Frequency of Commercial and Industrial Kitchen Cleaning

Why wait until your oven is smoking and filling your kitchen with harmful odours before you would consider getting the ovens professionally cleaned?

Cleaning a commercial or industrial kitchen might not be at the top of your "favourite" to-do list, but we know it has to be done regularly to avoid hefty fines or even closure due to non-compliance with the Health and Safety Act of South Africa.

There are certain commercial kitchen guidelines when it comes to the frequency of when a commercial and industrial kitchens need to be cleaned, all depends on the cooking volume of the kitchen. It is also important to use food-safe chemicals when you clean your commercial or industrial kitchen. Using unsafe chemicals in the kitchen can contaminate the food and the food preparation area.

Ensuring a safe and clean kitchen in your restaurant will not only protect you from hefty fines, but it will protect your employees and your customers. ECS Deep Clean Industries only uses food-safe chemicals and these products are also available to buy directly from ECS Deep Clean Industries.

The best practice principals for each type of kitchen whether industrial or commercial is:

High Volume Kitchen (Trading more than 5 days a week for more than 8 hours per day)

  • Extraction System Service every 3 to 4 months
  • Canopy Wipe-down minimum x2 monthly
  • Filters wipe-down x2 per week
  • Fat Trap Clean Monthly
  • Fat Trap Basket emptied x2 weekly

Medium Volume Kitchen (Trading less than 5 days a week for 8 or fewer hours a day)

  • Extraction System Service every 6 months
  • Canopy Wipe-down minimum x2 monthly
  • Filters wipe-down weekly
  • Fat Trap Clean Monthly
  • Fat Trap Basket emptied weekly

Low Volume Kitchen (Seasonal Trading)

  • Extraction System Service every yearly or as necessary
  • Canopy Wipe-down as necessary
  • Filters wipe-down as necessary
  • Fat Trap Clean every 6 months
  • Fat Trap Basket emptied weekly

Deep Clean Services

  • Walls, floors, equipment (excluding pots, pans, and cutlery)

ECS Deep Clean Industries offer a variety of service including the extraction system cleaning service as required by the Health and Safety Act of South Africa. Phone ECS Deep Clean Industries today at 066 474 0437

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Solid burning fuel ovens

Solid Burning Fuel ovens such wood-fired pizza ovens pose a fire hazard if not cleaned as regularly as every four (4) months or more. 

"Solid Fuel Burning Oven" means a chimney-connected device that burns solid fuel designed for purposes of cooking. When a solid burning fuel unit is used, it deposits what is referred to as creosote into the system or flue. The main issue with creosote is that it's extremely flammable. As the amount of creosote inside the chimney flue increases so does your risk of a fire in your commercial kitchen. This can pose a huge fire risk. By not having the creosote removed, you will not only run the risk of a fire but also be endangering your employees.

ECS cleans both the dome and chimney system as part of our oven cleaning service.

Not only does ECS clean all your kitchen equipment, but we also clean the various ovens used in the commercial or industrial kitchen today. These include your common microwave oven, conveyor oven, conventional oven, and combination ovens.

Oven Cleaning is an important part of maintenance and safety for various reasons:

 • Reduces fire risk

 • Improves mechanical and operational efficiency

 • Keeps heat levels properly calibrated

 • Removes food and other debris so it can't contaminate the product

 • Extends the life of your equipment

 • Prevents more costly repairs down the road

The prescribed frequency of cleaning your pizza oven is at maximum every four (4) months according to the SANS regulations. Having an effective cleaning plan in place has never been easier than with ECS Deep Clean Industries.

With proper cleaning, restaurant owners can provide their patrons with the unique flavors of solid fuel cooking, without the dangers associated with unmaintained creosote build-ups. Not only does it need to be cleaned to reduce fire risks, but also maintaining your solid burning ovens, you will avoid any unwanted smells, textures, or flavors.

Pizza Oven

A commercial kitchen without an extractor fan can be compared to a fireman trying to extinguish a fire without foam or water. No doubt that this will be an impossible task to accomplish without the right equipment.

Extractor fans are a legal requirement in any commercial or industrial kitchen that uses grillers, gas cookers, stovetops as well as tandoori ovens to cook or grill food.

There are several main components to a commercial kitchen extractor hood system of which each has a different, but important function. The purpose of an extractor fan is to draw out the particles of fats, oils and grease contained in the steam and smoke derived from cooking into the ducting system.

These fats and oils then move through the filters collecting throughout the canopy hood and shaft, further going up into the ducting system moving toward the fan from where the suction of the system originates. The result of this process is a build-up of a highly flammable material referred to as FOG (fat, oil and grime).

Due to the importance of the components in the extraction system, this crucial kitchen component needs to be maintained and deep cleaned on a regular basis. Should one of these main components stop working (whether it be lack of cleaning or maintenance) the restaurant runs the risk of a fire or upon health inspection, closure due to failure to comply with the Health and Safety Regulations.

Reaching problem areas such as inside the ducting of the extractor system or in between the filter blades can be challenging for untrained kitchen staff and leaving these areas uncleaned, poses a great threat to your compliance, health and safety in terms of being a fire hazard as fats and oil tend to build up in these hard to reach spaces.

South African National Standard (SANS) Bylaws regulate that a commercial kitchen extractor system should be cleaned at least every 6 months, that is the minimum prescribed regulation. Not all commercial kitchens can perform to the minimum prescribed regulation though, as some may fall under a high volume kitchen, therefore, increasing the speed at which FOG build-up takes place in the extractor system.

ECS Deep Clean Industries are experts in the servicing of commercial kitchen extractor fans, a service that requires specialized execution. Upon completion of the extractor system cleaning, which includes the cleaning of the extractor fan, a compliance certificate is issued for that system. The certificate serves as proof that the system is OHASA and SANS compliant.

Contact us today for specialized and certified deep cleaning of your extractor systems or make your booking online.

ECS Deep Clean Industries, your specialist in the deep cleaning of industrial and commercial kitchen extractor systems.

commercial kitchen

Commercial kitchen deep cleaning is necessary for every commercial and industrial kitchen as the fats, oil, and grease build-up on the extractor fan. 

It is common for fat and grease to build up to occur inside the extractor system of the kitchen. These fats, oils, and grease then build-up on the fan unit of the system which has several risks involved as a result of the build-up.

The first obvious risk, by failing to have your commercial or industrial kitchen deep cleaned, you are putting your commercial kitchen at risk of being a fire hazard. The fats and oils used in your kitchen are highly flammable if not cleaned on a regular basis as they build up in the extractor fan. Restaurants using open flames to grill their food are even more at risk of a fire if the commercial kitchen extractor and vent are not kept clean of grease and fats. 

The other risk of not cleaning your extractor system regularly is the health issues tied to it. The build-up serves as the perfect environment for harmful bacteria to thrive, and in a kitchen where a high room temperature exists, the fats and oils tend to melt and can then very easily contaminate the food cooked. Another Risk involved with fats, oils, and grease build-up is it can cause the fan to seize as the FOG can become cold and hardened restricting the movement of the fan impellers (blades). This is a very costly hazard and can easily be prevented through frequent and effective Kitchen Deep Cleaning service.

Despite it being a necessary maintenance procedure, it is also a legal requirement to clean your commercial kitchens’ extractor system on a regular basis as outlined in the SANS 18:50 bylaws.

ECS Deep Clean Industries has expertly trained staff to assist you with your commercial kitchen deep cleaning requirements and a compliance certificate will be issued ensuring that no health inspector can fault or fine your commercial kitchen extractor system on safety or health hazards.

Contact us today to book your required deep clean service, or for a free site assessment and quotation!

Importance of cleaning your industrial kitchen during the National Lockdown

Every business owner in South Africa and across the world has put certain safety measures in place with regards to the Covid 19 pandemic. But are you sure you have done enough to ensure that the risk of infection stays low in your commercial or industrial kitchen?

Taking your employees into consideration, they are placed in a vulnerable position in order to provide a service to both you and the public. Under normal circumstances, it is hard enough to clean a restaurant and to keep it clean during all times, not even to mention under these extremely difficult times with the Covid 19 pandemic.

Stay Organized With A Cleaning Schedule

Health and safety should be on top of everyone's list.  This virus is spreading rapidly, and there is ample more reason to have your industrial kitchen cleaned and sanitized after every conducted business day to help prevent cross-contamination and infection rates between employees as well as the people that visited your establishment.

Without the proper cleaning and sanitation after every business day, you are at risk of having your business, which has already lost an income several months, be shut down again. ECS Deep Clean Industries have trained staff that cleans, disinfects, and sanitize your kitchen to ensure that you can maintain a clean working environment.

There are several points that need to be sanitized daily, namely:

  • Clean and disinfect any surface that hands may have touched in your industrial kitchen
  • Door knobs or handles and push plates;
  • Kitchen surfaces for food preparation;
  • Utensils and equipment;
  • Handles of all the equipment doors and area surrounding;
  • Equipment operating pushbuttons;
  • Handles of the dispensers ;
  • Refrigerator handles and area surrounding;
  • Refrigerator and freezer plastic curtains;
  • Soap dispenser push plates at handwash sink 

These are to name just a few of the areas in the kitchen that needs to be thoroughly cleaned and sanitized daily in order to help your establishments industrial kitchen remain open and help prevent the spread of the virus.

ECS Deep Clean Industries have trained staff that can make the dreadful task of sanitation a lot easier on a daily basis. With our deep cleaning knowledge and experience, we will do the deep cleaning and sanitation for you. All our chemicals are food safe ensuring you have peace of mind.