Commercial kitchen cleaning

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Large or small kitchens catered for

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Specilist Service Just For Commercial Kitchen Cleaning

Nothing is too dirty for us!

Mr Bit commercial kitchen cleaning services can provide your business with a wide range of professional cleaning services that will ensure you maintain a high level of kitchen hygiene, helping your compliance with the relevant legislation’s.

Thoroughness, hard graft and dedication. That’s what you can expect from us. We strive to deliver the wow factor, to see you beaming after we leave. We take pride in our work and work to a philosophy of doing it once and doing it right. Our prices are fair and reasonable and our work is backed by our money back guarantee so you’ll choose us time and time again.

Kitchen Extract Canopy and Filter Maintenance

Deciding upon when kitchen extract canopy and grease filter maintenance should take place and how often, is mostly subjective.  Ultimately, the responsibility for these decisions rest with the manager of the facility. To help make the best decisions about when to clean, here is some guidance:

  1. Does it look Dirty?  The simplest guide to follow is that if a surface or component looks dirty, then it needs cleaning.
  2. Regular inspections must take place of all surfaces but especially non-visible ones. What is out of sight is often out of mind and is therefore neglected. Inspections of this nature should be included in the maintenance schedule for any kitchen installation.
  3. Define the type of establishment and food cooked. The type of establishment, the types of food they cook, the way they cook them and the intensity with which they produce their product is a little bit subjective. However, it is necessary to do this in order to give at least some guidance upon how maintenance should be carried out and the following table is designed for this purpose but it must be utilised with awareness of other considerations such as proximity to other buildings and domestic property. The cleaning cycle for a canopy and its components will depend not only upon the regularity and duration of cooking below but also upon the type of cooking and the ingredients used.

The following tables give an indication as to how often certain types of installation should be cleaned in a commercial kitchen.

Grease filters and grease collection drawers should be designed, sized and constructed to be robust enough to withstand regular washing in a commercial dishwasher as this is the most thorough and labour-efficient method of cleaning them yourselves. When re-installing filters, always make sure that they are the right way around i.e. with any framework drain holes at the front, lowest edge.

When handling any components of a canopy, it is imperative that operatives wear proper, gripping, cut-resistant work-gloves for protection against metal edges, as well as the detergents and cleaning agents used. No matter how well finished a filter panel may be, it is easy to cut soft water-soaked skin during the cleaning process. Grease filters by their very nature will have a coating of grease and therefore will be slippery and difficult to handle. Suitable gloves can be obtained easily through most suppliers of personal protective equipment. Access to filters for removal & replacement will often mean reaching above head height and as such, suitable access equipment and or safe working procedures may be required.

It is strongly recommended that an in-house, site specific risk assessment of these hazards should be carried out. Canopies and their components must be designed to be easy to clean. Providing that cleaning intervals are not left too long, washing with soap or mild detergent and warm water, followed by a clear water rinse is usually quite adequate for our equipment. When too long a period is left between cleans, grease will become baked-on and require special attention. An enhanced aesthetic appearance will be achieved if the cleaned surface is finally wiped dry.

No grease filtration is 100% efficient and therefore there will always be a certain amount of grease carried through the filters and deposited on the internal surfaces of the filter housings, plenums and ductwork. Once again, the amount of grease carried through any filtration system will depend very much on the type of cooking and ingredients used. If left unattended, this layer of grease on the non-visible surfaces of the canopy creates both hygiene and fire risks. For these reasons it is necessary to have a deep clean operation carried on a maximum of a six-monthly cycle and even as often as three-monthly in extreme situations.

Call us now for all of your commercial kitchen cleaning needs.

Commercial kitchen cleaning

Commercial kitchen cleaning

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