Commercial Kitchen Cleaning Schedule: 10 Key Areas

What to clean, with which product and how often, across the 10 key areas of a commercial kitchen

A commercial kitchen stays hygienic when every area has a defined task, a defined product and a defined frequency. This page sets out the cleaning process for the 10 key areas of a restaurant, hotel, cloud kitchen or canteen kitchen, and a daily, weekly and monthly schedule you can adapt to your menu and service hours.

It is a process guide; for the full Blaze range and how to choose between products, see our commercial kitchen cleaning chemicals range. Throughout, keep cleaning and sanitising separate: cleaning removes grease and food soil, and sanitising reduces microorganisms on a surface that is already clean.

1. Ovens

Clean ovens at least weekly, and always let the oven cool fully first. Use Blaze Grill at 2% to 5% for regular cleaning, or directly on heavy baked-on deposits, then rinse thoroughly before the oven is used again.

2. Degreasing hoods, fryers and splashbacks

Grease builds up fastest on range hoods, fryer exteriors, burners and walls behind the line. Degrease them daily with a concentrated kitchen degreaser, and use Blaze Grill where grease has carbonised.

3. Floors

Sweep, then mop or scrub with Blaze Multi for routine soil, or Blaze Multi Plus where fat and oil are tracked from the line. Clean under equipment and around drains every day, and let floors dry before service.

4. Coolers and refrigerators

Wipe door seals and handles daily. Each week, empty shelves in rotation, wash them with a mild cleaner, rinse and dry before restocking, and discard spilled or expired food to prevent odours and cross-contamination.

5. Freezers

Defrost as the equipment manufacturer recommends to stop ice build-up, then clean the interior, shelves and gaskets with a diluted cleaner, rinse and dry before restarting.

6. Cutting boards

After each task, scrape off debris, wash with Blaze Multi or Blaze Multi Plus, rinse, then sanitise. Blaze Tab is used at 1 tablet in 5 litres of water for general sanitisation and 1 tablet in 20 litres for vegetables. Air-dry boards on a rack.

7. Countertops and prep surfaces

Clean prep surfaces between tasks and at the end of each shift with a cleaner suited to the surface material, then sanitise food-contact areas.

8. Dishes, pots and pans

For pot-wash, use Blaze Dish for food and greasy soil, and Blaze Multi Plus for heavy fat on pans. Soak stained cups and crockery in Blaze Dip at 4% to 10% depending on soil.

9. Dishwashing machines

Dose Blaze Auto at 3 to 5 ml per litre of water and Blaze Rinse at 0.2 to 0.5 ml per litre at 80 to 90°C. Blaze Auto is not recommended for soft metals such as aluminium. Clean filters and spray arms at the end of each day.

10. Sinks and drains

Clean sinks after each service with Blaze Multi, and use Blaze Drain, a non-acidic drain maintainer, to break down grease and sludge before drains slow or block.

Daily, weekly and monthly cleaning schedule

  • After each task or shift: clean and sanitise cutting boards and prep surfaces; wash dishes, pots and pans; wipe up spills.

  • Daily at close: degrease hoods, fryers and splashbacks; clean floors including under equipment; clean sinks and treat drains; wipe refrigerator seals and handles; clean dishwasher filters.

  • Weekly: clean ovens and grills; wash hood filters; clean refrigerator shelves in rotation; destain cups and crockery.

  • Monthly: defrost and deep clean freezers; clean walls, ceilings and the areas behind heavy equipment; review dosing on the dishwasher with our technical team.

Talk to our technical team

Tell us about your site, soils, equipment and volumes. We will recommend products and dilutions, and send pricing for bulk supply.

Frequently asked questions

How often should a commercial kitchen be deep cleaned?

Daily and weekly tasks stop soil building up, and most kitchens add a monthly deep clean of freezers, walls, ceilings and the areas behind heavy equipment. High-volume or fried-food menus may need these tasks more often.

Should I clean or sanitise first?

Clean first, then sanitise. Sanitisers work on surfaces that are already free of grease and food soil, so the usual order is remove debris, wash, rinse, sanitise.

Can one product be used across the whole kitchen?

Blaze Multi is a neutral cleaner for floors, walls, utensils and general surfaces, but heavy grease, carbon and machine dishwashing each need their own product. Sanitising is always a separate step.

Can you train our kitchen staff on this schedule?

Yes. Our technical team provides product selection, dilution guidance and training so your staff use the right product at the right dilution.