How to Clean Commercial Kitchen Equipment Properly

Commercial kitchen equipment gets dirty fast from daily use. Grease, food residue, spills, and heat can affect hygiene, safety, and equipment performance.

That is why knowing how to clean commercial kitchen equipment matters. The right cleaning process helps protect food contact surfaces, reduce cross-contamination risks, remove grease buildup, and keep your kitchen inspection-ready.

In this guide, we will cover the full cleaning process for various kitchen equipment, including ovens, fryers, grills, rangehoods, dishwashers, fridges, prep benches, floors, and drains. We will also provide a clear checklist for effective equipment cleaning. Lastly, you will know which mistakes in commercial kitchen equipment cleaning to avoid. Let’s start.

How to prepare Before Cleaning Commercial Kitchen Equipment

Turn Off, Cool Down, and Disconnect Equipment

Disconnect and turn off ovens, fryers, grills, cooktops, and other equipment before cleaning. Let hot surfaces cool first. This helps reduce burns, electrical risks, and other safety hazards.

Follow Manufacturer Instructions

Different equipment needs different cleaning methods. So, check the manufacturer's instructions before cleaning each to protect them and support better maintenance.

Follow Safety and Food Hygiene Rules

Wear the right PPE when using kitchen cleaning chemicals. Mark wet floors clearly to reduce slip hazards. Also, use separate cloths, brushes, and mops for different areas to prevent cross-contamination.

Keep Cleaning Records

Keep a clear cleaning checklist and records of which equipment will be cleaned and when. This will support food safety compliance, kitchen audits, and health inspections.

Use Food-Safe Cleaning Products

Use food-safe cleaning products in prep, cooking, and serving areas. Also, match the product to the surface and task. For example, use a degreaser for grease removal, a sanitiser for food contact surfaces, and suitable products for stainless steel cleaning. This helps remove buildup without putting food safety at risk.

How to Clean Commercial Kitchen Equipment Step by Step

1 Remove Food Debris

Start by scraping loose food, crumbs, and waste from the equipment. Wipe the surface with a clean cloth to remove visible residue.

2 Apply Degreaser

Apply a suitable food-safe degreaser to greasy areas. Focus on cooking surfaces, splash zones, grease trays, and other high-use parts. Let the product sit for the recommended time to break down grease buildup.

3 Scrub the Surface

Scrub the surface with the right brush, pad, or cloth. Pay close attention to corners, joints, handles, and areas where grease collects.

4 Rinse Properly

Rinse the surface with clean water to wash loosened grease, food residue, and cleaning product residue. Do not leave chemical residue on food contact surfaces.

5 Sanitise Food Contact Areas

After cleaning, disinfect food contact surfaces like prep benches, cutting areas, trays, sinks, etc. with a suitable food-safe sanitiser. Follow the correct contact time for the sanitiser to work properly.

6 Dry and Reassemble

Wipe the cleaned parts with a clean cloth or allow them to air dry where suitable. Reassemble removable parts only after they are fully clean and dry to prevent watermarks, odours, and contamination.

7 Check Hidden Areas

Check behind, under, and around the equipment. These hard-to-reach areas often collect grease, crumbs, dust, and spills. Cleaning hidden areas supports pest prevention, better hygiene, and a more inspection-ready kitchen.

How to Clean Different Types of Commercial Kitchen Equipment

How to Clean Commercial Ovens

1. Turn off the oven and let it cool.
2. Remove trays, racks, and loose food debris.
3. Apply a suitable oven cleaner or food-safe degreaser.
4. Let the product break down grease and burnt residue.
5. Scrub racks, trays, doors, and interior surfaces.
6. Rinse or wipe away chemical residue as required.
7. Dry all parts before placing them back.

How to Clean Commercial Deep Fryers

1. Turn off the fryer and let the oil cool.
2. Drain the oil safely into a suitable container.
3. Remove baskets, trays, and loose crumbs.
4. Apply degreaser to greasy parts.
5. Scrub the fryer well, including corners and drain areas.
6. Rinse and dry all surfaces properly.
7. Clean the oil spills around the fryer.

How to Clean Commercial Grills and Griddles

1. Scrape off food debris while the surface is slightly warm.
2. Apply a suitable grill cleaner or degreaser.
3. Scrub the cooking surface with the right pad or brush.
4. Clean edges, splashbacks, and grease channels.
5. Empty and wash the grease trays.
6. Wipe the surface clean and dry it properly.
7. Season the surface if the equipment requires it.

How to Clean Commercial Cooktops and Stovetops

1. Turn off the unit and allow it to cool.
2. Remove loose parts, grates, and burner caps.
3. Soak removable parts if the grease is heavy.
4. Wipe away food residue and spills.
5. Degrease and scrub the surface carefully.
6. Clean around knobs, edges, and burner areas.
7. Dry and reassemble all parts correctly.

How to Clean Commercial Rangehoods and Filters

1. Turn off the system before cleaning.
2. Remove baffle filters carefully.
3. Soak filters in hot water with a suitable degreaser.
4. Scrub and rinse filters until grease is removed.
5. Wipe the hood surface, edges, and grease channels.
6. Dry filters fully before reinstalling them.

How to Clean Commercial Dishwashers

1. Turn off the dishwasher.
2. Remove food scraps from the base and filter.
3. Clean spray arms, racks, seals, and door edges.
4. Wipe internal surfaces with a suitable cleaner.
5. Check nozzles for blockages.
6. Run an empty cleaning cycle.
7. Leave the door open for a while to reduce odour.

Commercial Refrigerators, Fridges, and Freezers

1. Move food to a safe, chilled area.
2. Remove expired, damaged, or uncovered items.
3. Take out shelves, trays, and removable parts.
4. Wash surfaces with food-safe cleaning products.
5. Sanitise touch points, handles, and shelves.
6. Dry all surfaces
7. Check seals, vents, and temperature settings.

How to Clean Commercial Prep Equipment

1. Remove food scraps and loose residue.
2. Dismantle removable parts were safe.
3. Wash surfaces with a suitable cleaner.
4. Scrub joints, blades, handles, and edges carefully.
5. Rinse away detergent or chemical residue.
6. Sanitise all food contact surfaces.
7. Dry before reuse or storage.

How to Clean Smallwares and Utensils

1. Scrape off food residue first.
2. Wash with hot water and detergent.
3. Scrub handles, edges, and grooves.
4. Rinse with clean water.
5. Sanitise where required.
6. Air dry on clean racks.
7. Store in a clean, dry area.

How to Clean Holding Cabinets, Bain-Maries, and Warming Equipment

1. Turn off the unit and let it cool.
2. Remove trays, pans, and inserts.
3. Empty water reservoirs where needed.
4. Wash removable parts separately.
5. Wipe internal and external surfaces.
6. Sanitise food contact areas.
7. Dry fully before turning the unit back on.

How to Clean Stainless Steel Kitchen Equipment

1. Wipe away loose food, dust, and grease.
2. Use a mild cleaner or stainless steel-safe product.
3. Clean with a soft cloth or non-scratch pad.
4. Wipe in the direction of the grain.
5. Rinse or wipe away product residue.
6. Dry with a clean cloth to prevent water marks.
7. Polish lightly for a clean, professional finish.

How Often Should Commercial Kitchen Equipment Be Cleaned?

Daily Cleaning Checklist

1. Food contact surfaces
2. Prep benches and cutting areas
3. Sinks, taps, and handles
4. Grills, cooktops, and stovetops
5. Smallwares and utensils
6. Grease trays and crumb trays
7. Kitchen floors and visible spills
8. High-touch surfaces
9. Waste bins and food waste areas

Weekly Cleaning Checklist

1. Commercial ovens
2. Deep fryers
3. Grills and griddles
4. Rangehood filters
5. Fridge shelves, seals, and handles
6. Walls, splashbacks, and hard surfaces
7. Behind and under movable equipment
8. Floor drains
9. Shelving and storage racks

Monthly Deep Cleaning Checklist

1. Exhaust hoods
2. Duct-accessible areas
3. Grease traps
4. Heavy grease buildup areas
5. Hard-to-reach equipment spaces

Professional Deep Cleaning

1. Before health inspections or kitchen audits
2. After heavy grease buildup
3. After pest, odour, or hygiene issues
4. Kitchen hood cleaning
5. Grease trap cleaning
6. Behind and under fixed equipment

Common Mistakes to Avoid When Cleaning Commercial Kitchen Equipment

⚠️ Using the Wrong Cleaning Chemicals

The wrong chemical can damage surfaces and create food safety risks. Use food-grade cleaning products that match the surface, task, and hygiene requirements.

⚠️ Ignoring Hidden Grease Buildup

Hidden grease can cause odour, pest issues, poor hygiene, and fire risk.
Check corners, grease trays, splash zones, rangehoods, and filters regularly.

⚠️ Not Cleaning Behind or Under Equipment

Food waste and grease behind equipment can attract pests and affect hygiene. So, clean behind and under ovens, fryers, fridges, benches, and storage racks on schedule.

⚠️ Ignoring Gaskets, Handles, Hinges, and Seals

These high-touch areas can hold grease, moisture, bacteria, and trapped food residue. Wipe them daily and check seals for damage, mould, or buildup.

⚠️ Forgetting Floors, Drains, and Filters

Greasy floors, blocked drains, and dirty filters can quickly create odours, slip hazards, and hygiene risks. So, clean floors, drains, and filter schedule as well.

⚠️ Not Rinsing or Drying Surfaces Properly

Leftover chemicals and moisture can create contamination risks. So, rinse and dry equipment before reuse.

⚠️ Cleaning Without a Proper Schedule

Without a clear schedule, important cleaning tasks can be missed. Use a cleaning checklist with clear tasks, staff responsibility, and cleaning records.

Need comprehensive cleaning of your commercial kitchen and equipment without any mistakes or hazards? You can choose our Kitchen cleaning service to maintain the highest food safety and compliance.

Need Commercial Kitchen Cleaning in Adelaide?

Knowing how to clean commercial kitchen equipment protects staff, customers, equipment, and food safety standards. But grease, hidden buildup, exhaust areas, floors, drains, and hard-to-reach equipment can be difficult to manage with daily staff cleaning alone.

JC Commercial provides professional commercial kitchen cleaning in Adelaide for all types of food businesses. Every visit follows HACCP and Australian food safety standard-aligned cleaning. Thus, we keep your commercial kitchen hygienic, grease-free, and ready for daily service or inspections.

Contact JC Commercial today to book a commercial kitchen cleaning service or request a tailored cleaning schedule for your food business.

FAQs

What cleaning tools work best for a commercial kitchen?

Microfiber cloths, non-scratch scrub pads, food-safe brushes, mop systems, spray bottles, buckets, wet floor signs, and approved cleaning chemicals work best.

Can commercial kitchen equipment be cleaned with bleach?

Bleach may be used in some areas, but only when it is suitable, correctly diluted, and safe for the surface. Always follow food safety and manufacturer instructions.

How do you remove heavy grease from commercial kitchen equipment?

Use a heat-assisted degreasing method for heavy grease. Warm the surface, apply a food-safe alkaline or foaming degreaser, allow dwell time, scrub with a non-scratch pad, then rinse, sanitise, and dry before reuse.

When should you hire a professional commercial kitchen cleaning company?

You should hire a professional team to deal with heavy grease buildup, exhaust areas, grease traps, hard-to-reach spaces, deep cleaning, or inspection preparation.

Does JC Commercial offer commercial kitchen cleaning in Adelaide?

Yes. JC Commercial provides commercial kitchen cleaning in Adelaide for restaurants, cafés, pubs, hotels, aged care kitchens, schools, and food service facilities.