall, ceiling and floor surfaces in order to enhance the appearance of your kitchen, enable you to pass your next health inspection, and ensure the health and safety of your employees and customers. Our finely tuned, engineer-managed, staff will provide your facility, restaurant, tavern or kitchen with amazingly cost effective, trouble-free cleaning and maintenance services.

Drainage

A necessity for all busy catering establishments - from small cafes to large restaurants, a high quality commercial glasswasher not only keeps your glasses sparkling clean, but also saves you both time and money.

Fixtures & Fittings

Cleaning your soiled wares is a major success or failure point for health inspectors, and it can make or break your establishment's reputation. If you want to make sure your business continues to grow and abide by federal, state, and local laws, choosing the correct commercial dishwasher is critical.

Walls

With the power and efficiency to wash up to 140 racks per hour, they are fast, easy to operate, give consistent outstanding wash results and feature energy saving technology.

Ceilings

Conveyor dish washers are large, cumbersome, and powerful, able to process between 350 to 1000 racks every day. These commercial dishwashing machines are made of stainless steel and designed for heavy use in cafeterias, hospitals, and other high-volume operations.