Eleven focus areas for a clean and sanitary kitchen.

Select a number to see the best products for each area.

Professional Foodservice Kitchen Cleaning
Back-of-House Cleaning Oven
Professional Kitchen Cleaning Fryer Professional Cleaning Stainless Steel Table Professional Cleaning Kitchen Freezers and Refrigerator Professional Cleaning Back-of-House Freezer Foodservice Cleaning Cutting Board Professional Foodservice Cleaning Cutting Boards Professional Cleaning Foodservice Storage Foodservice Cleaning Solution Dispenser Professional Kitchen Cleaning Sink Foodservice Cleaning 3-Compartment Sink
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1. Ovens

It's recommended to clean ovens weekly. Make sure the oven has cooled completely before attempting to clean.

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2.Degreasing

Range hoods, fryers, ovens, walls and other tough greasy surfaces need a heavy duty degreaser to clean. These areas should be cleaned as needed. Trash and grease dumpsters should be cleaned weekly.

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3.Floors

Kitchen floors can be soiled by grease. Choose a floor care product that cuts tough grease and grime.

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4.Coolers

Clean kitchen coolers monthly or as often as needed.

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5.Freezers

Clean your walk-in or upright freezers monthly.

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6.Cutting Boards

It's important to clean cutting boards frequently. At minimum, every 4 hours. Cutting boards need to be cleaned before use, before changing from one food type to another and after food handling is complete.

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7.Hard Surface Cleaners

In a commercial kitchen, countertops are at the heart of the action. Protect against food cross contamination with regular disinfection and maintenance.

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8.Disinfecting & Sanitizing

Prevent foodborne illnesses and kill germs that cause food poisoning by disinfecting and sanitizing surfaces in your kitchen regularly.

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9.Deliming

Areas that need general deliming are sinks, around spigots and faucets. You should delime these areas as needed at closing time.

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10.Dish/Pot/Pans

A main ingredient to a spotless kitchen is the right dish cleaning product. Get your dishes virtually spotless and remove stubborn grease by using a dependable product you can trust.

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11.Sinks

Clean & sanitize sinks between use and throughout the day.

  • Laundry

    Clean

    Wash hands and surfaces often as well as all fruits and veggies.

  • Laundry

    Separate

    Use separate cutting boards, plates, and utensils for raw produce and for raw meat, poultry, seafood, and eggs.

  • Laundry

    Cook

    Cook to the right temperature.

  • Laundry

    Chill

    Refrigerate promptly. Illness-causing bacteria can grow in many foods within two hours unless you refrigerate them.