Commercial Kitchen Cleaning Supplies

With the cleaning schedule, then buy to it. Work out what has to be cleaned daily, weekly and monthly, and which surface each job touches, and the product list falls out of that.

A bundle is a reasonable starting point if you would rather not build it from nothing. See cleaning kits and bundles and adjust once you know what gets used.

Cleaning removes soil and grease so a surface is physically clean. Sanitising reduces the microorganisms on an already clean surface. They are two steps, and sanitiser applied over grease does neither job.

That is why kitchens hold both a detergent and a sanitiser rather than one combined product for food contact surfaces.

A dedicated oven and grill degreaser, which is far more aggressive than a general surface cleaner and is formulated for carbonised fat. General cleaner on a grill plate is wasted effort.

Those products need the right protective equipment and ventilation. Rubber gloves are not optional with a strong degreaser, and the product label states what else is required.

In their original labelled containers, away from food, and separately from food-contact items. Decanting cleaning chemicals into unlabelled bottles is both a safety risk and an audit finding.

Keep the safety data sheets where staff can reach them. That is a requirement rather than a nicety, and it is the first thing an inspector asks for.

Mop heads, cloths and scouring pads, in that order. They are cheap and they are the items that quietly disappear, after which staff use a tea towel to do a mop's job.

Build mops and brushes, tea towels and cloths and squeegees and scrapers into the standing order rather than buying them when they run out.

It is the simplest way to stop a washroom mop being used in the kitchen, and most audited kitchens use it. Colour-coding buckets, cloths and mop heads by area removes the judgement call.

The washroom products should be separate too, not a stronger dose of the kitchen cleaner. See washroom and toilet cleaner.

They are dosed automatically into the machine rather than applied by hand, and the detergent and rinse aid are matched to the machine and the local water hardness. Using a hand dishwashing liquid in a machine will foam and can damage it.

Get the dosing set up with the machine. See dishwashing chemicals and the commercial dishwashers they go into.

Different surfaces and different soils, so different products. Beer lines, glassware and bar tops are their own set, and bar cleaning supplies covers them.

Front of house also needs its own cloths and sanitiser kept at the section rather than carried from the kitchen, which is how cross-contamination between areas happens.

Concentrates, where the kitchen has the dispensing set up for them, and bulk sizes on the lines you use constantly. Industrial kitchen cleaning supplies in concentrate cost substantially less per use than ready-to-use bottles.

The catch is dilution discipline. Industrial kitchen cleaning products dosed by eye are either ineffective or wasteful, so a concentrate only saves money where there is a dosing system or a marked bottle for it.

Paper, gloves and bin liners, because they are the items that stop a kitchen when they run out. Professional kitchen cleaning products get the attention; the consumables around them are what actually halt a shift.

See paper towel and dispensers, mop buckets and wringers and the commercial kitchen rubbish bins range.