Expert Restaurant Kitchen Cleaning Tips and Hacks

This restaurant cleaning checklist is packed with expert cleaning tips, smart hacks, and pro advice to help keep your kitchen clean − from quick daily wipe-downs to deep cleaning jobs best left to the pros.

6 Basic Stages in the Cleaning Process

To reap all the benefits of having a clean kitchen, follow the gold standard. The six-stage cleaning process is the backbone of safe kitchen cleaning. Here’s how it works:

1. Remove debris – Scrape and clear away all food waste, wrappers, and visible gunk.
2. Clean with detergent – Use hot water and a good detergent to lift grease and food residue.
3. Rinse – Clear detergent residue with clean water.
4. Disinfect – Apply an EN 1276-certified disinfectant to kill bacteria, as this is the European standard. Let it sit for the recommended contact time.
5. Rinse again – Always rinse off disinfectant to avoid chemical residue on food-contact surfaces.
6. Air dry – Let everything air dry fully to avoid contamination from towels.

Pro tip: Never skip steps. Wanting to skip straight to disinfection without cleaning first? It just doesn't work. It’s like trying to shower with your clothes on – pointless!

The Right Cleaning Agents for a Hygienic Kitchen

Not all cleaning products are created equal – especially when you consider that using the wrong one can damage surfaces or put your staff at risk. These are the essential cleaning products you’ll need:

Degreasers – Your best mates for ovens, grills, fryers, and extractor fans.

Detergents – For everyday surface cleaning. Use them before disinfecting.

Disinfectants – Make sure yours are EN 1276 certified to meet UK hygiene standards.

Sanitisers – Use on food prep surfaces to reduce bacteria after cleaning.

Pro Tip: Always clean before disinfecting. Why? Disinfectants don’t work properly on dirty surfaces, so you’d be wasting your time and money by using them incorrectly.

Must-Have Cleaning Equipment and Tools

A chef is only as good as their tools − and the same goes for your cleaning team and cleaning tools. Equip them well with these cleaning supplies:

• Colour-coded microfibre cloths – To avoid cross-contamination.
• Non-scratch pads – For stainless steel and delicate surfaces.
• Mops and buckets – Have separate sets for cleaning and disinfecting.
• A medium bristle brush – For textured surfaces and drain edges.
• A steam cleaner – A must for deep grease removal and disinfection.

Establishing a Thorough Cleaning Schedule

It’s a good idea to have a restaurant deep cleaning checklist to follow daily, weekly, monthly, and quarterly. A clear, shared deep cleaning schedule and checklist keeps your restaurant kitchen consistently spotless and holds your team accountable. Without one, things can go pear-shaped faster than a Wetherspoons at 8pm on a Friday.

Your daily routine should include wiping surfaces before and after each shift, washing and sanitising utensils and boards, and mopping floors and emptying bins. 

Weekly tasks are a bit more involved. Set aside time to clean ovens, microwaves, fridges, bins, and thoroughly disinfect handles, knobs and switches where germs love to gather.

Once a month, tackle those bigger jobs like deep cleaning fridges and freezers (remember to remove all contents first!) and cleaning those easily forgotten extractor filters. 

Then quarterly, it’s time to bring in the big guns. Book a professional commercial kitchen deep clean and let experts like us handle those ducts, hoods, and vents that require specialist knowledge. We recommend a professional cleaning every 3–6 months to keep your kitchen in top shape.

5 Top Time-Saving Tips from the Pros

Want to streamline your cleaning process and reduce stress during your routine? Try these tried-and-true restaurant kitchen cleaning hacks for making cleaning less of a faff:

• Clean as you go – Don’t wait until the end of the shift when everyone’s tired.
• Go from top to bottom – Always clean higher surfaces before lower ones, as debris or dirt may fall down.
• Pre-soak greasy items – Let pans and trays soak while you tackle something else.
• Use lemon and salt on wooden cutting boards and lightly on stainless steel.
• Ventilate well – Open windows or switch on fans when using chemicals.

Cleaning Specific Kitchen Areas and Equipment

Some commercial kitchen equipment needs extra love. Here’s what to do to keep specific appliances spotless:

Ovens and grills

Remove trays and racks, and soak them in a degreaser. Scrub the oven interior, including the fan cover. Finally, wipe the exterior with a stainless-steel cleaner. 

Using a gas grill? Make sure it’s properly maintained and cleaned. Your customers don’t want a greasy, dirty grill affecting the taste of their meals, right?

Fryers

Drain the oil, clean the filter or replace it if it’s too gunky. Clean the baskets and elements. Then wipe all the surfaces, inside and out.

Fridges and Freezers

Empty the contents and bin any expired or spoiled food. Remove and clean the shelves and drawers. Wipe inside with a food-safe cleaner. 

Pro Tip: Got some funky odours emanating from the fridge? Place an open tub of baking soda inside and it’ll do a good job of absorbing the smell. No one wants their desserts tasting like yesterday’s haddock special – which is another important reason to maintain kitchen cleanliness.

Sinks and Drains

Scrub the basins and taps, and use baking soda and boiling water to prevent clogs.

Floors

Sweep and mop daily. Use a degreaser weekly.

Ventilation and Extraction

You should clean the extractor fan filters weekly, ideally. Grease builds up faster than credit card debt during Christmas shopping season, so don’t leave it too long between cleans. Already guilty of doing so? Book a professional hood cleaning, as it’s essential for fire prevention.

Common Cleaning Mistakes to Avoid

A note on a few things you definitely shouldn’t do:

Don’t use abrasive scrubs on stainless steel. Steel wool or harsh scouring pads can scratch and damage the surface, making it more prone to rust and harder to clean over time.

Don’t mix cleaning chemicals. Combining products like bleach and ammonia can release toxic fumes, putting your kitchen staff’s health at serious risk.

Don’t neglect extractor fans. Grease build-up in extractor fans and ducts is a major fire hazard. Regular cleaning is an absolute must.

Don’t use bleach on stainless steel. Bleach and chlorine-based cleaners can corrode the protective layer on stainless steel, causing pitting, discolouration, and long-term deterioration. This mistake can compromise the integrity of your kitchen tools and work surfaces.

Pro Tips for Stainless-Steel Appliances

Stainless steel is everywhere in a professional kitchen, but did you know it needs proper care?

• Use a pH-neutral cleaner or white vinegar
• Wipe with the grain
• Buff with a microfibre cloth
• Avoid bleach, harsh acids, and scouring pads

Preventing Common Cleaning Challenges

Avoid headaches down the line by addressing these common problems:

Grease build-up – Clean hoods, filters, and splashbacks daily. Use lids when cooking.

Pests – Store food correctly, take out bins regularly, clean under appliances.

Cross-contamination – Stick to the 4 Cs of food safety principles. Use separate colour-coded cloths and boards, and clean between tasks.

The Importance of Staff Training and Zoning

Even the best cleaning schedule won’t work without trained kitchen staff. Make sure everyone knows the drill, including: How to follow cleaning procedures; when and where to clean (according to your cleaning checklist); and how to use protective equipment and handle chemicals safely.

Another idea is to use zoning. This means dividing the kitchen into clearly defined areas based on their function − think food prep, cooking, dishwashing, dry storage, cold storage. Each zone should have its own cleaning protocols, tools, and responsibilities. Zoning helps keep things organised and avoids overlap in tasks.

Conclusion: When Clean Just Isn’t Clean Enough

A spotless restaurant kitchen isn’t just about shiny surfaces. It’s about food safety, fire prevention, and staying compliant with health regulations. Daily cleaning routines go a long way, but some tasks − like greasy extraction ducts and serious grime build-up − need expert help. That’s why many restaurant owners rely on a regular deep cleaning service to maintain high standards of cleanliness and hygiene.

Our expert team at KDC Hygiene Ltd tackles the tough stuff with industrial-grade tools and a deep understanding of TR19 standards and FSA expectations. 

To keep your kitchen clean – and compliant – give us a bell for a free quote for commercial cleaning.  

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