LNK JANITORIAL SERVICES knows it’s hard for kitchen staff to maintain your equipment and appliances!  Let us put together a maintenance program for cleaning!  LNK JANITORIAL SERVICES will take the time to thoroughly scrape, degrease, rinse and wipe to remove grease and grime that accumulates every day.

Hood Cleaning

LNK JANITORIAL SERVICES cleans the entire kitchen exhaust system including the hood, filters, fan and associated horizontal and vertical duct.  We adhere to NFPA-96 Standards for complete cleaning of your entire system.

Grease and particulate buildup in your exhaust system is a fire hazard, and greatly impacts on the efficiency and lifetime of mechanical equipment.  Our clear and timely Certificate of Completion reports provide our customers an immediate assurance that their system is free of any grease buildup.

LNK JANITORIAL SERVICES can provide your Kitchen with a cleaning maintenance schedule based on a monthly, quarterly, semi-annual, or annual program that will keep your system from becoming a hazard to your staff and occupants.

LNK JANITORIAL SERVICES provides maintenance programs for facilities and institutions that expect exceptional service. Our customers include hospitals, schools, government facilities and fine restaurants that recognize the importance of keeping their systems properly cleaned, and their occupants safe from fire hazards.

Importance of Keeping Your Restaurant Clean

As you consider whether or not an outside service is right for you, keep in mind why it’s so important to keep your restaurant clean:

• Prevent the spread of infectious disease: Maintaining a regular cleaning and sanitizing schedule can help keep infectious diseases like coronavirus, norovirus, and influenza from spreading to your staff and customers.
• First impressions: If the front-of-house areas in your restaurant appear to be dirty, customers are likely to assume the rest of your restaurant is dirty or unsanitary as well. A bad first impression of an unclean area can make customers leave your restaurant without even trying your food.
• Health inspections: Unsanitary preparation and service areas can quickly lead to hazardous bacteria growth, which is something no health inspector wants to see. Keeping your restaurant cleaned and sanitized can prevent your business from losing points on your next health inspection.
• Respect from employees: If you don’t offer your employees a clean, comfortable working environment, it can quickly breed complacency, hostility, and a lack of respect for you and your business.
• Cross-contamination: If your hoods aren’t degreased or surfaces swept for food particles, contaminants can easily get into the food you’re preparing and serving to customers.

Appliances and equipment

Hobs and ovens: Any spillages should be wiped up after each shift to prevent a build-up of grease and grime, and the interior of the oven should be cleaned using a specialist oven cleaning product once a week. Commercial catering ovens should be deep cleaned by a professional service at least once every six months, too.

Coffee machines: Espresso machines should be cleaned and flushed with hot water and a specialist cleaning fluid once a week.

Kettles: Kettles and water boilers should be cleaned and descaled once a month, or once a week if you serve a lot of hot drinks every day.

Microwaves: The interior of your microwave should be cleaned at least once a week, and any spills should be cleaned as soon as they occur during shifts. Microwaving a bowl of water for one minute can help to loosen any dried-on dirt or grime before wiping down the interior with a cloth and some antibacterial cleaner.

Refrigeration: The interiors of your fridges should be wiped and sanitized between every shift, and given a deep clean once a week. Fridge hygiene can have a big impact on the quality and safety of your food, so there’s quite a lot to remember — take a look at our complete guide to fridge hygiene and safe storage to learn everything you need to know.

Hoods, vents, and exhausts: A clogged ventilation system or cooker hood can have a knock-on effect the rest of your kitchen, as it won’t filter out vapor and condensation as effectively, which leads to unhygienic build-ups of grease and grime on other surfaces. So, it’s recommended that restaurants that do not use a deep fat fryer every day clean their vents and hoods a minimum of once every 90 days. For fast food restaurants or those that frequently use a deep fat fryer, deep cleaning should take place once every 30 days.

Drains: They’re often out of sight and out of mind but, if they aren’t cleaned regularly, they can quickly become blocked, which could put your sinks and plumbing out of action. So, you should be sure to clean your kitchen’s drains once every couple of weeks with a professional grade drain cleaner, and then flushing them out with hot water. This will remove any blockages and ensure a hygienic sink area.

Dishwashers, and cutlery and glassware cleaners: It may seem counter-intuitive to wash a cleaning appliance, but weekly cleaning will ensure that your dishwasher is getting the best results. Wipe the inside down with an antibacterial cleaner, and then run the appliance on a sanitizing self-clean cycle.