Why You Should Carry Out A Regular Deep Clean Of Your Takeaway Resturant

February 15, 2016 – by Tony Earnshaw

Even with stringent cleaning procedures in place, commercial kitchens need regular deep cleans in order to keep on top of health and safety standards. The Food Safety Acts of 1990 and 1995 detail the law in relation to hygiene, and if you want to keep trading it’s essential that you comply.

How often should you deep clean?

Deep kitchen cleaning in takeaway restaurants should be carried out at least annually, and some equipment such as extractor fans and filters must, by law, be cleaned every six months. This will ensure that all those hard to reach places and areas that have seen a slow build-up of grease can be comprehensively tackled.

What will a ‘deep clean’ involve?

A thorough deep clean will involve getting to places which may go unseen in general cleaning procedures, such as high up areas of walls, ceilings, behind and under equipment, inside various parts of equipment and within ventilation systems. Left unchecked and unclean, these are areas which are not only unhygienic but are also locations in which potentially fire hazardous build-up of deposits can occur. Additionally, not only will a deep clean ensure that you’re complying with legal requirements; it should also prolong the life of your equipment.

It’s advisable to use an expert commercial cleaning company to guarantee that this important job is carried out to a very high standard in your takeaway outlet. Professionals in deep kitchen cleaning will use specialist equipment and cleaning chemicals to systematically go through your kitchen from top to bottom. They will get into all the hard to reach places behind, under and within equipment, to ensure that your kitchen meets all the required health and safety standards. This can all be done at a time that is convenient to you, so it doesn’t even have to cause any interruption to your service.