How to Clean a Central Kitchen

Every kitchen shift leaves grease, fumes, and food scraps—especially in busy central kitchens. How should you clean them? CHINENG shares practical methods.

How to clean a central kitchen

1. Dust: wipe equipment with soap or mild detergent; adhesive marks with alcohol or organic solvent. Surface rust on stainless: 10% nitric acid, abrasive cleaner, or specialty rust removers.

2. Grease and lubricants: wipe with soft cloth, then neutral detergent, ammonia solution, or specialty cleaner. Rainbow film from overuse of detergent/oil: warm water with mild detergent.

3. Old grease: spray degreaser, cover with plastic wrap, warm with a hair dryer about 10 cm away for ~2 minutes, then wipe.

4. Floors and walls: wipe often; 75% alcohol dissolves grease and helps sanitize.

5. Burner heavy soil: remove burners/stands to a sink, brush thick soil, soak 15–20 minutes in 40–50°C water with oxygen bleach (~120 g) and a little degreaser (ventilate well), then wipe.

6. Sink odor: pour baking soda into the drain and rinse; for odor plus clog, follow with very hot water.

7. Ovens: clean exteriors daily, check wiring and chain/switch continuity, measure chamber temperature every 15 days, clean walls/fans, and service chains regularly.

8. Acid/bleach spills: rinse immediately with water, neutralize with ammonia or mild carbonate solution, then wash with mild detergent or warm water.

9. Design in pressurized floor-wash taps for impact cleaning of floors.

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