Restaurant cleaning is a set of everything, from leaving bacteria free to degreasing any type of kitchen, fryer, or industrial hood. Contact with food makes hygiene essential. A professional restaurant kitchen cleaning involves the disinfection of any space and material that is used. And, it is not only the soap that guarantees the sanitation of our industrial kitchen equipment.

How to Keep Restaurant Kitchen Clean and Decontaminated?

Keeping a surface clean is easy, but does clean mean sanitized?  It is suggested to always use recommended products for cleaning and disinfection, be constant in the hygiene of your kitchen.

Disinfection Protocol in Restaurant Cleaning

By eliminating microorganisms present in the kitchen, they can adhere to any surface. The relentless cleaning of every inch of our premises is the most important thing so that walls, floors, and industrial equipment are decontaminated. Normally, all manufacturers of professional cleaning products make their products 2 in 1. That is, with the same product you clean and disinfect. The most important thing is to rinse with plenty of water after using this type of cleaner.

Tips For Cleaning And Disinfecting Your Restaurant Kitchen

  • Not all surfaces are the same, therefore they are not cleaned in the same way and the same products are not used.
  • The type of dirt is not similar either, you can remove the accumulated fat from the extractor hood and it will not be the same as cleaning the fryer.
  • You have to be constant. We always repeat this, the more assiduously you clean, the less it will cost you to remove the dirt and it will take less time.

How to Clean an Iron or Fry-Top?

Many people think that cleaning an industrial iron is difficult. However, we are going to teach you how to make this task easy.

To avoid the deterioration of the industrial iron and that its appearance is the best, we must clean the iron after use, every day. There are two ways to clean a Fry-Top:

  1. ICE
    Yes, you are reading well! Ice is a faithful friend of your iron. It turns out that the ice produces a thermal shock on the surface of the plate and this causes most of the dirt to come off. We can use this technique if the thickness of the plate is sufficient to withstand the change in temperature if we cannot crack it.

What do we need to clean our professional iron with this method?

  • Ice
  • Scraper for industrial iron
  • Scourer, other than metal
  • Cotton rag
  • Kitchen paper
  • Ice cubes to clean the iron

What Steps Should You Follow To Clean Your Industrial Iron?

  • Prepare a container with ice, the amount of ice will be based on the size of the iron.
  • With the iron still hot, dump the ice.
  • Help yourself with the special scraper and remove all the grease and dirt from the surface.
  • Rinse with plenty of water.
  • Pass the cotton cloth over the entire surface until it is completely clean.
  • Clean the sides and front of the iron with the scourer. Beware of burning yourself, it may still be hot.
  • Rinse and with kitchen paper, go over it all.
  • A napkin soaked in oil will prevent oxidation.

AND READY! This is how we clean an industrial iron with a super ecological and natural method. 


Although this option is not as green as the previous one, it is very effective in the case that we have a very dirty iron or with remains difficult to eradicate.

What do we have to prepare to clean an industrial plate with this second method?

  • Special gloves
  • Scraper for industrial iron
  • Scourer, other than metal
  • Cotton rag
  • Kitchen paper
  • Special degreaser for industrial kitchens
  • Special racket for industrial iron

 How do we clean a Fry-Top with a degreaser?

  • With the iron cold, use the scraper to remove all the remains of food that are embedded in the surface of the iron.
  • Apply the degreaser, always use the amount recommended by the manufacturer, and let it work.
  • Without opening the cap of the outlet valve, rinse the iron with plenty of warm water. A temperature of 55-60C is fine.
  • Now open the cap and let the dirty water out.
  • Rinse with clean water, this time with the valve open.
  • With the help of a scouring pad, rub the remains that remain and rinse again.
  • Don’t forget about the front and side.
  • Pass the cloth to the entire iron and with the kitchen paper, dry and go over the trims.
  • A napkin soaked in olive oil will prevent its oxidation.

IT IS DONE! A clean iron ready for a new service.

TIP: Take special care when handling chemical and / or corrosive products, always wear gloves, goggles, and a protective mask for toxic vapors.