Deep clean a commercial kitchen monthly: strip and soak hood filters in a hot alkaline degreaser, empty and sanitise all cold storage, clean behind and under every equipment piece, descale the dishwasher and boiler, flush drains, and finish with a food-safe sanitiser on every contact surface. Log each clean — FSSAI audits ask for records.
Daily close-down clean (30-45 minutes)
- Scrape and wash the range top, griddle and burners.
- Filter or change fryer oil; wipe the fryer cabinet.
- Sanitise all prep tables, chopping boards and knife handles.
- Empty bins, wash bin interiors, remove waste from the premises.
- Sweep, degrease and mop floors including under equipment edges.
- Pour hot water and a drain enzyme down each floor drain.
- Sign the cleaning log.
Weekly tasks
- Soak the exhaust hood filters in hot degreaser overnight.
- Pull out the fridge and freezer; clean coils, gaskets and drip trays.
- Descale the dishwasher and any boiler or coffee equipment.
- Wash walls up to splash height and clean the ceiling near the hood.
- Empty, wipe and rotate dry-store shelves (FIFO check).
- Review the pest control bait stations and log any sightings.
Monthly deep clean, step by step
- Shut down and cool. Turn off gas and power at the isolation points. Never degrease a hot surface.
- Strip out. Remove filters, grates, burner caps, shelves, gaskets and trays. Soak them in a hot alkaline degreaser bath for 30-60 minutes.
- Hood and duct. Scrape the hood canopy, degrease, then rinse. Grease inside the duct is the single biggest fire risk in a cloud kitchen — get the duct professionally cleaned at least every quarter.
- Equipment interiors. Oven cavities, tandoor surrounds, fryer wells (boil out with a fryer-boil cleaner), microwave, mixer and grinder bowls.
- Cold storage. Move stock to a backup unit, defrost, wash with a mild alkaline cleaner, sanitise, dry, and verify the thermometer against an ice slurry (0°C).
- Behind and beneath. Move every movable unit. Grease and food debris behind equipment is where pests breed.
- Drains and traps. Lift covers, remove solids, scrub, then treat with an enzyme. Check the grease trap.
- Sanitise and dry. Rinse all degreased surfaces with potable water, apply a food-safe sanitiser at the label contact time, and air dry. Do not wipe dry with a used cloth.
- Record. Date, area, chemical used, who did it, who verified.
Chemical safety basics
- Never mix chlorine bleach with acid descalers — it releases chlorine gas.
- Use gloves, apron and eye protection for degreasers.
- Store chemicals in a separate, labelled area away from food.
- Keep the safety data sheets on site — inspectors ask.
What FSSAI inspectors look at
A documented, signed sanitation schedule; potable water test reports; clean and intact hood filters; pest control contract and logs; medical fitness certificates for food handlers; and FoSTaC training for at least one supervisor. If you are still setting up, read licence and legal requirements and kitchen layout.
Frequently asked questions
How often should a commercial kitchen be deep cleaned?
Full deep cleaning once a month, with a weekly deep clean of the exhaust hood filters, fryers and cold storage, and a daily close-down clean of all surfaces, floors and drains.
What chemicals are used to deep clean a kitchen?
An alkaline degreaser for hoods and ranges, a food-safe sanitiser (chlorine 100-200 ppm or quaternary ammonium) for contact surfaces, a descaler for dishwashers and boilers, and a drain enzyme. Never mix bleach with acid cleaners.
Does FSSAI require a cleaning schedule?
Yes. Schedule IV of the FSS (Licensing and Registration) Regulations requires a documented cleaning and sanitation schedule with records. Inspectors routinely ask for the signed log.
How much does commercial kitchen deep cleaning cost in India?
An outsourced monthly deep clean for a small cloud kitchen typically costs ₹3,000-₹12,000 depending on city and area; chimney and duct cleaning is usually quoted separately.
Next steps
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