Cleaning of large kitchens and food businesses requires the right cleaning agents and work methods.

Procedures:

For daily cleaning use Alkalisk køkkenrengøring, Drynal rengøringsmiddel pro or another equivalent all-purpose cleaner.

Once a week wash with Penitol desinfektionsmiddel after the normal thorough cleaning.

Surfaces in contact with food:

1. Cleaning
2. Rinsing with clean water
3. Disinfection – remember contact time approx. 5-10 min.
4. Rinsing with clean water

Walls and fixtures: For periodic cleaning use Grov rent to remove grease and cooking residues.

Stove, fryers, hoods: Can be degreased as needed with Affedtningsmiddel, but not aluminum (it corrodes).

Oven: Can advantageously be cleaned with a cleaner, for example ovnrens. Many ovens, however, have special cleaning programs with e.g. automatic dosing equipment or cleaning tablets.

Floor: Use a water and vacuum extractor to vacuum the floor dry, to avoid limescale buildup in corners and where the floor does not have the correct slope.

Foam system for kitchen and canteen cleaning:

1. Fill the container with Alkalisk skumrengøringsmiddel pro/off or Alkalisk skumrengøring m/klor.
2. Apply foam to an area (approx. 5 min. working time).
3. Use a brush or blue scouring pad for vertical surfaces and possibly a floor scrubber/Doodlebug for floors.
4. Rinse afterwards with clean water, preferably warm for better grease rinsing.
   

Periodic cleaning:

1. Remove any limescale with Surt skumrengøringsmiddel pro/off. in the container.
2. When performing periodic cleaning, use stronger cleaning agents and a more thorough kitchen cleaning.
3. Finish with Alkalisk køkkenrengøring off, the limescale binders in the content polish surfaces and leave them dirt-repellent.