Everyone knows, cleaning can be tired, boring and time-consuming as you have to do it over again and again to keep your place clean. If you think cleaning is easy, just grabbing some cloths or mop and sweeping all the dirt out of your kitchen and then you should think again. There are so many notices and process must be done for a proper cleaning process. So, what will make cleaning less bother-some? Today, we will give you the ultimate guideline for cleaning in the shortest time that still can help you achieve the most favorable results. You will have more spare time to enjoy your sweet life after reading this article.
Cleaning Schedule for Kitchen Items
Particular kitchen items need certain cleaning frequencies. Below is how often you should clean your kitchen items.
- Kitchen Surface and Utensils: After each use
- Oven and Microwave: Weekly
- Sinks and Garbage Disposal: After each use or between uses. You should remove all chunks from garbage disposal after each use to prevent drain from getting stuck.
- Garbage Bin: Daily or weekly
- Fridge and Freezer: Monthly
- Dishwasher: Monthly
- Ventilation Systems: every 3 months to 1 year depending using frequency.
Memorizing those tips will help you actively arrange your cleaning and save time. You should not wait to certain date of month to clean everything together, there are so many things to clean and you feel tired at the same time. Follow these schedule also help you maintain your kitchen equipment, thus, save some repair costs ahead.
Besides cleaning schedule, having a check list to keep up with your cleaning is very helpful. You should list all the tasks, items and areas that need to be cleaned up and stick to it. The purpose is to avoid missing any kitchen equipment and spots. It is very annoying to realize what you have missed after a long day of cleaning.
Common Things That Are Usually Forgotten: Keep the checklist around when you are cleaning the kitchen. A small tip for not missing out any items or tasks is to stick the checklist on visible place and update it frequently. Here are few things that people often forget:
- High places or underneath appliances: high shelves; top or bottom of cabinet, oven, fridge ect., and bottom of kitchen equipment are rarely cleaned. These places are usually neglected but are the dirtiest places in your kitchen. Make sure you check and clean all the dust on those places.
- Drains and gullies: Check if there are any chunks, leftover stuck in the drain. This is common mistake because drain is too small to notice. However, if you don’t clean it often, your kitchen will have strange bad smell and stuck drain is inconvenient sometimes.
- Seals and doors of equipment: These are tiny details that are usually left out during cleaning. Remember that doors and seals are frequently touched before you grab your food, thus, keeping these spots clean is very essential.
- Filters and plenum chambers: Remember to clean those to provide fresh air for your kitchen.
- Ventilation systems: The system needs periodic check for maintenance. The cleaning process need technical skills so if you cannot do it, ask for professional help.
Touch Points: “Touch points” are areas that are touched frequently such as kitchen surfaces, door handle of fridge, cabinet, ect… Since you touch these points every time you cook, you should clean them after uses or daily in order to reduce the risk of spreading germs and diseases. Here is guidance for cleaning those touch points:
- Use disinfectant while cleaning
- Leave the chemical some minutes to work before cleaning
- Use clean cloth of wiping out the chemical. Remember to wash the cloth after cleaning and place it on the dry areas. You can sterilize cleaning cloths by boiling or wash them with hot water.
Colour Coded Cleaning: Color code cleaning is a method of distinguishing cleaning equipment for each certain areas and appliances. The objective of this method is to avoid cross-contamination across each area of the kitchen and reduce spreading germs and bacteria. Just like you should separate kitchen tools for raw and cooked food, colour coded cleaning will help to prevent food or chemical poisoning. Commonly, there are four codes of cleaning equipment in the method.
- Blue: suitable for general low risk areas such as table or kitchen surfaces, window edges, ect., (excluding food areas)
- Green: for food and bar use, kitchen, cooking or food preparation tools
- Yellow: for sinks, wash basins or washroom surfaces or other specialist areas like counters, mirrors or mental works.
- Red: Most often used areas with high risk of bacteria such as sanitary appliances, washroom floors, toilets, urinals, ect.,
Essential Cleaning Tools and Equipment
In order to cleaning effectively, you should have all the essential cleaning equipment. Some areas or appliances need special tools to wipe away of dusts and greasy stains in kitchen. Below is the list of necessary cleaning tools:
- Broom, brush set and dustpan
- Pulse mop, mop bucket
- Cleaning cloths, disposable gloves or fiber/plastic gloves
- Multipurpose cleaner, sanitation cleaner and floor cleaner
- Some specific tools for hard-to-reach areas
- Grout brush and other specific brush to remove harder stains or debris on the floor
- Pelican pump or spaying containers to help cleaning more convenient and control the cleaning chemical use during the cleaning process. Remember that using too much cleaning chemical is not a good thing.
- Some special tools for cooking equipment such as pumice grill stone to remove grease and baked-on stains from oven racks
By well-prepared with all essential cleaning tools, your cleaning will be much easier, give you time to focus more on details as well as shorten the cleaning time. Other notice is to separate kitchen cleaning tools from other cleaning tools and cooking tools using colour coded method for safety purpose.