Ice machine
Typically, a commercial ice machine should be thoroughly cleaned at least once every 3-6 months depending on the model and location. If improperly maintained, your machine could easily become home to dangerous bacteria. Poor upkeep can also lead to mineral buildup that can harm the machinery and lead to costly repair or replacement.
Grease trap
On average, a grease trap should be cleaned every 1-3 months depending on how often your kitchen uses fats, oils, or grease. If your grease trap is not properly maintained it can quickly lead to bad odors, clogged or slow drains. It can also create a fire hazard or pose health issues, so make sure you are on top of it.
Behind equipment
It is recommended that you clean under and behind all large equipment at least once every two to three months. Crumbs, trash and even tools can get lost behind prep tables or large, heavy pieces of equipment. If left unmaintained, old food and crumbs can become a health hazard by attracting pests and rodents.
Walls
The wall above and around the equipment in your kitchen should be cleaned daily. However, it is recommended that the walls behind equipment and tables be cleaned once a month, especially if your kitchen works with grease. Regular buildup can be a sanitation issue, but a buildup of grease can pose a fire hazard.
Drains
Floor drains should be thoroughly cleaned at least once a month or more depending on how much business your kitchen sees in a day. Without proper maintenance, the excess food, fats, and oil that build up can cause bad odor, pipe damage or sometimes even costly repair.
These are just some of the most often missed items when it comes to cleaning. And remember, while you might find these areas clean at a glance, it never hurts to take a closer look. Afterall, it is all the things you do not see that cause problems in the kitchen, so it does not hurt to put extra effort toward deep cleaning and less-frequently cleaned areas.
