Most cleaning professionals know that all areas of a facility do not necessarily have to be cleaned every visit. In fact, it is very common to split facilities into quadrants, giving each quadrant special attention on one night with the others waiting their turn during the week.
However, this rarely applies to restaurants. While they may have some days that are busier than others, invariably restaurants need a thorough cleaning each and every night. One of the areas that are most important is the floor. A big problem in cleaning commercial kitchen floors is the fact that even if grease and oil are not spilled directly on the floor, the mist from cooking oil can blanket the floor with a slick film.
To address this cleaning challenge, most cleaning professionals use a degreaser. A degreaser is designed to essentially dissolve grease and oil so that it can be removed using a number of different cleaning methods such as mop and bucket or spray-and-vac systems. As effective as these products can be, custodial workers should know that degreasers are very powerful chemicals and while there are now greener and safer degreasers available, these products must always be used properly.
Some key steps to ensure your safety and the safety of others include the following:
- Always wear gloves and goggles; if degreaser splashes into the eyes it can cause a very serious injury; it is also necessary to wear high-traction shoes
- Always make sure the kitchen area is well-ventilated
- Place warning cones at all entries to the kitchen floor; commercial kitchen floors can become very slippery during the cleaning process
- Dilute the degreaser as instructed on the product’s label; do not make the mistake of believing “more is better”
- Where there is excessive grease or oil build-up – especially in floor grout, instead of using more chemical, allow the degreaser to dwell longer on the floor; this gives the chemical more time to dissolve grease and oil so it can be removed easier
- Do not use degreasers on floors that have been coated with a strippable finish. The degreaser will work as a dilute stripper and remove part of the coating
While there are different ways to clean a commercial kitchen floor, typically the following five steps are involved:
1. Sweep the floor to remove surface and dry debris
2. Pour properly diluted cleaning solution (water and degreaser) into buckets
3. Instead of mopping the floor, as traditionally performed, consider “decking” or scrubbing the floor by dipping a deck brush into the degreaser cleaning solution
4. Mop the floor with pure water and a clean mop to remove chemical residue, grease, oil and remaining debris
5. Use a squeegee to facilitate drying
The rinsing of the floor is very important because leaving a chemical residue on the floor can be a safety hazard and can cause it to rapidly re-soil. To help prevent this, change the water and the mop head frequently. This prevents the mop from actually spreading the grease and oil it is supposed to remove.
Cleaning commercial kitchen floors is a very involved process and critical to a restaurant’s operation. Betco has experts available to address your kitchen floor care and all your restaurant and commercial kitchen cleaning needs. Call 1-888-GO-BETCO. For any and all questions, please e-mail firstname.lastname@example.org.