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Keeping Your Restaurant’s Kitchen Clean



    Keeping Your Restaurant’s Kitchen Clean


    It’s always important to keep the equipment in your kitchen clean and up to sanitation standards when it comes to maintaining a successful restaurant. You want your paying customers to know that your amazing food is prepared in a clean environment that has been shown some serious care from the cooking process to closing and organizing everything at the end of the night. To keep a neat kitchen environment in your restaurant, follow these steps:

    1. Have the Right Tools Available

    Believe it or not, there are different tools needed for washing your silverware and equipment to the fullest extent. Whether you’re washing Stainless Steam Table Pans, or scrubbing the sink, it’s always great to have a tool such as steel wool. If you’re working with ovens or looking to get that last bit of extra food off of a plate, a steel wool scrub’s rough exterior is the perfect tool for your kitchen. It’s effective and handheld sized, making it very easy to apply as much or as little pressure as possible when cleaning different surfaces in the kitchen. Just be sure to watch how much pressure you apply to different surfaces. If you need your surface to stay delicate, try and use a little pressure or smaller strokes when possible.

    A dish drainer is also very important for cleaning the kitchen. When dishes get wet, they need a place to dry and lose some of the moisture from being washed. This is a great way for the dishes to lose moisture and to organize those clean stainless steel pans after serving a delicious meal to a customer.

    2. Use Hot Water…Very Hot Water

    This sounds like a rhetorical answer to have, but it is actually very important to have the water running at a high temperature when washing your appliances, especially if you hand wash them. Running dirty silverware or equipment under hot water makes the process of washing quicker and also effectively gets rid of more germs. Some suggest that water should be as high as 115 degrees Fahrenheit. Keeping gloves on is a must when washing equipment with the temperature that high.

    3. Be Sure Your Current Food Supply Is Not Expired

    Be sure to consistently check labels while stocking your kitchen’s food supply. Keeping a clean environment in your kitchen also means keeping your food as fresh as possible. Keep a tab on when you receive your food and prep it. Label when the food was prepared so that you’re not scratching your head when something in the kitchen smells funny. Certain foods have different expiration dates. Ground meats and poultry products, for example, should only be used within 3 to 5 days after purchase. Vegetables, when refrigerated and stored properly, can be used for as long as 1 week. If you can maintain the freshness of your food, your kitchen will not only smell better, but will also decrease any risk of any sort of bacterial infection that could spread throughout the room(s).

    4. Schedule Everything and Follow It

    Whether you’re prepping for the day, or cleaning up after a big rush, always keep a schedule to maintain and clean the kitchen. After a large lunch or dinner, rush, use any free time to tidy up. Great management leads to a clean and happy kitchen.

    If you’d like to look at some of our own restaurant appliances, check out our website. We offer many different types of equipment for your restaurant. For any questions, fill out the contact sheet in our Contact Us page and we’ll answer in a timely manner. You can also reach our customer service by phone at (888) 944-2867, or by email at We look forward to hearing from you!

    For more information about Restaurant Kitchen Equipment and Commercial Soft Serve Ice Cream Machine Please visit : Gatorchef.