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When it comes to your kitchen, hygiene is essential – food should never be prepared in dirty or bacteria-ridden environments. Regular cleaning is the only way to ensure good hygiene, but this is easier said than done, with so many different appliances becoming staples of the 21st century kitchen.
Obviously, the more you use an appliance to prepare food, the more frequently you should clean it. But here’s a quick guide to the different parts of your kitchen and how often they should be cleaned:
Even with all the water and detergent that it comes into contact with, your kitchen sink still needs to be cleaned on a regular basis. Every time you use it to wash raw meat, you should disinfect your sink afterward. If your sink gets a lot of use, it’s a good idea to wipe it down with dishwashing detergent at the end of every day. Otherwise, treat it to a thorough scrub every week or two. Helpful webpages can tell you how to unblock a sink, but to prevent this from happening, use a drain unblocker to keep your drains clean and odour-free.
A dirty refrigerator breeds bacteria and mould, so it’s important to go through your fridge weekly and toss out any expired food. Also, wipe away any spillages immediately. A more thorough cleaning should be performed every month or two — this involves removing the trays and shelves, wiping them down with a spray detergent, along with the interior of the fridge, most importantly: don’t forget to disinfect your fridge door handle on a weekly basis!
Blenders, Slush Machines, Coffee Machines
Some people thrive on these appliances, so if you use them often, it’s also important to clean them often. Slush machines should be at least rinsed after every use, but given how sticky they can get, a more thorough cleaning with dishwashing detergent should be done monthly. Likewise, blenders and coffee makers should be washed or rinsed with every usage, but a thorough monthly cleaning is necessary to get rid of hard water deposits.
Check your dishwasher frequently to clear away any food particles. A more thorough clean should be done every month: use a dishwasher cleaner to keep your dishwashers clean and in tip top condition. You should also wipe down the door with a spray and wipe cleaner.
For those ovens that aren’t continuously cleaning, it’s a good idea to clean your oven at least every other month with our Brawn Oven Cleaner. If a heavy duty oven clean is required you can also soak and scrub the racks until they’re free of any burnt-on grease.
Floor, counter, surfaces
For very busy kitchens, the floor, counter, and other surfaces should be wiped down and disinfected daily with a Catering Degreaser to dissovle and float away the toughest grime. Otherwise, you can get away cleaning the floor once a week, but counters and surfaces should still be cleaned every day.
Remove and wash the glass trays, and wipe down the microwave interior with a spray detergent at least once a week. And remember to clean the outside panels and door handle too.
For maximum efficiency and cleanliness, freezers should be emptied and defrosted once a year, or once half an inch of ice crystals builds up on the interior surfaces of your freezer.
This should be emptied of crumbs once a month. Wipe down the exterior while you’re at it.
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