Clean kitchens are safer and run better, and equipment lasts longer. Kitchens clean on three schedules.
Key idea
As you go: wipe spills, clean boards and tools between tasks, keep the station clear. Daily (closing): clean and sanitize every food-contact surface, the range and flat-top, the fryer area, floors and drains; empty and clean the steam table; take out trash. Periodic (deep clean): on a written schedule, clean hoods and filters, walk-in shelves, ovens, ice machines, behind and under equipment. How often each machine is cleaned, descaled or serviced follows the manufacturer's instructions and local codes.
| Equipment | Typical care (follow the manual and local rules) |
|---|---|
| Hood filters | Removed and washed on a regular schedule; busy grills and fryers need it often |
| Hood and duct system | Professionally inspected and cleaned at the intervals the fire code sets for that kind of cooking |
| Fryer | Oil filtered and changed; the fryer boiled out with the cleaner and method the maker specifies |
| Ice machine | Cleaned and sanitized as the maker directs; ice is food |
| Combi and steam ovens | Descaled and cleaned as the maker directs, often with built-in programs |
| Refrigeration | Thermometers checked; door gaskets cleaned; coils kept clear |
| Knives and slicers | Slicers cleaned and sanitized after use with the power off, as the manual directs |
Safety
- Unplug or lock out equipment before cleaning it, as its manual and OSHA rules require.
- Let fryer oil and hot equipment cool before cleaning.
- Grease buildup in hoods and filters is a fire risk; keep them on schedule.
Why it works
Cleaning schedules turn "someone should" into "this person, this day". A chart on the wall with initials and dates is how most kitchens make sure the hood filters actually get washed.
Worked example: Schedule
Your fryer manual says to boil out the fryer every 2 weeks. The last time was March 4. When is the next?
- 2 weeks = 14 days after March 4.
Answer: March 18.
Common mistake
Skipping the hood filters until they drip grease.
Practice at home
- Write a cleaning schedule for your kitchen: daily, weekly and monthly jobs, each with a name. Follow it for a month.
In Meal Prep
- Daily, weekly and monthly: a home cleaning routine
- The oven and stove
- The refrigerator