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In a commercial kitchen, the presence of such tenacious stains on wall tiles and even floors are the one thing you can count on for this problem that can be solved easily we offer a cleaning machine and with their specific process.
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Although food residue and grease are inevitable byproducts of cooking, they must be removed according to expert standards. If not, there is a chance that germs and viruses may spread throughout the kitchen.
But how can the walls, tiles, and equipment in commercial kitchens be cleaned effectively? Here we examine the efficient cleaning of a commercial kitchen using scrubber dryers, pressure washers, steam cleaners, and industrial cleaning chemicals. WHICH HACCP DIRECTIVES APPLY TO CLEANING?
First and foremost, it's crucial to comprehend the HACCP principles. Hazard Analysis Critical Control Point, or HACCP, is a quality tool designed to develop preventive measures and lower hazards associated with food manufacturing.
Reduced risk of consumer disease or harm is the goal. These regulations apply to both the kitchen and related rooms, such as storage spaces and refrigerated facilities, and are intended to provide hygienically safe food.
Additionally, it alludes to the kitchen's appliances and equipment as well as its surfaces and walls.
The best course of action is to design a cleaning plan since various places and equipment have varying cleaning needs and timetables. So that everyone can understand what has to be done and when it was done, this needs to be placed someplace noticeable.
The four items below must be on the schedule: What needs cleaning, including equipment, surfaces, and floors?
whenever it needs cleaning, such as after usage, daily, or once per week. What cleaning supplies must be used, such as the cleaning solution and the recommended dosage Who will clean it up? (Known as the responsible worker).
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Each job must have a clear record and accompanying paperwork, as well as the signature of the accountable worker.
It's also critical to realize that cleaning and disinfection are two distinct processes: Cleaning is the process of removing debris, contaminants, unwanted substances, product remnants, microbes, and any leftover cleaning or disinfecting agent residue.
Disinfection is the term for the physical and chemical procedures required to eradicate bacteria without endangering human health or compromising the quality of the food being produced.
HOW TO CLEAN A KITCHEN SUFFICIENTLY: Effective commercial kitchen cleaning requires some expertise, the appropriate tools, and cleaning supplies.
Wall cleaning: The majority of kitchens have tiled or other protective surfaces covering their walls, making it simple to use a high-pressure cleaner to clean them. High pressure combined with a foam nozzle or cup foam lance is the appropriate remedy.
This method produces foam with a high-pressure jet when the particular cleaning substance and air mix in the nozzle.
Working from bottom to top with a wide ejection width setting, the foam may be sprayed to the walls at a distance of around 1-2 meters.
Working in this manner allows you to see the areas where the cleaning product has been used.
The foam adheres to surfaces longer than a typical cleaning product, increasing its efficacy. To prevent extra foam from falling down and pooling on the floor, simply use as much foam as is necessary to clean the areas you wish to clean.
To get rid of most bacteria, it is important to switch between acidic and alkaline cleaning agents.
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Always rinse tile joints with water after using acidic cleansers to prevent the acid from penetrating the grout and harming it. WASHING THE TECHNIQUES: To successfully clean certain kitchen appliances, high-pressure cleaning must be used.
A high-pressure pistol may be used to clean equipment effectively without getting the machine operator wet.
The best choice when there are electrical issues is a very short lance (250mm) or a short spray unit with a power nozzle. With this attached, the high-pressure pistol may be controlled more effectively. Another method for cleaning kitchen equipment is using steam cleaners.
With this, steam leaves the system in very small droplets at 100 degrees at a pressure of 3–4 bar. The front panels of dishwashers and cookers, control knobs, grooved surfaces, and portions of the fridge or freezer are all suitable for steam cleaning.
Chemical options are also available for use on extremely dirty areas with industrial steam cleaners. Some include self-rinsing features that clean while also getting rid of dirt.
CLEANING THE FLOOR: The flooring of the commercial kitchen might be the most difficult to clean of all the sections that need to be.
In addition to the necessity to clean, maintaining safety while doing so is also important. Anti-slip flooring and displacement nubs to prevent water pooling are only two of the solutions used in modern commercial kitchens to decrease slippage.
A surface cleaner with a spinning nozzle bar is the ideal tool for cleaning floors. These are positioned at an angle to remove debris while applying high-pressure water.
The bristle rink then prevents water from spraying up onto fixtures and walls. Single disc or roller scrubbers, often known as scrubber dryers, may be used on floors. Single disc scrubbers need continual side-to-side movement, which makes them more laborious for the user.
Counter-rotating rollers on roller machines make them simpler to operate and less likely to harm the environment.
Due to its high contact pressure and capacity for a thorough cleaning, particularly in tight spaces and crevices, roller machines are very often used.
They move so quickly that dirt doesn't attach to them. Some small machines additionally have a suction feature that quickly dries and secures the floor by reabsorbing contaminated water.
ACCIDENT PREVENTION DURING CLEANING: Commercial kitchens and other workstations need tiles with an anti-slip grade of R9–13.
Wear safety shoes and stand on a sloping surface where oil has been applied to determine whether a surface has this.
The greater the R rating, the less likely it is that you will slide, and the greater the slope that may be used without endangering your safety.
Beyond all factors mentioned the main cause for easy cleaning is the quality of tiles surely high-quality tiles will be cleaned easily rather than typical tiles.
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