Restaurant green cleaning tips
14 April 2014
For the most part much of the chemicals used in a commercial kitchen today happen to be rather harsh and even caustic to the skin if we're not careful.
This is bad news for those of us who underestimate their importance. If you want to have a great level of sanitation around your commercial kitchen, then you will need to treat the area well, but also keeping in mind that much of these chemicals may not exactly be good for the environment or those they may affect if we don't rinse them well enough. On the bright side we can change that by using a different type of cleaner each time we need to take care of our cleaning efforts in a restaurant.
One of the biggest issues most people have when it comes to green cleaning is why we must do it when the products we use work just the same. Many of the owners out there seem to lack the desire to change when they believe things are just fine. Although this may work in the kitchen, the environment begs to differ as it has repeatedly suffered damage from the chemicals constantly being pumped out via our sewer systems.
Much of the chlorine, ammonia and bleach used in domestic cleaning products contain and release toxic fumes and greenhouse gases while also acting as carcinogens. There is also the issue with phosphates used in much of the cleaners which are slowly killing marine life as they reach the ocean. We can avoid that by making the transition toward green, biodegradable cleaning products instead.
What can we do to change all of that? Well to begin with you can start by following a few simple tips:
- Avoid dumping your dirty water in the storm drains as the water will go right to a nearby body of water, thus damaging the local ecosystem. You should make sure you avoid that as the local water quality and aquatic life will suffer from it as well as spreading the toxins around.
- Cleaning up with absorbent substances such as cat litter or sand can be of great help when you make a spill. You can dry it out and then sweep it up, when accidents happen away from a normal drain.
- Recycle your oils and grease into a more useful product such as biodiesel. You can do that today opposed to washing them down the drains which would cause clogging as well as a bad smell that lingers for a long time, prompting the use of harsh chemicals that also pollute the environment.
- Clean your filters as often as you can in your commercial kitchen as they can really get clogged. Cooking in a restaurant kitchen can produce a lot of smells that linger for a long time if you don't treat the filters with respect, giving them regular maintenance.
Written by Grace Bailey on behalf of