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Color Coded Cleaning: A Method of Cleaning for Health

A serious concern in the professional commercial cleaning business is cross contamination. One of the ways we work to eliminate this concern in the facilities we service daily is with a color-coded microfiber cleaning system. These tools provide superior cleaning and reduce the risk of spreading infections and bacteria via cross-contamination. In fact, microfiber products are proven to remove 99.9 percent of microbes and 80 percent more dust and dirt than traditional mops.

The idea with color coding is that cloths, mops and brushes are assigned a different color, each representing a specific use. By clearly establishing which colors are to be used for what application, workers are less likely to cross contaminate. You can also delineate which color should be used for a specific area in a facility – such as blue cloths for general purpose cleaning in low risk areas, green for general food preparation and processing areas, red for high risk areas including toilets, urinals and floors, yellow or orange for back-of-house cleaning, and black or gray for front-of-house cleaning.

In facilities such as hospitals and nursing homes, restaurants, schools and colleges, and office buildings, sickness can spread rapidly through cross-contamination. If a janitor, cleaning staff member or custodian touches something that has been infected or contaminated, and then uses a cloth or mop and transfers it to another surface, germs can be easily spread.

Incredibly, even though a restroom represents just 5 percent of a typical office building’s space, it can contain more than 80 percent of the germs in the entire location. Colored micro-fiber wipes and tools can reduce spreading germs dramatically and prevent contagions.

The most important facility where this is beyond critical is in the healthcare industry. High-profile incidents of hospital-acquired infections have increased, causing our industry to focus on developing systems to reduce this serious issue. Bottom line, you don’t want to mop a floor in a room where patients have been treated and then use that same mop to clean a bathroom floor or a workroom.

Color-coding also makes it easier to teach the systems to workers and ultimately provide a much more professional and consistent result, while lowering the chance of spreading germs. Most importantly, this technique streamlines procedures and makes consistent cleaning more effective, especially in the area of cross-contamination.

Remember great cleaning is not only about just how things look on the surface, but also the science of cleaning. The best cleaning companies understand issues like disease and infection reduction, and cleaning for health and safety. A well-trained janitorial service will not only keep your facility sparkling, but will also keep your people and customers healthier.

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Tips for Maintaining A Clean and Healthy Restaurant

A restaurant’s cleanliness is one of the first things customers notice when they walk through the door. Whether it’s an unpleasant kitchen odor, scuffed tile flooring or a not-so-clean bathroom, the first hint of a dirty and potentially unsanitary facility can send guests heading for the door.

Additionally, if the highest standards aren’t met, it could mean violations of health-code law, customers getting sick or seriously ill, or employees being seriously injured.

Still not convinced? A recent Harris Poll found that 86 percent of U.S. adults equate the cleanliness of a restaurant’s restroom with the cleanliness of its kitchen. The survey also revealed that 75 percent of U.S. adults would not return to a restaurant with dirty restrooms.

As a restaurant or food service provider, maintaining a clean, healthy and accident-free facility is imperative and can affect your bottom line. It can be a complicated task, since there are so many areas to clean and maintain, but ultimately contributes to the overall guest experience and the health of everyone involved.

Whether you decide to take on the task yourself or hire an experienced restaurant cleaning service, you should always have the following supplies on-hand: a reliable vacuum, mop, broom, floor buffer, scrub buckets, cleaning brushes and microfiber cloths, trash bags, and cleaning chemicals like disinfectants, bleach and glass cleaner.

The key to effective and hygienic cleaning is to use a combination of techniques and tools to remove soils and germs. We recommend using color-coded microfiber cloths for surface cleaning, which are 99 percent more effective than traditional cloth at capturing and removing soil and germs. Additionally, to reduce cross-contamination from one area to the next, microfiber cloths should be color-coded, with specific color cloths designated for use in specific areas of the facility like the dining area or bathrooms.

Whether you’re cleaning the restaurant’s entryway, dining area, kitchen or bathrooms, your disinfectant solution needs to be strong enough to kill germs yet safe enough for a restaurant environment. It is essential to read cleaner labels to ensure they’re safe!

While we automatically think of the most visible surfaces to clean – like chairs, countertops and tables – a few often overlooked areas include:

Menus and tabletop promotional material

Light switches and fixtures

Door handles

Bathroom stall walls

Paper towel and soap dispensers

Make sure patrons keep coming back to your facility. Maintain a clean and healthy facility – from the back-of-house, to the entryways, floors and restrooms – and instill a professional image in the minds of customers, partners and employees.

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Commercial Griddle Cleaning and Maintenance

Commercial griddles can provide many years of reliable cooking for restaurants and other businesses with a commercial kitchen. However, the maintenance of the griddle is a key to maintaining the longevity of this essential equipment. Dirty griddles create a higher risk for food safety because contaminants can get into the dishes unless the griddles are cleaned.

Even if the food isn’t contaminated, the taste can become compromised by the grease and debris left from previous meals. The risk of food-borne illness can be easily eliminated by following a relatively easy cleaning process. The commercial griddle is a workhorse in the kitchen, so it’s well worth maintaining a regular cleaning regimen to protect your investment.

Why Griddle Cleaning is Important

A regular cleaning maintenance schedule is the best method for protecting the health of your customers as well as the reputation of your business. Clean grills and griddles improve the taste of food to a noticeable degree. In addition, the heat from the surface will be evenly spread across the griddle when it’s clean.

The total effect is an extension of the lifespan of this central piece of commercial equipment or flat top grill. Maintenance is more than simply using a regular brush; it often requires commercial-grade cleaners, brushes and professional techniques. The sheer volume of the grease produced in a commercial kitchen makes it harder to clean than residential kitchen griddles.

Additionally, grease from these surfaces can easily get tracked across the floor, which creates health hazards including an increase in the risks of slip-and-fall accidents. Grease tracks can also encourage unsanitary conditions that attract insects and pests.

Cleaning Commercial Griddles

We understand that commercial-grade cleaning services require a high degree of confidence in the value of this process. This is an important investment, so it’s also critical to understand how it’s different from ordinary procedures for cleaning commercial griddles, otherwise known as flat top grills. The first thing to consider is the depth of the cleaning itself.

A good way to think of this is the same way a professional dental hygienist cleans the accumulated plaque from the teeth on a regular basis. This doesn’t replace daily brushing and flossing. In fact, both of these levels of cleaning are necessary. The commercial kitchen griddle cleaning regimen is similar; you need to have regular professional cleanings to supplement and support daily cleaning by the kitchen’s staff.

Cleaning Flat Top Grills: Hot Tips

Maintain the griddle by encouraging staff to clean it after every shift. This prevents grease from accumulating, which can carbonize into a thick layer that forms over time. Once this happens, it is much harder to remove. Store the supplies in a nearby place, and make sure everyone using the grill understands how to use them properly before leaving.

Check the manufacturer’s specifications on the commercial griddle to see if there are recommended cleaning agents to be used on the surface. Compliance will assist in the long-term care of the griddle. For example, you might need to use materials that are safe for the griddle surface. This might include non-chromium, stainless, chrome-plated or double-plated cleaners, for example.

Keep the following tips in mind when cleaning after shifts:

Clean the griddle right after use while there is still heat, but always make sure that it’s warm. Some griddles have a preset temperature for cleaning, and others might have a recommended cleaning temperature mentioned in the manual. Remember that the griddle metal can expand and contract based on exposure to extreme temperatures. This is why you should never use ice to cool the surface; the extreme cold from the ice cubes can induce stress cracks, which will expand once the griddle is re-heated. Grease can spill into these cracks and damage the inside of the unit.

Scrape any buildup of debris and food from the griddle using a rubber tool with heat-resistant properties. Always refer to the manufacturer’s instructions when using abrasive cleaners, cleaning solutions and other products. This will prevent damage. When in doubt, test a small area first.

Loosen the carbonated substances and cooked food particles with a manufacturer-approved griddle brush or other cleaner. Use small circular motions.

Clean the burner area and griddle surface before cleaning the front and sides with clean cloths. This will ensure that grease doesn’t spill onto the exterior surfaces.

Rinse the griddle with low-pressure setting or a wet towel, and wipe away any residue. High pressure settings can damage equipment.

Use a clean towel dipped in cooking oil, and rub the steel surfaces to prevent rust.

Maintaining the Griddle Over Time

Daily cleanings are helpful in preventing the griddle from depreciating faster than usual. However, regular professional cleanings will maximize the performance of the cooking system.

To get the most out of the griddle, make sure that you perform both forms of cleaning during the recommended intervals:

Daily: Always warm the commercial griddle before cleaning, or clean it right after use while heat is still present. Do an extra cleaning after heavy use. Use a manufacturer-approved griddle cleaning agent. Sanitize waste containers after each shift. Don’t use bleach or harsh chemicals on surfaces made from chrome.

Weekly: Every week, you should unplug the griddle and let it cool down before cleaning. Use a clean cloth and non-abrasive cleaning agent to wipe down the griddle. Rinse completely and dry all parts.

Monthly: Every month, the thermostat should be checked and re-calibrated if needed. Professional cleaning companies can also perform this task.

Quarterly: Checking for cracks and other signs of stress damage should be done periodically. This will prevent grease from dripping into the interior portions of the system.

Bi-annual: Professional technicians should perform a visual inspection for the griddle. The pressure gauges or amp readings should be inspected to ensure proper functioning.

Make these cleaning procedures into a routine, and ensure that your kitchen staff follows each step correctly. This will prolong the useful life of the griddle. It will also improve the quality of the food because the taste of food is positively affected by a clean griddle surface. The cleaning regimen will protect your cooking equipment while ensuring that it lasts for a long time.

The post Commercial Griddle Cleaning and Maintenance appeared first on Halo Restoration Services.

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Presentation: Top 5 Hazards of a Grease Build Up in a Commercial Kitchen

As we previously covered on the Halo blog, a clean vent hood and exhaust system can drastically reduce a number of hazards in your commercial kitchen.

Earlier this year, a McDonald’s restaurant in Manchester, Kentucky was completely destroyed due to a grease fire. While the exact cause of the grease fire has not been identified, having a dirty hood, filters and grease traps is fuel for an intense fire.

Check out the SlideShare below that the team at Halo put together to understand why it’s so important to minimize any grease buildup in your restaurant or commercial kitchen.

Click here to learn more about vent hood cleaning for commercial kitchens.

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What is Post Construction Cleaning?

You’ve finally embarked on a major remodeling project for your business. Normal routine and hours of operation have more than likely been adjusted while construction is going on. But now the project is completed, and you’re ready to get back to normal. Unfortunately, it’s not always that simple, as some contractors do not include cleanup in their scope of work.

That’s where hiring a post construction cleaning service comes in handy. Not only will a professional crew clean every inch of remodeled space and safely remove debris, the team will ensure the area is in move-in condition when you open the doors. Successful new construction cleaning companies have teams and processes that allow them to get the job done in far less time that it would take to do yourself.

Post Construction Cleanup Services

Final construction cleaning goes far beyond the reach of regular maintenance work. Unlike typical janitorial services that focus on daily or weekly services, after construction cleaning will remove all construction materials, clean up any dust and debris associated with construction and ensure the space is safe for operation.

Additionally, a professional contractor will have the time and energy to clean everything that you might miss in your procedures. Crews who specialize in post construction services know the top culprits and where to find them.

What’s all included in a typical service? Below are several tasks involved:

Safely removing remaining construction hazards such as nails, broken glass and leftover building materials.

Dusting light bulbs, light fixtures, ceiling fans and wall sconces.

Dust mopping or damp mopping hard surface floors and vacuuming carpets.

Washing all window sills and frames, chair rails, shelves, ledges, trim, baseboards, crown molding, door frames, walls and ceilings.

Wiping down cabinet frames, doors, tops of cabinets and hardware.

Scrubbing kitchen and bathroom countertops, backsplashes, sinks, faucets, appliances and toilets.

Cleaning smudges and dust from the inside of windows and glass partitions.

Sweeping and cleaning porches, entryways, exterior lights, driveways, walkways and thresholds.

How to Choose The Right Contractor

Finding an experienced post-construction cleaning company can be a difficult task. Not only do you want to ensure the company can complete your cleaning needs in a reasonable timeframe, you need to work with one that you can trust since the team could be entering your office when you are not be there.

When searching for the right cleaning company, consider the following questions:

How long have they been in operation?

A company that has been around for a while tends to have the experience that newer cleaning company might not. Whether it’s an understanding of the latest cleaning techniques or owning the newest tools and equipment, an experienced company will have the know-how to get your job done right. Additionally, ask if they have loyal and repeat customers. This can mean that they are trusted by many and are seen as reliable.

What cleaning services do they provide?

Before meeting with potential companies, research what is typically offered for post construction cleaning services. At a minimum, dusting, vacuuming, window cleaning and floor maintenance should be offered after construction is completed.

Are they bonded and insured?

Never hire a company that is not bonded and insured. You will not be covered from liability if damage is done to your property. If the cleaning company’s employees are injured on the job, their workers compensation insurance will cover the incident.

Can they provide references?

A great way to determine what others think about a commercial cleaning company is to ask for a list of references. Having loyal customers is golden in the commercial cleaning industry.

How is their customer service?

We all know mistakes can happen on the job. No person or company is perfect, but it says a lot about a cleaning company by how they deal with a complaint.

Construction Is Unpredictable

Keep in mind that construction is an unpredictable business. Your cleaning crew should be capable of working closely with the building contractors to meet any set timelines. Additionally, the team should always keep you in the loop every step of the way so that any needs or expectations are met.

When looking for an experienced, post construction cleaning company, pick someone who can thoroughly clean every inch of your property and create an inviting space that is ready for business. Post construction cleaning makes sure all the dust and debris is gone so work can pick right back up and be better than ever before.

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Power Washing Commercial Properties: How Often Should Outdoor Areas Be Cleaned?

As a commercial property manager or owner, you understand that buildings can get grimy and dirty overtime. Whether it’s from standard foot traffic, harsh climate and storms, or even human factors such as graffiti, regularly power washing a building’s outdoor areas maintains its value and can keep it looking clean and inviting for your patrons.

First Off, What’s the Difference Between Soft, Pressure and Power Washing?

It’s important to learn the difference between power washing, pressure washing and soft washing before we dive into a recommended schedule. Even the Wikipedia page on pressure washing is currently inaccurate.

Soft Washing

With soft washing, a cleaning detergent is applied with a pressure similar to a standard garden hose or showerhead. Areas typically cleaned with soft washing include the roof and any fragile surfaces. Since only soft pressure is used, this method does not create much friction and will not get rid of any caked-on dirt and grime.

Pressure Washing

The big difference between pressure and power washing is the type of nozzle used. Since a pressure washer only has one tip on the nozzle, the water is sprayed forcefully at an incredibly high pressure and allows the technician to easily flush out debris. The main issue with pressure washing is the limitation in choosing the amount of pressure, which can easily damage some surfaces.

Power Washing

When it comes to cleaning the exterior of any building or facility, power washing is the safest and most effective method because it takes the best qualities from pressure washing (high pressure) and soft washing (low pressure). Since power washing equipment is expensive and can be complicated to operate and maintain, hiring a professional outdoor power washing service is recommended.

Unlike the pressure washer, the power washer nozzle is equipped with multiple tips which allows the technician to choose which pressure is appropriate. The power washer also utilizes heated water, which is more effective at killing any bacteria in mold and mildew.

Because the power washer uses heat and temperature control, the technician is able to manage how much water pressure is needed to get the job done, typically with a chemical-free wash. This eliminates any potential environmental harm such as seeping into the ground a circulating back into the water supply or damaging any landscaping around your property.

Benefits of Power Washing

As we previously discussed on the Halo blog, power washing can positive affect your consumers’ impressions of your property, well before they even walk through the front door. Whether it’s drive-thrus, sidewalks, parking lots, roofs, building entrances or dumpster areas, keep these areas clean and free from debris and stains paints a picture of professionalism.

Additionally, regularly power washing your commercial property has a host of benefits outside of boosting curb appeal, including:

Cutting down the cost of repairs by reducing corrosion, rot or decay from elements like dirt, mildew or even bird droppings.

Removing overgrowth and damage caused by moss and algae found in the damp, shady areas of your building.

Reducing the number of potentially toxic safety threats that enter it, especially for buildings in industrial areas.

Halo-Recommended Outdoor Power Washing Schedule

While a power washing specialist can recommend the best schedule cleaning schedule based on the needs of your commercial building, it’s typically recommended to stick to the following guidelines.

Seasonally

As the seasons change, it’s a good idea to schedule outdoor power washing services to keep your property looking attractive. Additionally, between the accumulation of leaves and dust in the fall and pollen in the spring and summer seasons, these allergens can do a number on guests and employees with allergies.

Routine Maintenance

As a general rule, an office building should have its exterior, entrances, sidewalks, parking lots and dumpster areas power washed at least twice a year to limit the buildup of dirt, grease and the seasonal elements mentioned above. If a facility sees a good amount of vehicle or foot traffic, such as restaurants or medical buildings, a more tailored and frequent schedule may be needed. Keep in mind, if your facility is close to construction or located in an industrial area, more dust and debris is generated, and warrants added cleanings.

Post Major Storms

After a high-powered storm, it’s common to call a roofing company to repair roof damage or an HVAC repairman to fix any air conditioner issues. Consider adding a professional power washing service to your list of post-storm repairs. Between plant, foliage, leaves, dirt, grime and other debris that is whipped up onto your building during a storm, major damage can occur from a major weather event.

For all these reasons (and more), properly cleaning the exterior of your building or facility requires specific knowledge and expertise. A professional outdoor power washing company like Halo Restoration Services can help. Additionally, keep the interior of your building clean and inviting by hiring a nightly janitorial cleaning service.

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Choosing the Right Commercial Kitchen Exhaust Hood

Whether you are renovating an existing commercial kitchen or setting up one in a brand-new restaurant, understanding the kitchen’s cooking appliances – specifically the commercial kitchen exhaust hood – is an important decision.

As we’ve previously discussed on the blog, the exhaust hood in a commercial kitchen is the starting point of the commercial kitchen ventilation system. That’s because it must be carefully matched to the type of cooking operation your kitchen will be performing.

Here’s why:

Fire Suppression

If the appliances you are cooking on produce any smoke and grease, your commercial kitchen exhaust hood must be equipped with a fire suppression system. This will allow your establishment to meet any building and fire safety codes.

Removal of Smoke, Heat & Grease

You want to always quickly remove smoke in a commercial kitchen for the health and safety of your kitchen staff. Additionally, smoke not properly removed will eventually migrate into the restaurant’s dining room and drive away potential customers.

As with smoke, it is also important to remove heat from your kitchen to keep staff healthy and safe. Working in an unbearably hot kitchen can cause a host of health issues. Most importantly, removing grease prevents kitchen fires. It also becomes a major cleanliness issue with grease is not properly removed as it can settle on kitchen surfaces and require additional cleaning time of staff.

Odor Control

The last thing you want as a restaurant manager or owner is food odors spreading throughout the restaurant. A commercial kitchen exhaust hood will properly vent the area and remove those questionable odors from the kitchen and restaurant.

Types of Commercial Kitchen Exhaust Hoods

Now that we understand WHY restaurants need vent hood in their kitchen, let’s discuss the two main types of options currently available on the market.

Type 1

Commonly referred to as “grease hoods,” Type 1 hoods are designed to remove heat, smoke, condensation and other by-products of cooking like grease. These types of hoods must be installed at or above all commercial-grade grease or smoke-producing equipment including deep fat fryers, broilers, fry grills, steam jacketed kettles, hot top ranges, ovens, barbeques and rotisseries.

That’s because Type 1 hoods capture the air above appliances. This type of air is mostly made up of grease, food particles and other kitchen debris and must be capture before the air is exhausted to the exterior through a system of ducts. Additionally, Type 1 hoods require regular cleaning to prevent costly and potentially dangerous grease fires.

Type 2

Also referred to as condensate hoods, Type 2 hoods collect and remove steam, vapor, heat, odors and moisture from kitchen appliances that do not produce grease. This includes coffee machines, non-conveying pizza ovens, general ovens and commercial dishwashers.

Type 2 hoods create a more comfortable working environment for restaurant kitchen staff because they help remove excess heat from the air. Additionally, since these types of hoods do not need a grease filter, they can be made from standard galvanized duct instead of fully-welded duct typically used for Type 1 hoods.

Tips for Choosing the Right Commercial Kitchen Exhaust Hood

Finally, once you’ve determine the types of hoods needed in your restaurant or commercial kitchen operation, it’s important to consider the following additional factors:

Hood Exhaust Rate

Measured in cubic feet per minute, or CFM, the amount of exhaust air your vent hood must remove from your cooking space depends on heat, smoke, the amount of grease produced by your cooking appliances and the type of foods you are cooking. Whether you are cooking more fatty foods which create more grease or using an open-flame which will produce a thermal plume, these factors need to be taken into consideration when calculating the exhaust rate for your commercial kitchen exhaust hood.

Hood Design

Not just aesthetically pleasing, the hood design for the commercial kitchen exhaust system is also based on performance and the type of appliance being used during cooking operations.

Proximity Hoods: These types of hoods are smaller, can be placed closer to cooking appliances and require the least amount of exhaust to be affective. Styles include eyebrow, pass over or back-shelf vent hoods.

Wall-Mounted Canopy Hoods: These types of hood are mounted on the wall and serve as the exhaust hood for a number of cooking appliances installed against one wall. These hoods are typically very large and require a tremendous amount of exhaust volume compared to proximity hoods.

Island Canopy Hoods: These types of hoods hang from the ceiling and serve as the exhaust hood for a number of cooking appliances in an island configuration. These hoods will require even more exhaust volume than wall-mounted canopy hoods.

Hood Size & Mounting Height

A correctly-sized hood must be able to handle the entire capture zone of your kitchen’s cooking appliances. This means it should extend beyond the area where appliances are installed to limit the amount of grease and smoke migrating into surrounding areas.

Additionally, the hood must be installed an at appropriate height. A hood installed too low or too high will affect the amount of grease and smoke collected from the cooking appliances.

Hood Ventilation Design

Just as important as the hood itself, the ventilation design has a huge impact on the effectiveness of a commercial kitchen exhaust hood. This means the size and shape of the ducts to the outside, the length of the ducts, the number of ducts and directions of bends needed to properly vent a commercial kitchen can require a higher exhaust rate.

Additionally, if you are installing a Type 1 hood with a fire suppression system, you will need proper insulation and access panels to your ductwork for ease of maintenance later on.

It’s also important to consider make-up air (or MUA) in the ventilation design. This type of system can be installed to ensure that enough fresh air is entering the building to replace the contaminated air that’s being exhausted. Without it, your restaurant can have air balance problems that cause drafts and odors to migrate throughout the building.

For all these reasons (and more), designing a restaurant’s ventilation system in the kitchen requires specific knowledge and expertise. A professional exhaust cleaning company like Halo Restoration Services can help. Additionally, routine system cleaning by a professional will keep your vent hoods free of dangerous grease build-up, preventing fire hazards while prolonging the life of the exhaust system components.

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Presentation: The Restaurant Vent Hood Cleaning Process

As we’ve previously discussed on the Halo blog, commercial kitchen exhaust systems can be a breeding ground for kitchen fires. Left unclean, these systems and their components can accumulate excess grease and debris from food particles – a perfect fuel for any fire that makes it into the exhaust system.

Why Should I Clean My System?

NFPA-96 requires commercial kitchens to clean their kitchen exhaust systems anywhere from every month to once per year, depending on the type of volume of cooking. Additionally, a clean system works at its peak performance and leads to cleaner, cooler and more productive kitchen staff. In the end, keeping your system grease-free and fire-safe protects your restaurant, employees and guest from a potential fast-moving kitchen fire.

What is the Kitchen Hood Cleaning Process?

Depending on the size of a restaurant’s kitchen and the condition of its kitchen exhaust system, the entire cleaning process can take anywhere from three to six hours. However, it can take several days to properly clean large or complex systems, especially if the system has not been properly or routinely cleaned.

Check out the SlideShare below that the team at Halo compiled to understand the vent hood cleaning process and steps a certified and insured technician will take to ensure your entire system is in working order.

Tips from the Experts: Understanding the Commercial Kitchen Exhaust System Cleaning Process

Click here to learn more about vent hood cleaning for commercial kitchens.

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Keeping a Cleaner Commercial Kitchen

Keeping a commercial kitchen clean and sanitized can be a time-consuming task. Whether you are a restaurant, hotel, hospital, corporate office or school, your kitchen is probably heavily used on a daily basis. This more than likely means that dirt and grease accumulate fast, and daily operations are hard on your vent hoods, countertops, floors and kitchen appliances.

Though it can seem like a never-ending task to keep a commercial kitchen in tip-top shape, understand that it is imperative for keeping customers and staff healthy and safe. Additionally, standards need to be maintained to avoid violating major health codes like pest infestations, fires and foodborne illnesses.

Luckily, maintaining cleanliness standards can be achieved with education, established processes and buy-in from staff. Halo recommends the following practices to keep a cleaner commercial kitchen:

Set restaurant standards and expectations. This includes policies that require immediate attention, such as spills and potential cross-contamination issues. Empower all employees to follow standards and to encourage their teammates to do the same. Additionally, incorporate protocols into new hire training, and hold regularly-scheduled employee training meetings to go over the standards as a refresher. Consider including a timed checklist as part of the process to make sure regular tasks do not get overlooked by staff.

Use the right cleaning products and ensure employees are well-trained in how to correctly use them. Employees should understand that different products should be used depending on the situation. Additionally, staff should be aware of the specific amount of product to be used when mixing chemical cleaners to avoid a potentially dangerous chemical reaction. Finally, always keep sprayers, mop buckets, mops and other cleaning tools in good condition.

Follow the kitchen equipment manufacturer’s cleaning instructions, since they can vary by brand or model. Employees should know which chemical cleaners can and cannot be used on different types of equipment to avoid potential damage and injury. Additionally, always keep track of kitchen equipment warranties, when they’re due for servicing, and understand what aspects of maintenance should be left to commercial kitchen cleaning professionals.

Understand the restaurant’s practices and protocols, as well as having the correct supplies and tools available for staff will save time in the long run while reducing the chance of any potential losses. Additionally, Halo recommends incorporating a general schedule of when cleaning tasks need to be done and how often they should occur into your restaurant practices.

Annually

So that they continue to light properly, clean the pilot lights on all gas-powered kitchen equipment. This includes all ovens and grills. Additionally, if you are unsure about safely cleaning any kitchen equipment yourself, consider hiring a professional commercial kitchen cleaning company to take care of it.

It’s also imperative to have the restaurant fire suppression system and fire extinguishers professionally inspected at least once a year. Always make sure both tools are ready to use in case of an emergency.

Bi-Annually

Depending on your restaurant’s cooking operation, kitchen exhaust hoods should be professionally cleaned at least twice a year, if not more. To determine how often your restaurant should have its vent hoods cleaned, review our previous blog post.

While this job could technically be done by kitchen staff, it is highly not recommended. Besides being time consuming, it is a messy process for someone not trained as a vent hood cleaning technician. Additionally, if not done correctly, you could be putting your restaurant in even greater danger.

Routine system cleaning by a professional will keep the vent hood free of dangerous grease build up, preventing fire hazards and prolonging the life of the exhaust system components.

Monthly

Every month check behind the ovens, ranges and fryers to ensure grease is not accumulating behind the equipment. In addition to becoming more difficult to remove the longer it sits there, grease build up is a major fire hazard.

To avoid heavy frosting and potential bacteria growth, empty and clean the freezers and ice machines monthly. Also wash the kitchen ceilings and walls to remove any food particles and wipe down pantries or dry storage spaces to reduce the chances of attracting pests. To ensure food safety standards continue to be met, calibrate any free-standing ovens and the freezer thermometers.

Finally, make sure the kitchen’s first aid kit is stocked with bandages and supplies.

Weekly

Once a week, empty, wash and sanitize heavily-used kitchen equipment including, walk-in freezers and refrigerators, the faucet and sink areas, and ovens. Additionally, deep clean the inside and outside of the oven to eliminate flavor or burnt residue from previous meals leaching into new dishes. Finally, oil the cast iron skillets once a week to prolong their longevity. Never wash iron cookware like regular pots and pans because they will rust.

Daily

At the start of the day shift, replace the foil linings on the range, flattop and grill. This will help reduce the amount of run-off grease and food particle build-up. Disinfect prep surfaces and clean the inside and all around any oven ranges, flattops, grills and fryers. Finally, floors should be mopped daily, and walls, trash cans and surrounding areas of the kitchen should be wiped down and disinfected.

During the shift, ensure that the kitchen staff is switching cutting boards and wiping down the line or prep areas, slicers and knives to reduce the chances of cross-contamination. Additionally, the grill should be brushed in between cooking fish, red meat and poultry to avoid uncooked food particles from contaminating the next dish. Finally, change out the buckets of cleaning solutions and cleaning rags throughout the shift, and empty the trash cans as needed.

Instill in your kitchen staff the practice of leaving a clean kitchen for the next shift. At the end of each shift cover all bins in the reach-in cooler, and wash and sanitize all surfaces such as the line and prep tables, the outside of the fryers, cutting boards and the reach-in refrigerator. Wash the kitchen floor and floor mats, as well as the floors of the walk-in freezer. Finally, empty the buckets of cleaning solutions and put all used cleaning rags, chefs’ coats and kitchen aprons in the dirty laundry.

If you run a kitchen operation, talk to Halo about setting up a practical cleaning schedule as well as the best practices and methods for keeping a clean kitchen. A good commercial cleaning and maintenance company has the experience needed to keep your kitchen and staff safe and your restaurant running smoothly.

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How to Clean a Commercial Deep Fryer

A deep fryer, also known as a deep-fat fryer, is essential to any commercial kitchen operation. It allows restaurants to make anything from french fries to pastries or fried chicken in just a matter of minutes.

Because of how frequently it is used, a commercial fryer can get very messy when in operation on a daily basis. Whether you own a large chain restaurant or a neighborhood bar, a dirty fryer can ruin the flavor of food and minimize the equipment’s lifespan.

Hiring a professional cleaning company with certified technicians will ensure your commercial deep fryer is properly cleaned. According to the National Fire Protection Association (NFPA), deep fryers cause 21% of restaurant fires and this is typically attributed to lack of cleaning or proper maintenance. Read below to learn about the steps Halo follows when performing a deep fryer boil out and deep cleaning.

Deep Fryer Boil Out Process

A deep fryer boil out involves thoroughly cleaning and boiling out the deep fryer to clean the inside, baskets and utensils. This means removing old oil, adding water and a commercial degreasing solution, and boiling it inside the fryer to remove stuck-on grease and grime. Regularly performing this process ensures that cross-contamination does not occur and increases the lifespan of the commercial fryer.

This process should be done every few fryer oil changes, or at least once per month. However, high-use fryers may need to be boiled out more frequently, possibly weekly depending on a restaurant’s food operation. We recommend changing the oil when it becomes darker in color, changes consistency or has a bad, unappetizing odor.

The Cleaning Process

Before beginning, our technicians will cover the flooring and other nearby cooking equipment to prevent grease splatters and spills during cleaning.

We then turn off the fryer, close the gas supply inlet and turn off the pilot light (if gas). The power source is also unplugged from the wall while the oil inside cools down. This can take a long time to properly cool since most fryers are kept at a constant heat of around 350 degrees Fahrenheit.

Once it cools down to less than 150 degrees Fahrenheit, the technician drains the oil from the fryer into a spill-resistant stainless-steel container for proper disposal.

Next, we scoop out food crumbs and particles at the bottom of the fryer and remove the oil and grease buildup from inside the walls, corners and base with a scraper. If scraping is not done properly, the new oil will have an unsavory taste.

Our technician will use a fryer cleaning rod to clean grease out of the drain line. Any leftover grease remnants can cause mechanical and safety issues with the fryer.

We then fill the fryer with water and degreasing solution to the level line, which can vary depending on the type of equipment. The technician typically leaves the fryer baskets and utensils inside the deep fryer during boil outs since the cleaning solution will clean off any caked-on grease.

After that, the heater is turned back on to boil the water and cleaning solution for at least 20-30 minutes, removing any stuck-on grease from the machine. If the fryer is very dirty, this may take longer.

After the allotted time, the unit is again turned off. This is done to allow the water and solution to cool down completely before disposing of it in a container.

While cooling, our technicians will set aside the baskets and utensils for additional cleaning. If grease and oil is still present on the basket’s interior and exterior and on utensils, we soak them in warm water and cleaning solution. With a soft-bristle brush, the fryer basket’s base, interior walls and exterior are scrubbed, paying close attention to the spots where oil and food particles gather. The technician will then rinse and repeat (if necessary).

Next, the baskets and utensils are set aside to thoroughly air dry. Wet items should NEVER be placed into oil.

Once the fryer is done draining, the technician will wipe down the interior before scrubbing areas where oil, grease and food particles still remain.

After that, the technician will rinse the interior with a rinsing agent and then again with water to remove the cleaning mixture and remnants. Any leftover water or cleaning solution will leave an odd aftertaste and affect the quality of the next batch of oil.

We then spray the exterior of the deep fryer and the counter with a degreasing solution, allowing it to sit for a few minutes to remove grease. After that, it is wiped down with a non-abrasive cloth and degreasing cleaning solution.

The entire fryer is then dried with a lint-free cloth, wiping down the heating element and allowing it to dry completely.

To finish up, our technician will remove the plastic coverings protecting floors and equipment and wipe down any grease splatters.

Throughout normal commercial kitchen operations, the area in front of the fryer gets a thin layer of grease which can cause become slick. Our technicians will thoroughly clean around equipment to reduce the risks of slips and fall accidents.

Fryer Maintenance Tips

Aside from boiling out and thoroughly cleaning all surface and fryer baskets or tools, we recommend routinely performing preventative maintenance on commercial deep fryers.

Check for gas leaks monthly by spraying the gas-conducting hoses with a soap-based cleaning solution and looking for bubbles. If bubbles appear, immediately shut off the gas and contact a technician to service the machine. Additionally, if you notice gas puddling near the fryer, repair any hoses or parts where the leaks are originating from immediately.

We also recommend taking steps to reduce the amount of foreign objects like food or water in the oil, which causes taste issues in fried food and reduces oil quality. To reduce the issue of loose particles ending up in the oil, load the fry basket away from the vat when cooking food.

Finally, extend the lifespan of cooking oil by keeping the temperature relatively low and covering the fryer when not in use at night or between busy service times.

Keep Deep Fryer Cleanings Routine

As a commercial kitchen operation, scheduling routine deep fryer cleanings will save you money in the long-term by cutting overall energy consumption. Additionally, it will reduce the long man-hours needed to clean an extremely dirty dryer and reduce the chances of the equipment becoming a fire hazard in your establishment. If you’re in the Dallas-Fort Worth area, contact Halo for a complete commercial kitchen cleaning consultation.

The post How to Clean a Commercial Deep Fryer appeared first on Halo Restoration Services.

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Training Staff to Spot Fire Hazards in a Commercial Kitchen

Commercials kitchens are full of fire-causing variables. In fact, restaurant kitchens are most at risk for potential fires compared to any other commercial structure. According to a report from National Fire Protection Association, more than 7,400 structure fires occur annually in drinking and eating establishments. These fires are costly, resulting in more than $245 million in property damage annually.

As we recently saw in Dallas, Texas late last month, it only takes a single spark to set an entire restaurant aflame. To reduce fire risks, NFPA 96 requires that restaurant owners train commercial kitchen staff on how to properly operate fire suppression systems and fire extinguishers.

With fire hazards in every corner of a restaurant’s kitchen, teaching staff what to do if one occurs and how to spot them is also imperative. While fire can be unpredictable, understanding way to prevent them and having standard safety procedures will protect employees, customers and the restaurant from dangerous fires.

Implement a Fire Safety Plan

Create a set of standard safety procedures for staff to follow in case of an emergency, especially in the case of a fire. Make reviewing and understanding how to respond in a fire emergency a part of the onboarding process for any new employees. Additionally, hold a refresher meeting annually to keep staff knowledgeable and educated.

Always include in safety procedures the emergency routes staff should follow in the event of a fire. This includes emergency escape procedures with pre-assigned routes based on a staff members’ typical work location.

Clearly mark emergency exits and keep them well-lit so that employees and customers can easily evacuate the building. Designate a staff meeting location outside of the building, and always have a contact list for emergency services and all employees.

As part of the fire safety plan, train employees on proper fire extinguishing methods. As mandated by OSHA, employees who are designated the task of operating fire extinguishers and fire suppressions systems must receive step-by-step training.

It’s also a good practice to train all employees working in the restaurant proper training – including all front-of-house staff.

Understand Potential Fire Risks

Once staff has been trained on your business’ fire safety plan, discuss common commercial kitchen fire hazards and the steps to properly neutralize them.

Grease Fires

One of the most common causes of a kitchen fires is due to grease buildup in the kitchen exhaust system. In fact, nearly half of all fires in the NFPA report were first ignited by cooking materials such as grease.

Residue can quickly collect in the vent hood, ductwork, filters and containment systems causing a major kitchen fire. Having a qualified contractor regularly service equipment and clean the exhaust system is the best way to avoid these types of fires.

If a grease fire does occur, train staff to NEVER use water to put out the flames. Water does not suppress a grease fire and will cause it to spread.

Cooking Fires

According to the NFPA report, deep fryers caused 20 percent of reported fires during the timeframe of the study. Always keep deep fryers at least 16 inches away from open flame cooking equipment or install a vertical divider that is at least 8 inches above the highest point of the fryer. This will ensure that the fryer’s hot oils do not splash onto an open flame and ignite.

A high temperature-limited device should also be installed on the deep fryer. This will cause the fryer to automatically shut off if the oil temperature reaches 475 degrees Fahrenheit or higher.

Since deep fryers cook food using high-temperature vegetable oil, an potential fire can spread very easily. Always clean any grease splatters caused by the deep fryer immediately, and train employees operating the fryer how to work the fire suppression system.

If your commercial kitchen uses a charcoal or wood burning oven, remove the ashes daily to prevent a potential fire. Additionally, store the ashes in metal containers located at least 15 feet away from the building before properly disposing of them.

Poor Housekeeping Practices

If the back-of-the-house in a restaurant is dirty and cluttered, a fire can quickly spread. In addition to being a food safety hazard, the kitchen area, walkways and storage areas should always be kept clean.

Keep paper products and food away from cooking sources and heat, and take out the trash at least once per day, if not more. Additionally, safely store all flammable liquids to reduce your risk of a potential fire. Properly label chemicals and liquids in tightly-sealed containers and keep them far away from sources of heat.

Consider hiring a commercial kitchen cleaning contractor for a one-time deep cleaning or to set up a regularly scheduled maintenance schedule.

Electrical Fires

Worn equipment wires, faulty appliances, broken switch plates or old breaker boxes can cause an electrical fire in a commercial kitchen. Exposed wires can collect grease, dust and food particles, potentially causing a short circuit and fire.

While less than 10 percent of all fires in the NFPA report were caused by faulty wires, it was the second most-costly type of commercial restaurant fire with $34 million in damage caused annually. If an electrical fire does occur, kitchen staff should be familiar with using a nonwater-based fire extinguisher and keep it at least 20 feet from appliances.

Final Thoughts

In addition to establishing a fire safety plan and understanding potential fire risks, set up a process that empowers employees to recognize and report unsafe conditions. As a restaurant owner, it can be challenging to know every regulation and requirement for your commercial kitchen operation, and staff should be an additional set of eyes to spot any deficiencies.

Don’t let a fire ruin your restaurant’s success or put your employees in danger. With proper planning, training and maintenance, the risk of a commercial kitchen fire can be greatly reduced. Additionally, knowing the hazards to watch out for and how to prevent them from escalating into a major fire keeps restaurant staff and customers safe.

The post Training Staff to Spot Fire Hazards in a Commercial Kitchen appeared first on Halo Restoration Services.

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Restaurants: Keeping Them Clean to Keep Customers Happy

A delicious meal is easily ruined by a negative atmosphere, no matter how great the restaurant might be. That negative atmosphere can arise from unruly patrons, surly waiters, or an unclean restaurant. While the first two can be forgiven as a one-time issue, restaurant uncleanliness can easily lead to loss of customer loyalty. For most people, the presentation of the restaurant is just as important, if not more so, than the food itself. via https://ift.tt/2PwTyDb

5 Tips for Cleaning A Commercial Kitchen

If you’re the owner of a commercial kitchen, keeping it clean at all times must be a priority to avoid contaminated food or beverages. This is such a hot spot for bacteria and germs to accumulate and when not properly maintained can create serious consequences for your business.

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The Restaurant Hood Cleaning Process

As a restaurant owner or kitchen manager, you know that to prevent restaurant fires it is necessary to regularly schedule your kitchen exhaust system cleaning and maintenance with a certified and insured vent hood cleaning company. A reputable company will clean your commercial-grade kitchen exhaust system down to bare metal – removing all grease and debris from your vent hood, exhaust fan, baffle filters and the duct system. This process most importantly keeps your restaurant and kitchen safe for employees and guests, but also keeps you in compliance with NFPA 96 requirements. via https://ift.tt/2OoeH28

Halo: Full-Service Cleaning Services for F&B Outlets

Video Transcript We’re very hands-on. We take our responsiveness to another level. What separates us from your traditional hood cleaning company is that we also handle any of your back-of-house cleaning needs; anything from the ceiling tile and the grid, to the FRP walls, to detailing all of your equipment, interior, exterior, floors, drains, you name it. There’s a lot of companies out there that say they can clean kitchens and you will find very quickly that they cannot. via https://ift.tt/2NgJHjN

Restaurant Hood Cleaning: Preparation and Cleanup

If you run or manage a restaurant, it’s vital you take steps to keep your kitchen in good shape at all times to prevent unneeded problems from arising. Issues that show up when you least expect can cause safety hazards, result in fines and/or damage your reputation. Your kitchen exhaust system is one of the main items you must address to keep your restaurant on the right path. Over time, grease builds up inside the hoods and other parts of your ventilation system, but you can prevent fires and gain peace of mind by enlisting a professional restaurant hood cleaning service to get the job done right. via https://ift.tt/2MKPiP6

Why Are Access Panels Such An Important Part Of Kitchen Exhaust System Ducts?

Kitchen exhaust systems–depending on frequency of use and the type of cooking being done–require regular cleaning to remove grease, dust and other wastes. Combustible grease generates a fire hazard, and since cooking takes place right under the exhaust systems, it’s relatively easy for stovetop fires to spread to grease-clogged ducts. Access panels are critical to get to all the areas of ductwork for proper cleaning.

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