How to Clean Commercial Kitchen Equipment: The 8 Step Complete Guide

If you run a café, restaurant, or catering business, you already know how quickly a kitchen can go from spotless to chaotic during a busy service. After a Friday night rush, the fryer oil smells burnt, the combi oven is full of grease, and your stainless steel benches are covered in fingerprints. Learning how to clean commercial kitchen equipment properly is one of the smartest investments you can make in your business. Regular cleaning keeps food safe, protects your staff, and ensures your expensive equipment operates efficiently, just as you do.

This isn’t just about appearances. A dirty kitchen creates health risks, slows down service, and shortens the lifespan of your equipment. Worse still, it can lead to energy inefficiency, costly breakdowns, and even fines from food safety inspectors. Regular cleaning enhances hygiene, prolongs the life of your equipment, conserves energy, and ensures compliance with FSANZ regulations. In this guide, we’ll show you practical cleaning steps for the most common pieces of commercial equipment found in Australian kitchens.

Table of Contents

• Why Cleaning Commercial Kitchen Equipment Matters
• General Principles of Cleaning
• Common Mistakes to Avoid
• Step-by-Step: Cleaning Key Equipment
  • • Combi Ovens
    • Fridges & Freezers
    • Deep Fryers
    • Stainless Steel Benches
    • Dishwashers
• Commercial Kitchen Cleaning Schedule
• Compliance and Safety
• Snowmaster’s Expertise Since 1945
• Pro Tips from the Kitchen
• Frequently Asked Questions
• Conclusion

Why Cleaning Commercial Kitchen Equipment Matters

Cleaning isn’t just a chore you squeeze in between shifts — it’s the backbone of a safe and efficient kitchen. Here’s why it matters:

• Food safety: When fridges, ovens, or fryers aren’t cleaned properly, bacteria can spread quickly. Sticky fryer oil, mould in fridge seals, or food scraps left in ovens can all cause cross-contamination. Staying on top of cleaning is essential for HACCP and FSANZ compliance.
• Performance: A clean oven heats more evenly, a clean fryer keeps oil fresh, and a clean fridge uses less electricity. Something as simple as dust on condenser coils can increase energy use by up to 20%, adding hundreds of dollars a year to your bills.
• Lifespan: Commercial equipment isn’t cheap. Protecting your investment by cleaning and maintaining it properly can add years to its life. Many brands — like Anvil, Roband, Atosa, and Fagor — are designed to last, but only if they’re cared for.
• Reputation: Customers notice details. A spotless kitchen sends a message of professionalism and care. On the other hand, nothing damages trust faster than a dirty, greasy environment.

General Principles: How to Clean Commercial Kitchen Equipment

Every piece of equipment has its own cleaning method, but a few golden rules apply across the board:

1. Always switch off and unplug equipment before cleaning.
2. Use warm water with mild detergent unless the manufacturer specifies otherwise.
3. Rinse thoroughly to avoid chemical residue on food-contact surfaces.
4. Dry properly to prevent rust, mould, or electrical issues.
5. Use protective gloves and, if needed, goggles when handling potent cleaning agents.
6. Follow the grain when wiping stainless steel to prevent scratches.
7. Never mix cleaning chemicals unless you’re sure they’re compatible.
8. Keeping these basics in mind reduces mistakes and ensures the safety of both staff and equipment.

Common Mistakes to Avoid

Even experienced chefs can slip up when it comes to cleaning. Here are the pitfalls that cause the most problems:

• Using harsh chemicals on stainless steel: Bleach or abrasive powders can leave permanent marks. Always use products approved for commercial kitchens.
• Forgetting gaskets, seals, and filters: These small parts are easy to overlook, but they collect grime fast. Dirty gaskets compromise fridge seals, while blocked filters reduce dishwasher performance.
• Cleaning while the equipment is hot: Not only is this dangerous, but it also makes cleaners less effective. Always wait for the equipment to cool before deep cleaning.
• Neglecting hidden components: Condenser coils, fryer heating elements, and dishwasher rinse arms are often overlooked. Over time, this reduces efficiency and leads to breakdowns.
• Treating equipment like domestic appliances: Commercial gear is built tougher, but that doesn’t mean it can handle neglect. Domestic cleaning habits aren’t enough in a busy hospitality environment.

Step-by-Step: Cleaning Common Commercial Kitchen Equipment

How to Clean Commercial Combi Ovens

Combi ovens are the backbone of many modern kitchens, combining steam and convection cooking to handle everything from roasts to pastries. But because commercial combi ovens are used for such a wide range of foods, they quickly collect grease, carbon build-up, and mineral deposits from steam. Without proper cleaning, you’ll notice uneven cooking, unpleasant smells, and higher running costs.

To keep them in top condition, carry out a daily cleaning routine for hygiene and performance, and schedule a deep clean or descaling regularly to prevent long-term damage.

Daily Cleaning Routine

• Cool & Prepare: Allow the oven to cool slightly before cleaning. Always switch off and disconnect power.
• Remove Accessories: Take out trays, racks, and pans, and soak them in warm soapy water.
• Wipe Interior: Use a manufacturer-approved oven cleaner or mild degreaser to wipe down the chamber. Avoid bleach or harsh chemicals.
• Check Fans & Corners: Grease often builds up in hard-to-reach spots. Pay attention to fans, corners, and door seals.
• Run Auto-Clean (if available): Many modern combi ovens (such as Fagor models) include an automatic cleaning program — use it daily to save time and water.
• Dry & Reassemble: Wipe down with clean water, dry thoroughly, and reinsert racks before the next service.

Weekly or Deep Clean & Descaling

• Drain & Protect: Drain the oven if required and wear gloves to handle cleaning agents.
• Remove Build-Up: Use a non-abrasive pad or scraper to remove any burnt-on grease or carbon deposits.
• Clean Glass Doors: Wipe down the inside of glass doors with warm water and a vinegar solution to remove streaks and grease.
• Descale Steam System (Monthly): Run a descaling program or flush with a commercial descaler, following the manufacturer’s instructions. In hard-water areas, this may need to be done more frequently.
• Check & Replace Seals: Inspect door gaskets for wear and replace if cracked or loose — a tight seal is essential for efficiency.
• Final Rinse: Always rinse the chamber with clean water after chemical cleaning to prevent residues from contaminating food.

How to Clean Commercial Fridges & Freezers

Commercial fridges and freezers run 24/7, making them one of the most important and expensive pieces of equipment in your kitchen. If neglected, dirty seals, mould, and dusty condenser coils can cause food safety issues, higher electricity bills, and premature breakdowns.

To keep your commercial fridge and commercial freezers performing at their best, follow a daily routine for basic hygiene and a weekly or monthly deep clean to tackle hidden components and efficiency.

Daily Cleaning Routine

• Check Temperatures: Record fridge and freezer temps at the start of each shift to meet HACCP compliance.
• Wipe Surfaces: Clean handles, shelves, and door gaskets with warm soapy water or sanitiser.
• Remove Spills Immediately: Any liquid spills should be wiped as soon as possible to prevent odours and bacterial growth.
• Inspect Seals: Check gaskets for crumbs or mould build-up and wipe them clean with a damp cloth.

Weekly or Deep Cleaning

• Empty Safely: Transfer food into coolers or temporary storage to keep it safe during cleaning.
• Remove Shelves & Drawers: Wash shelves, racks, and trays in warm soapy water and allow them to air dry before replacing.
• Clean Interior Walls & Floors: Use a mild detergent or food-safe sanitiser to scrub all interior surfaces. Pay extra attention to corners and drainage holes.
• Disinfect Gaskets: Scrub gaskets with a soft brush and sanitiser to prevent mould and maintain airtight seals.
• Vacuum Condenser Coils (Monthly): Switch off the unit and vacuum or brush dust from the condenser coils. Dirty coils can increase energy use by up to 20%.
• Check Drain Pans & Tubes: Ensure drain lines aren’t blocked, as this can cause leaks or ice build-up.

How to Clean Commercial Deep Fryers

Deep fryers are one of the hardest-working appliances in any commercial kitchen. Regular cleaning not only improves food quality but also reduces fire hazards and extends the life of your equipment. Old oil, grease build-up, and food particles are the biggest culprits that cause breakdowns and flavour issues.

To clean a commercial deep fryer, carry out a daily routine to filter and replace oil, remove debris, and wipe down surfaces. For a deeper clean, known as a “boil-out,” drain the fryer completely, scrub internal components, and run the fryer with a water-and-cleaner solution to dissolve stuck-on grease.

Daily Cleaning Routine

• Turn Off & Cool: Switch off the fryer and allow oil to cool before handling.
• Filter or Replace Oil: Use a filtration system to extend oil life, or replace with fresh oil if degraded.
• Remove Debris: Skim out crumbs and food particles from the oil and baskets.
• Wipe Exterior: Use a damp cloth with mild detergent to wipe the outside of the fryer.
• Top Up Oil: Refill with fresh oil as needed, keeping levels within the manufacturer’s guide.

Weekly or Deep Clean (Boil-Out)

• Drain Oil: Carefully drain all oil into a suitable disposal container. Follow local council guidelines for safe oil disposal.
• Scrub Components: Remove baskets, lids, and heating elements (if detachable) and clean with warm water and degreaser.
• Prepare Solution: Fill the fryer tank with warm water and a commercial fryer cleaner or degreaser.
• Boil Out: Heat the solution to a simmer (not a full boil) and allow it to run for 15–20 minutes to loosen grease.
• Rinse Thoroughly: Drain the cleaning solution, rinse with clean water several times, and dry completely.
• Reassemble & Refill: Once fully dry, reassemble the fryer and refill with fresh oil.

How to Clean Stainless Steel Benching & Surfaces

Stainless steel benches are durable, hygienic, and a staple in every commercial kitchen — but they show smudges, streaks, and water spots easily if not maintained correctly. Regular cleaning keeps them looking sharp and prevents long-term damage.

To clean stainless steel benching, first wipe the surface with a microfiber cloth and warm, soapy water, rinsing thoroughly with clean water to prevent residue. Dry immediately with a clean, dry microfiber cloth to avoid water spots. For tough stains or fingerprints, use a solution of equal parts white vinegar and water or a glass cleaner. Always wipe in the direction of the grain with a stainless steel bench surface, avoid abrasive cleaners, and rinse and dry immediately after cleaning.

Daily & General Cleaning

• Gather supplies: Have a microfiber cloth, warm water, and mild dish soap ready.
• Create a solution: Add a few drops of mild dish soap to a sink or bucket of warm water.
• Wipe with the grain: Dampen a soft, clean cloth or sponge with the soapy water and gently wipe the bench in the direction of the grain.
• Rinse thoroughly: Use a clean cloth and plain water to remove any soap residue.
• Dry immediately: Finish with a dry microfiber cloth to prevent streaks and water spots.

How to Clean Commercial Dishwashers

Commercial dishwashers save countless hours of labour, but they need consistent care to deliver spotless results and prevent costly breakdowns. Hard water, food debris, and detergent residue are the main culprits behind poor performance. Without proper cleaning, you’ll notice cloudy glassware, streaky plates, and even unpleasant smells.

To keep your commercial dishwasher running at peak performance, follow a daily cleaning routine and carry out a weekly or monthly deep clean depending on usage and water quality.

Daily Cleaning Routine

• Empty & Drain: At the end of service, open the drain valve and completely empty the wash tank.
• Remove Debris: Take out filters, strainers, and curtains (if fitted) and wash them under warm running water to remove food scraps and grease.
• Clean Spray Arms: Remove and rinse spray arms, checking for blocked holes. Even a single blockage can reduce water pressure and cleaning efficiency.
• Wipe Interior: Use a soft brush and warm soapy water or a non-foaming cleaner to wipe the chamber walls, door gasket, and corners.
• Exterior Surfaces: Wipe down handles and controls with sanitiser to prevent grime build-up.
• Air Dry: Leave the dishwasher door slightly open overnight. This allows air circulation, prevents mould, and ensures the machine dries fully.

Weekly or Deep Clean & Descaling

• Drain & Prepare: Switch off and drain the machine completely. Remove racks, baskets, and other removable parts for separate cleaning.
• Run Descaling Cycle: Use a commercial descaling solution or a vinegar-and-water mix (if manufacturer-approved) to dissolve mineral and lime-scale build-up. Follow the machine’s instructions carefully.
• Scrub Hard-to-Reach Areas: Focus on rinse arms, corners, and filters where grease often builds up unnoticed.
• Check Dosing Systems: Inspect detergent and rinse-aid dosing systems for accuracy — poor dosing leads to streaks and wasted chemicals.
• Inspect Seals & Fittings: Look for cracked or mouldy door gaskets and replace if necessary. Check for leaks around hoses or pipes.

Commercial Kitchen Cleaning Schedule

Consistency is essential in a busy kitchen. A cleaning schedule helps staff understand their daily, weekly, and monthly responsibilities for maintaining equipment safety, efficiency, and compliance. Post this checklist in your kitchen for easy reference, ensuring that everyone contributes to keeping the commercial kitchen equipment clean.

Equipment	Daily	Weekly	Monthly
Combi Ovens	Wipe spills	Deep clean interior	Check filters
Fridges & Freezers	Wipe shelves	Disinfect gaskets	Clean condenser coils
Deep Fryers	Filter oil	Boil out	Inspect elements
Stainless Benches	Wipe down	Polish	Inspect for scratches
Dishwashers	Clean filters	Run descaling cycle	Inspect rinse arms

Compliance and Safety

In Australia, kitchen hygiene isn’t optional — it’s enforced. Food Standards Australia New Zealand (FSANZ) and HACCP standards require strict cleaning schedules, and local councils carry out regular inspections.

Fines, forced closures, and reputational damage are all real risks for kitchens that fail to maintain proper cleaning standards. On the other hand, a spotless kitchen shows inspectors you’re serious about compliance and keeps your licence secure.

Always document your cleaning routines and train staff on compliance requirements. A well-kept logbook can save you during inspections.

Snowmaster’s Expertise Since 1945

Snowmaster has been supplying Australian hospitality businesses since 1945. For more than 75 years, we’ve supported cafés, restaurants, and caterers with tough, reliable equipment that’s built for easy cleaning.

Our clients often choose brands like Fagor for their self-cleaning combi ovens, or Atosa for fridges with easy-to-remove shelves and gaskets. With Snowmaster, you’re not just buying equipment — you’re investing in products designed to last and simplify cleaning routines.

Pro Tips from the Kitchen

• Keep an old toothbrush handy: Perfect for scrubbing fryer corners, fridge gaskets, and other hard-to-reach spots.
• Clean as you go: Wipe spills and splatters immediately instead of leaving them for the end of service — it saves hours later.
• Use colour-coded cloths: Assign specific cloths for benches, fridges, and sinks to prevent cross-contamination in your kitchen.
• Work with the grain: When polishing stainless steel, always follow the grain to keep benches and appliances looking professional.
• Invest in good microfibre cloths: They reduce streaks, last longer than disposables, and are more cost-effective over time.
• Schedule deep cleans strategically: Do big clean-downs after lunch or before a quiet service, so your kitchen doesn’t grind to a halt during peak hours.
• Rotate the responsibility: Don’t let cleaning fall on the same staff every time — rotate duties to keep standards consistent and staff accountable.

Frequently Asked Questions

How often should I clean commercial kitchen equipment?

Most commercial kitchen equipment requires daily attention as well as regular deep cleaning. Surfaces, such as benches and cooktops, should be wiped down after each use. At the same time, fryers need daily oil filtering to maintain flavour and safety. Ovens, fridges, and dishwashers should be given a weekly deep clean to prevent grease, mould, or mineral build-up. Certain parts, such as fridge condenser coils or dishwasher spray arms, need monthly maintenance to keep energy use low and performance high. A simple rule of thumb is to clean daily to maintain hygiene, deep clean weekly to optimise efficiency, and inspect monthly to prevent costly repairs or unexpected breakdowns.

Can I use vinegar to clean stainless steel benches?

Yes, vinegar is a safe and effective natural cleaner for stainless steel benches, provided it is diluted with water. Mix equal parts vinegar and water in a spray bottle, apply to the surface, and wipe with a microfiber cloth following the direction of the grain. This helps remove fingerprints, light stains, and grease without damaging the finish. Always rinse with clean water afterwards and dry immediately to avoid streaks or water spots. For tougher stains or a polished, professional look, switch to a commercial stainless steel cleaner once or twice a week. Avoid bleach or abrasive powders, which can scratch or corrode stainless steel surfaces over time.

How do I clean a commercial deep fryer safely?

To clean a commercial deep fryer safely, start by switching off the machine and letting the oil cool to a safe temperature. Filter or replace oil daily, as old oil affects taste and can cause safety hazards. Skim out crumbs and debris, then scrub fryer baskets and accessories with hot water and detergent. Once a week, carry out a “boil-out”: drain the fryer, fill it with water and a fryer cleaner, heat gently to loosen stuck-on grease, then drain and rinse thoroughly. Always dry completely before adding fresh oil. Regular fryer cleaning not only keeps food crisp and tasty but also prevents fires and extends the life of your equipment.

Do commercial dishwashers need daily cleaning?

Absolutely. Commercial dishwashers are workhorses in busy kitchens, and without daily cleaning, they quickly lose efficiency. At the end of each shift, drain the tank, remove and rinse filters and strainers, and transparent spray arms to keep water pressure strong. Wipe down the interior, door seals, and exterior handles with warm soapy water or sanitiser, then leave the door slightly ajar overnight to allow air circulation. Once a week, run a descaling cycle with a commercial solution or vinegar mix to dissolve lime scale, especially in hard water areas. Keeping your dishwasher clean ensures sparkling results, reduces breakdowns, and avoids costly repairs caused by mineral build-up or blockages.

What happens if I don’t clean equipment regularly?

Neglecting commercial kitchen equipment creates serious risks for both safety and performance. Dirty fryers with old oil can cause fires, fridges with blocked coils use more power, and dishwashers with clogged filters leave plates dirty. Over time, grime and mineral deposits force machines to work harder, shortening their lifespan and leading to expensive breakdowns. There are also compliance issues: food safety inspectors can fine or even close businesses that don’t maintain proper hygiene. On top of that, customers notice poor food quality — limp produce, greasy chips, or stale smells — and lose trust quickly. Regular cleaning protects your investment, keeps energy costs down, and maintains your reputation.

What cleaning products should I avoid?

Not all cleaning products are safe for commercial kitchen equipment. Avoid bleach on stainless steel benches, as it can corrode surfaces and damage welds. Abrasive powders or scouring pads should also be avoided because they scratch finishes, leaving permanent marks that trap bacteria. Strong acids are another hazard unless specifically recommended by the manufacturer, as they can damage seals, gaskets, and coatings. Instead, use mild detergents, non-foaming cleaners, or manufacturer-approved solutions. Natural alternatives like diluted vinegar work well for light cleaning, but always rinse thoroughly afterwards. Using the wrong products not only risks damaging expensive equipment but can also leave harmful chemical residues on food-contact surfaces.

Ready to Upgrade or Replace Equipment?

Need equipment that lasts? Explore our full range of commercial kitchen equipment today or call our team on (02) 9799 9911. We’ll help you find gear that’s easy to clean, built for Australian kitchens, and HACCP-compliant.

Conclusion

Mastering how to clean commercial kitchen equipment is one of the simplest ways to protect your business. Clean commercial kitchen equipment runs more efficiently, lasts longer, and ensures customer safety. It also saves money by reducing energy bills, avoiding breakdowns, and preventing fines.

The bottom line: a clean kitchen is a productive kitchen. Invest time in daily cleaning routines, and your business will thank you.