Hidden Areas In Commercial Kitchens That Need Attention

Hidden Areas In Commercial Kitchens That Need Attention

Amidst the organized chaos in industrial kitchens, certain areas often go unnoticed, yet they play a crucial role in maintaining cleanliness, efficiency, and safety. We shine a spotlight on the hidden areas in commercial kitchens that demand attention, exploring their significance and offering practical tips for proper maintenance and upkeep.

1. Underneath and behind equipment

Beneath and behind cooking equipment, refrigerators, and other appliances are often overlooked during routine cleaning. However, these areas can accumulate grease, food debris, and pests over time, posing sanitation and safety hazards. Regularly schedule deep cleanings to access and clean these hidden spaces, ensuring a hygienic kitchen environment.

2. Interior surfaces of refrigeration units

While exterior surfaces of refrigeration units are routinely cleaned, the interior surfaces are often neglected. Spills, leaks, and food residues can accumulate inside refrigerators and freezers, leading to cross-contamination and food spoilage. Establish a cleaning schedule to thoroughly sanitize the interior surfaces of refrigeration units, including shelves, drawers, and door seals.

3. Ceiling and wall vents

Ceiling and wall vents play a vital role in maintaining proper ventilation and air quality in commercial kitchens. However, these vents can become clogged with grease, dust, and debris, impeding airflow and increasing the risk of fire hazards. Regularly inspect and clean ceiling and wall vents to ensure optimal performance and safety.

4. Floor drains and grease traps

Floor drains and grease traps are essential components of commercial kitchen plumbing systems, designed to prevent clogs and backups. However, these areas can become breeding grounds for bacteria, odors, and pests if not properly maintained. Implement a routine cleaning schedule for floor drains and grease traps to prevent blockages and maintain hygiene.

5. Storage areas and shelving units

Storage areas and shelving units are often crowded with food supplies, equipment, and utensils, making them susceptible to clutter and disorganization. Over time, dust, spills, and debris can accumulate on shelves and in storage bins, creating unsanitary conditions. Regularly declutter and clean storage areas to maintain orderliness and prevent contamination.

6. Exterior surfaces of equipment

While the interiors of cooking equipment are typically cleaned after each use, the exteriors may be overlooked during routine maintenance. Grease, grime, and fingerprints can accumulate on exterior surfaces, detracting from the kitchen’s appearance and cleanliness. Incorporate regular wiping and sanitizing of exterior surfaces into your cleaning regimen to maintain a professional and inviting kitchen environment.

7. Underside of countertops and tables

The undersides of countertops and tables are often neglected during cleaning, yet they can harbor spills, food residues, and pests. Routinely inspect and clean the undersides of countertops and tables to remove accumulated debris and maintain sanitation.


Paying attention to detail is essential for maintaining cleanliness, efficiency, and safety. By addressing the hidden areas highlighted above and incorporating them into regular cleaning and maintenance routines, commercial kitchen operators can create a hygienic and inviting environment conducive to culinary excellence.

If you are overwhelmed in dealing with these tasks, consider outsourcing your cleaning needs to a trusted kitchen cleaning company like Yasoda Evershine. We provide quality commercial kitchen cleaning services, including kitchen hood cleaning, exhaust hood and filter cleaning, and many more

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