Steam Cleaning Is An Effective Eliminator Of Kitchen Grease And Bacteria

The operators of commercial-scale kitchens face a daily challenge in ensuring that

the food is prepared and stored as hygienically as possible and that staff are working in clean and safe conditions.

Usually it is advisable therefore for a large kitchen to be thoroughly deep cleaned at least once a year and perhaps more often depending on the frequency of use, the style of cooking and the nature of the ingredients being cooked.

If cooking involves frying in oil or grease such as traditional fish and chips, or some regional ethnic foods will mean that droplets of grease will be dissolved in the cooking steam and are then likely to be deposited on surfaces, even if not immediately visible.

Food Safety regulations govern commercial cooking and the working conditions of staff are regulated by the Health and Safety Executive.

In addition the nature of the establishment may require further care to be taken, for example in the kitchen of a hospital or residential home for the elderly, where occupants are likely to be more vulnerable and less able to resist any bacteria that can cause illnesses such as food poisoning.

When engaging a commercial kitchen cleaning service the kitchen manager or operator has a number of factors to consider based on these considerations.

It could be that it would be inappropriate to use chemical cleaners to which some people may be allergic. It is therefore worth finding out if the company has the equipment and the knowledge to be able to carry out commercial kitchen deep cleaning using pressurised steam cleaning equipment.

A virtue of steam is that it is environmentally friendly and also able to emulsify the baked-on grease and oil that adheres to surfaces such as ovens, canopies and splash-backs and to quickly dissolve and remove it from all surfaces.

Steam is also effective as a steriliser and remover of bacteria and has the advantage that it contains nothing other than vaporised water.

It is also necessary, however, to ensure that any high-pressure equipment delivering a jet of scalding steam poses no danger to the operator or anyone using the kitchen so a risk assessment must be carried out by the kitchen manager to identify any potential situations that require people's protection. HSE advice is that high pressure jets can force fluid through the skin and this can be dangerous and that all operators should use appropriate eye protection and if needed protective clothing.

Choosing a suitable commercial contractor will depend not only on costs but also on whether they can demonstrate that their own workers have proper instruction in the operation of the equipment, in ensuring the health and safety of anyone working with or around the equipment and that the company's cleaning operatives have been supplied with the proper protective clothing and goggles.

Copyright (c) 2012 Alison Withers

by: Alison Withers

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