A clean kitchen is the foundation of a successful food business. In commercial kitchens, cleaning and hygiene are not just about appearances—they are critical for food safety, equipment longevity, and compliance with health regulations.

Neglecting to clean your commercial kitchen equipment properly can lead to:

  • Cross-contamination

  • Foodborne illnesses

  • Equipment failure

  • Costly fines from health authorities

In this guide, Mariot Kitchen Equipment dubai shares the best practices for cleaning commercial Mariot kitchen equipment, helping you maintain a safe, efficient, and compliant kitchen.

Why Hygiene Is Essential in Commercial Kitchens

Commercial kitchens handle large volumes of food daily, which creates a high risk of:

  • Bacterial buildup

  • Grease accumulation

  • Mold growth

  • Pest infestation

Proper cleaning ensures:

  • Food safety for your customers

  • Smooth operations without breakdowns

  • Compliance with local health codes in the UAE

  • Extended equipment lifespan and reduced repair costs

Daily Cleaning: The First Line of Defense

1. Clean As You Go

Adopt the “clean as you go” policy to prevent mess buildup. This reduces the chance of cross-contamination and keeps your workstations organized.

2. Wipe Down Surfaces

Use food-safe sanitizers to wipe down:

  • Prep tables

  • Cutting boards

  • Countertops

  • Shelving and storage racks

3. Clean Cooking Equipment After Each Shift

For grills, fryers, and ovens:

  • Remove grease and food debris

  • Scrape flat-top griddles and clean drip trays

  • Drain and filter fryer oil daily (or as recommended)

  • Wipe exterior surfaces with degreaser

4. Sanitize Sinks and Faucets

Use antibacterial cleaning agents on sinks and taps to prevent bacteria buildup. Always clean sink basins after washing raw meat or seafood.

5. Empty and Clean Waste Disposal Areas

Clear garbage bins, wipe them down, and sanitize them to avoid odors and pest problems.

Weekly Cleaning Tasks

Some cleaning tasks should be scheduled weekly to prevent buildup and ensure smooth operation.

1. Deep Clean Equipment Components

Disassemble and deep clean:

  • Mixers

  • Blenders

  • Slicers

  • Food processors

Remove all detachable parts and wash them separately.

2. Clean Ventilation Systems

Kitchen hoods and filters collect grease rapidly. Clean or replace filters weekly to prevent fire hazards and maintain air quality.

3. Clean Refrigeration Units

  • Wipe down interiors and remove expired products

  • Clean door seals to maintain temperature control

  • Wash shelving units to remove spills or mold

4. Sanitize Ice Machines

Ice is classified as food. Clean and sanitize your ice machines weekly to prevent mold and bacteria from contaminating ice.

Monthly Cleaning and Maintenance

1. Descale Dishwashers

Mineral buildup in dishwashers can reduce cleaning efficiency. Use descaling agents monthly to remove limescale.

2. Clean Condenser Coils

Dirty condenser coils in refrigerators and freezers make compressors work harder, leading to equipment failure. Clean them monthly to maintain efficiency.

3. Inspect and Clean Floor Drains

Floor drains can harbor bacteria and cause foul smells. Pour cleaning solutions into drains regularly to prevent clogs and pests.

Best Practices for Cleaning Specific Equipment

1. Grills and Griddles

  • Use a grill brick or scraper while the surface is warm

  • Apply degreaser

  • Rinse with clean water and wipe dry

2. Deep Fryers

  • Drain oil and filter it daily

  • Boil out the fryer monthly to remove stuck-on residue

  • Use fryer cleaning brushes for hard-to-reach spots

3. Ovens

  • Use oven cleaners safe for commercial equipment

  • Remove racks and clean separately

  • Avoid using harsh chemicals that damage seals or coatings

4. Coffee Machines

  • Backflush espresso machines daily

  • Clean steam wands after each use

  • Descale machines monthly to remove mineral deposits

Use the Right Cleaning Products

Using the correct products is critical to avoid damaging equipment. Always choose:

  • Food-safe sanitizers for surfaces

  • Non-abrasive cleaners for stainless steel

  • Degreasers for cooking surfaces and hoods

  • Descalers for dishwashers, coffee machines, and ice makers

Consult with Mariot Kitchen Equipment for product recommendations based on your specific appliances.

Train Staff on Cleaning Procedures

Well-trained staff are essential for maintaining hygiene. Provide clear guidelines on:

  • Daily, weekly, and monthly cleaning tasks

  • Correct use of cleaning chemicals

  • Safe handling of equipment during cleaning

  • Proper storage of cleaning tools and supplies

Create a Cleaning Schedule

Develop a cleaning checklist for your kitchen. This should include:

  • Specific tasks assigned to team members

  • Frequency of each task

  • Verification logs for supervisors to sign off

A cleaning schedule keeps everyone accountable and ensures no area is overlooked.

Benefits of Regular Cleaning

  • Health and Safety Compliance: Avoid fines and shutdowns during inspections

  • Extended Equipment Life: Well-maintained machines last longer

  • Operational Efficiency: Reduce downtime from equipment failures

  • Customer Satisfaction: Clean kitchens result in better food quality and service

  • Cost Savings: Prevent expensive repairs and replacements

Work with Mariot Kitchen Equipment for Support

At Mariot Kitchen Equipment, we offer more than just equipment sales. We provide expert advice on:

  • Cleaning protocols for all major kitchen appliances

  • Preventive maintenance services

  • Custom stainless steel fabrication that's easy to clean

  • Access to genuine spare parts and cleaning supplies

We help you build and maintain a kitchen that meets the highest standards of hygiene and efficiency.

Get in Touch with Mariot Kitchen Equipment

Let Mariot Kitchen Equipment help you keep your kitchen clean, safe, and efficient.

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