How to Clean a Commercial Kitchen


A spotless commercial kitchen is extremely important, for health & safety reasons. With regular maintenance, commercial cleaning does not have to be a particularly difficult or time-consuming task. The best approach to cleaning a commercial kitchen is to divide the job into a series of smaller tasks. Following are instructions on how to professionally clean hard surfaces, most non-carpet flooring, and trash cans.

What you will need:
  • mop bucket
  • broom and dustpan
  • mop
  • paper towels or clean, lint-free towels/microfiber cloths
  • non-abrasive scrubbing pad
  • non-food contact brush or scouring pad
  • a multi-purpose cleaner, such as Mr. Clean Professional Disinfecting Multi-Purpose Cleaner
  • a floor cleaner, such as Mr. Clean Professional Disinfecting Floor Cleaner
  • disposable gloves (if sensitivity to cleaning solutions is a concern)

Cleaning Hard Surfaces

  • Set any storage items off to the side.
  • Remove any loose debris from the surface, and discard it into a trash can.
  • Holding the bottle about 8-12 inches away from the surface to avoid over-spray, spray Mr. Clean Professional Disinfecting Multi-Purpose Cleaner onto the area to be cleaned.
      Tips:
    • If customers are nearby, spray in a direction that is away from customers, or spray directly onto a clean towel or paper towel.
    • Clean a small area at a time so the cleaner does not streak. If streaking occurs, use less product and/or allow to air dry. (Dry buffing is not required).
    • To properly disinfect, allow the surface to remain wet for 10 minutes.
  • When the surface is dry, replace any items generally stored on the surface.
  • If used, remove and discard disposable gloves.
  • Wash your hands before returning to work.

  • Cleaning Non-Carpet Flooring


    Following is a clean-and-disinfect procedure:
    Dust and Mop
    • Sweep the floor first.
    • Mop the floor with a hot soapy-water solution. For example, use 1 ounce of Mr. Clean Professional No-Rinse Floor Cleaner per gallon of water.
    • Mop the floor a second time with a fresh bucket of plain hot water to clean up any excess soap.

    Disinfect
    • For others' safety, put out a wet floor sign in the area to be mopped.
    • Fill a 4-gallon mop bucket to the fill line with warm water.
    • For water hardness up to 250 ppm, add 2 ounces of Mr. Clean Professional Disinfecting Floor Cleaner per gallon of water; for water hardness up to 400 ppm, add 3 ounces of Mr. Clean Professional Disinfecting Floor Cleaner per gallon of water. (Note: Change the mop bucket solution when it becomes dirty and after every use.)
    • Place the mop in the solution and wet thoroughly.
    • Lightly twist the mop in the wringer, leaving enough solution in the mop to thoroughly wet the floor. (Note: The surface must remain wet for 10 minutes in order to disinfect.)
    • Starting at the farthest point from the door, mop a 10 ft. by 10 ft. area.
    • Move to the next 10 ft. by 10 ft. area, working towards the doorway and repeat Steps 4 through 7.
    • To disinfect heavily soiled surfaces, repeat Steps 4 through 7. Allow surface to air dry.
    • Remove wet floor sign only when the surface is thoroughly dry.

    Cleaning Trash Cans


    • Remove each trash bag from each trash can.
    • Making sure no trash-bag liquid drips onto the floor, dispose of the trash bags properly.
    • Using Mr. Clean Professional Disinfecting Cleaner, scrub the trash containers inside and out with a non-food contact brush or scouring pad.
    • Rinse with water.
    • Empty the dirty water into the mop sink.
    • Allow the trash containers to air-dry.
    • Place new trash bags in the containers.
    • Place containers back into their proper locations.