The Importance Of Commercial Kitchen Deep Cleaning
After the rush of the summer holiday season and potentially an influx of temporary staff, most commercial kitchens will benefit from a deep clean in order to help restore them to peak condition. In the busy food-service industry, the kitchen is the bustling heart of many businesses and alongside offering great food and an excellent dining experience, ensuring these spaces remain clean and hygienic is important to long term success.
What is more, the cost of living crisis has resulted in a surge in 'staycations', with domestic tourism expenditure projected to reach £29.5 billion this year, surpassing 2019 levels by 104%. This trend presents an opportunity for restaurants and hospitality businesses to impress and secure return visits.
Reducing Fire Hazards
Back of house areas like the kitchen and equipment including ductwork and extraction systems can accumulate grease and other debris which pose a fire risk if not regularly cleaned. According to government statistics, there were 2,764 fires in hospitality premises during the 2020/21 financial year alone in England. Effective commercial kitchen cleaning to remove accumulated grease, oil and dirt is essential in order to help reduce the risk of potential fires - and ensure businesses are compliant with TR19 standards, which can in turn lead to lower insurance premiums.
What’s more, effective commercial kitchen cleaning can lead to increased efficiency and help to prolong the life of equipment. By removing grease and dirt build-up, the strain on appliances is reduced which can lessen maintenance and running costs.
According to the Office for National Statistics (ONS) the level of vacancies in UK hospitality is still 48% higher than pre-pandemic levels with 132,000 available roles. Such a shortage could risk blind-spots developing when it comes to regular cleaning and hygiene best practice, making a regular deep clean all the more important.
Going Beyond The Legal Minimum
While adhering to stringent hygiene standards is a legal requirement or all commercial kitchens - regardless of their size - it is reliant upon the diligence of those who work and manage these spaces to keep on top of their cleaning regime. Local authorities, the food standards agency, trading standards and environmental health officers all have a responsibility to help protect the public and ensure that premises with an operating kitchen comply with food safety guidelines, but ultimately it is the hard work and high standards those on the frontline of the food service industry i.e. short-order cooks and waiting staff to maintain good hygiene standards.
Whilst standard cleaning routines are undoubtedly essential in helping to maintain basic hygiene, daily cleaning procedures will generally not tackle hard-to-clean areas such as high level extraction systems and the space behind equipment where stubborn oil, fat and grease can build-up. These areas can become a breeding ground for bacteria, and require necessary solutions and equipment to efficiently sanitise and deep clean the challenging-to-reach spots.
A clean and sanitised kitchen helps to safeguard public health as well as enhancing overall efficiency and customer satisfaction. Furthermore, neglecting proper cleaning procedures can lead to pest infestations, posing additional risks from the spread of disease as well as damage to business reputation and loss of profits. Whether a business is lucky enough to be hanging onto some of the staff hired during the summer rush, or mopping up with a smaller crew as the holiday season draws to a close, an extra pair of hands to help return kitchens to a pristine condition can be invaluable. Implementing the services of professional deep cleaning specialists not only helps businesses maintain compliance with hygiene regulations, but also provides peace of mind in knowing that the establishment is providing the best possible environment for its customers.
