Effective Restaurant Cleaning

Degrease From Ceiling To Floor

Texas Restaurant Equipment - Keeping Your Restaurant Clean

As a restaurant owner we know you have plently of pet peeves that aggrivate right. Keeping the restaurant clean is perhaps the most important.  It's one of the biggest challenges in the business, and Texas Restaurant Equipment is all about you achieving effective restaurant cleaning on all that beautiful commercial restaurant equipment, furnishings,  and flooring. Keeping a restaurant clean is a never-ending battle, but if you do it right, use the right products for your location, you'll keep your establishment sparkling, your floors accident free, and your customers impressed. Not to mention happy staff who prepare all those wonderful meals.

Cleanup is constant in any facility, restaurant, institution, and commercial kitchen. One of the most difficult to keep clean is the kitchen and food prep areas. Walls, floors, equipment, fryers, lighting, and doors all generate a never-ending cleanup challenge, as cooking oils and byproducts land on the kitchen floor and are tracked into the dining room and other areas of the restaurant. You always want wonderful food smells like apple pies baking or BBQ ribs to enhance the ambiance of any restaurant, cafe, bar, and location.

Keeping beautiful from the front of the house to the heart of the house is only achieved with work. The staff, management, cleaning products, and types of systems used all play a valuable part in that process; and Texas Restaurant Equipment is here to help you achieve your goals of keeping your facility clean and beautiful.

Effective Restaurant Cleaning:

Use Degreasers - All Foodservice and commercial institutions realize standard cleaners can't cut through tough restaurant grease and get to the surface below too. Dedicated degreasers are created specifically to break up grease. They work because they surround the individual molecules and allow the grease to be easily removed. While many restaurants use degreasers, always remember to read the manufacturer's instructions before using any commercial degreaser, and take all proper safety precautions. Make sure the degreaser you select to use is correct and will not damage your current flooring; and be sure you or your staff wears eye protection if required. This protection is great for splashing droplets, and using gloves to protect your hands insures no allergic reactions or damage from caustic oven chemicals. Be sure that proper disposal of leftover degreaser liquids are safely stored if necessary. While many commercial degreasers have complicated disposal directions, many on the market today are green certified and can, with correct dilution, be poured down the drain for disposal. Just make sure to confirm with your Kitchen managers what is needed with any given chemical you are using.

Take The Time - Time is money and restaurant grease removal is usually a matter of patience as well as technique. What is the proper time to take? Each kitchen and restaurant is different, but when small particles of grease exist in the air around fryers and other equipment; it does translate out into the entire restaurant. If not cleaned they will accumulate on floors and other equipment gradually over time. A buildup of this type is a violation of code, and can't be cleaned by simply pouring degreaser on it and mopping up the results. These chemicals take time to work through the built-up layers and release them from the floor surface. Of course that assumes you don't allow it to happen all the time. Clean once, and then clean the clean is a great motto.  Use of the correct degreaser solution, means a complete spray on a heavy layer of it on the floor and allow it to sit for at least 10 minutes. Removal of more of the grease buildup will take place and the end result is better floor traction for staff shoes.

Proper Removal - Proper removal of regular grease grit and grime buildup with a degreaser will loose the grease from your floors, walls, equipment and doors, your goal should be to remove it completely without spreading it around and redepositing it to build up all over again. Mops and squeegees may remove some of the slippery film, but what they leave behind simply sticks to the floor even more stubbornly than before. Dispense and vacuum systems are specially designed for removing heavy grease from restaurant floors. Its construction is trans fat and grease resistant, the vacuum wands usually have a brush for loosening up soil from grout and other stubborn areas, and the vacuum itself cuts floor cleaning time significantly. Safer floors with better traction by throwing away your old mops and buckets and picking up a specialized vacuum removal system is optimal where possible. In most kitchens, more than hot water is needed to clean unless deep cleans are done daily.

The next question; with so many degreaser options in the market, how do you know which one is right for your kitchen? Here are some food-for-thought—considerations for degreaser compatibility issues in a commercial foodservice operation, including time to take effect as well as impact to employee and food safety.

Benefits Of Quality Products & Equipment In Cleaning:

  • No hassle products that take worry out of your biggest baked-on grease challenges.
  • Products formulated to penetrate under grease and lift it up from food cooking surfaces, unlike traditional degreasers that eat away at grease from the top down.
  • Requires no safety gloves or goggles
  • Foaming for vertical cling
  • Biodegradable formulas
  • Safe for use on aluminum—ovens, grills, stove hoods and vents
  • Available in both RTU and concentrate forms

Often the biggest mistakes restaurant owners make is not scheduling nightly cleaning. Infrequent cleaning means contaminants stay around, lead to slips and falls, and are a time consuming clean up method when they do happen. Clean clean and more clean has never been so important. Remember that customers will be turned off with a greasy grimey place to eat. In fact, a Harris Poll revealed that a whopping 68 percent of those surveyed wouldn't go back to a restaurant if its floors were dirty. What a reality to realize. Remember to always focus on removing the unwanted: Use soil-removal technology, which has been proven to be more effective at reducing bacteria and is usually more effective. You'll always be able to count on having fresh solution and clean rinse water.

The National Floor Safety Institute says some 55 percent of accidents in which someone slips and falls are caused by the floor surface itself. This leads to potential injuries, possible lawsuits, and a bad reputation for your business. Get rid of the grease on all surfaces. Don't settle for ineffective cleaning. Make the investments you need in proper chemicals, equipment, and safety items to properly keep your facility as clean as it can be.

In addition to the kitchen, the restrooms are another challenging area of cleanliness. Extreme soil removal here is required daily. Employees don't have to touch contaminated surfaces to clean effectively. With proper cleaning equipment and gloves for all occasions; eliminating contaminates and leaving floors spotless, it saves costs when it comes to labor, equipment, and chemicals.

Looking for Used Restaurant Equipment?

Call us here at Texas Restaurant Equipment, together we can find options to secure your business for the future…  Dallas: 972-642-0513  &  972-579-4612 (Irving) and Houston: 713-690-1231

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