While a semi-commercial kitchen creates a warm and inviting place for your congregation to whip up a tea round for 10, or feed the homeless at Christmas, keeping it clean is essential…
In any semi-commercial kitchen, it’s easy for grease and dirt to build up naturally over time, covering surfaces and cooking equipment. But the methods you might use to clean your domestic kitchen at home might not maintain the highest level of hygiene in your church. So, whether you’re running a bustling church café or your Cubs are using the space to make cupcakes on a Friday evening, cleanliness is key to keeping everyone safe and well.
Cleaning hotspots
One excellent way to prevent food and bacteria build up is by cleaning all surfaces after use – and with Steelpan’s made-to-measure hygienic stainless steel worktops; seamless welded in sinks and drainers; folded rear wall abutment upstands; all complimented with our powder-coated easy clean steel cabinets, you can feel confident they won’t harbour germs and insects won’t take up home. Impervious to water, these innovative worktops can dramatically reduce health and safety concerns in your church. Designed to be easy to clean, you can keep your kitchen germ-free every day, particularly areas that are frequently touched. However, while this is a great start in keeping your kitchen safe, we suggest the following guidelines for other hot spots:
Floors
To prevent mite infestation, floors should be wrapped in a cove (a vinyl sheet that covers the joint between the floor and wall). This seals cracks that often appear in domestic kitchens, keeping your semi-commercial floors hygienic and easy to clean. And although floors don’t come into contact with food, improper cleaning can result in bacteria growth and fallen food build up. The answer? A good old sweep at the end of every day and a strong commercial cleaning solution with a fresh, clean mop.
Ceilings
Nobody wants a build-up of dust in their new kitchen, so by boxing in your ceiling with easy-to-clean light fittings, you will stop it settling in places that are hard to reach.
Walls
From UPVC cladding to white cleanable paint, there are several ways to keep your walls clean and germ-free, but we advise cladding all areas that food splashes on.
Ovens
To improve cooking times and increase energy efficiency, it’s a good idea to clean any spills and loose debris as they happen, eliminating build up. And in busy kitchens, we would advise giving your oven a thorough clean at least once a week.g
Extract hoods
As most of us will probably admit, the extract hood in your home has probably only be cleaned a handful of times. But in a semi-commercial kitchen used to feed over 50 people or day, a regular wipe down might not be sufficient. Instead, conduct a deep clean once every three months or so – depending on use – to improve your kitchen’s ventilation and remove grease.
Sinks
Always clean these between use to prevent cross-contamination – and for those frequently used, ensure they are cleaned properly every day. For added peace of mind, install Steelplan’s welded-in bowls to prevent build-up of crumbs, water and germs in the cracks that are often found in domestic sinks.
Equipment
As with your kitchen at home, all utensils, pots, pans and other frequently used items should be cleaned after every use before tough grease or stains can build up. Either in the dishwasher or in your nice, clean sink!
And don’t forget to wipe down high shelves, fridge and fridge seals and underneath large appliances, such as cookers and freezers, on a regular basis for that extra layer of hygiene.
At Steelplan Kitchens we are focused on creating a hygienic, safe and friendly space for your congregation – one that is long-lasting and durable. Call us on 0844 809 9186 to get your new project underway
