Cleaning commercial fridges can be vitality important for the running of your business. Freshness, contamination and health standards are all major concerns when it comes to the ongoing use of fridges in your business. That’s why we’ve put together a must-read guide to cleaning yours.
How often should I clean?
This depends on your industry and use, but commercial fridges should be cleaned at least twice per year.
In most kitchens, fridges have to handle a lot. Spills, leaks and plenty of use, it’s important they are cleaned often and thoroughly to not just keep them clean but to maintain them in top running condition. Here’s how.
How to clean commercial a fridge
- TURN OFF AND EMPTY BEFORE CLEANING
To be safe, fridges should be turned off before cleaning. They should also be emptied to prevent yourself or staff from cleaning around items and missing dirty areas. Emptying food from a fridge also helps you with food rotation and identify food that is past its expiration date.
- CLEANING PRODUCTS
Choose your products wisely in order to prevent damage or discolouration. Checking the label of chemicals and cleaning products before use is the best way to prevent wear to stainless steel, rubber, aluminium or other materials within your commercial fridge. It is also good practice to avoid cleaning products that are scented as this could cause you to miss bad odours that inform you of gone off food.
- CLEAN INSIDE AND OUT
A thorough cleaning hits every corner of your fridge. Removing shelves where possible means you can get every single particle of dirt within your fridge. Opening doors, removing trays and any other hard to reach areas will make things much easier for you. Door handles are something that is easily forgotten – so leave these until last so you don’t keep dirtying them after each use. Any persistent stains should be treated appropriately and cleaned thoroughly before moving on. Bacteria and mould can form anywhere. We suggest cleaning at the start and checking each area again at the end to ensure you got every nook and cranny
- DRY FRIDGE BEFORE RESTOCKING
This essential step stops sitting water or chemicals from discolouring your fridge. Water provides a perfect breeding ground for bacteria and mould making drying the final step of a perfectly cleaned fridge. Once this has been achieved, it is time to carefully restock your commercial fridge how you wish.
- SERVICING AND MAINTENANCE
We offer quality maintenance to stop all your stock from going bad in the event of an issue with your commercial fridge. The mess and waste an ill-timed breakdown could cause would not be fun for anyone. Make sure your fridge is in tip-top working order 365 days per year and ensure your filters are changed annually to create a clean, green cold machine.
Contact Thermo Tech today for your commercial cooling needs.
