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Cleaning machinery and equipment

Each enterprise will have a cleaning schedule.
A cleaning schedule will take into account:

• what is to be cleaned
• how it is to be cleaned

• when cleaning should take place
• what concentrations and contact times should be used for cleaning and sanitising agents

• the required standard of cleanliness and sanitation
Some pieces of equipment will have specific cleaning requirements and use, or not use, specific
chemicals.
Electrical machinery and mechanical equipment should be switched off and unplugged before the
items are dismantled and cleaned.
To clean machinery and equipment:

1. Dismantle items where necessary following the necessary safety procedures.
2. Loosen food particles by soaking, scraping and pre-rinsing.

3. Wash equipment using hot water with a cleaning agent (detergent), scrubbing or scouring
and jet spraying.

4. Rinse with hot water to remove soil and detergent residue.
5. Sanitise by using a chemical sanitiser or immersing in boiling water. Those items which can
be passed through the commercial dishwasher can be sanitised by including a sanitising
solution (safe for use on dishes or equipment associated with food) in the final rinse or
ensuring that the water temperature is hot enough to kill bacteria-over 80 °C.

Items too large to pass through a dishwasher should be cleaned with hot soapy water and
sprayed with a sanitising solution.

6. All items or sections of the equipment should be air dried, heat dried, or dried with one use
disposable towels. Damp tea towels and cloths carry bacteria that can be transferred back
onto clean dishes, utensils and equipment.
Reassembly

All kitchen equipment should be assembled and ready for use at the beginning of each shift.
After equipment has been cleaned it should be put back together correctly and should be checked to
ensure that it is in safe working order. If pieces of equipment need to dry overnight then part of the
next shift's mise en place will involve reassembly.
When reassembling equipment it is of vital importance to ensure that the assembly process is
correct. If it is incorrect the machinery or equipment might not work properly or it might be
dangerous. Follow the manufacturer's instructions when reassembling and, if necessary ask for
advice from a manager or supervisor. Ensure that equipment has been properly cleaned and is
hygienic. If it has not been properly cleaned it is possible that foodstuffs coming into contact with it
will be contaminated. Check equipment for operational function both to ensure that it is safe and
that it will operate.