Kitchen Cleaning Process

KITCHEN CLEANING PROCESS

Normal Cleaning: We need to use microfiber green towel for all kinds of normal dusting.

1. Chiller (Freeze) cleaning: One hand keep the wet green duster and another hand should be dry green duster. First need to use wet green duster (make wet with hot water without chemical) for one part of your chiller then instantly use the green duster until its completely dry.This process need to continue until finish your full chiller.
2. Above system we can implement for coffee making machine, Ice maker machine. Outside of the dish-washing machine etc. 

DEEP CLEANING (08:30 to 10:00, For morning shift)

We need to make sure all the items for kitchen cleaning such as:
Cleaning tools-

- Scrabbling pad for the floor

- Squeeze for the floor

- Caddie tray with Hagodor chemical/ Measure /Sponge with light blue scores/Green microfiber

- Mop bucket

- Mop
- Sign Board/Notice board,Wet Mop, Dry Mop, Tea brush.

*** Small blue bucket is used for cleaning in kitchen
** Warm water mixed with soap.
** Hagodor - Powerful Liquid scented cleaner.

All movable shelves and appliances are moved for cleaning. More water is poured.
- 80 ml for 10 liters of water for the floor cleaning.
-  P^h neutral 6-7.5
- The squeeze is used to remove all the water pushed towards the drain.
- Mop is used to dry the floor

METHOD OF CLEANING

• All dishes are washed and  arranged.
• Floor is broomed.
• All steel surfaces and appliances are cleaned using the small blue bucket, Sponge with light blue scorer, Like warm water and soap, wiped with green colour microfiber.
• Wall is washed 
• 80 ml of Hagodor is mixed with 10 liters (The blue bucket filled) of hot water.
• Some of the liquid is gently poured on the floor and scrabed with scrubber