Cleaning Tips

When you have the right cleaning products, all you need is the right cleaning process to make light work of keeping your operation clean, sanitary, and looking like new. In this section, you’ll find all of the helpful knowledge, facts, and cleaning advice you need to get it all done right — with minimum effort and disruption to your operation.

Questions and Answers:


Which is better, to let tough grease and food soak or scrub it off right away?

Typically, the longer you wait, the harder it is to clean. Soils are more difficult to remove if they are allowed to dry and set, or stored in a dirty, humid or corrosive environment.  Soaking can be the exception, but while soaking requires less physical effort, it is the most time consuming method of cleaning.

Soaking is often used to clean smallwares, utensils, and for larger equipment with stationary soak vats such as fryers and re-thermalizers. Soaking is an excellent pre-treatment method for loosening soils and preventing drying.

Begin by soaking items completely submerged in solution, until clean. This may take several hours. Remove, wipe off if needed and rinse thoroughly.


How hot should the water be when washing?

In general, higher-temperature cleaning solutions result in better cleaning. Many soak and manual cleaning methods work best at 120°F or 130˚F (50°C to 55°C). Many spray washing techniques work best at 140°F to 160°F (60°C to 70°C). A good rule of thumb: the cleaning speed doubles with every increase of 20˚F (10˚C).

Also, don’t neglect the rinse! Use room temperature, warm, or hot tap water. A running water rinse directly contacting all surfaces for at least 10 seconds on each surface is best. For large or vertical surfaces, several passes with a clean cloth or sponge soaked with rinse water followed by a clean, dry, absorbent wipe can work. In machine cleaning, after washing, there must be an adequate rinse cycle. Food processing equipment must be rinsed with potable water.


What type of detergent is best for heavy grease?

See this chart, below, for the pH range best used for different residues.



How much detergent should I use to make sure my cookware is clean?

See this guide, below, for how much detergent to use based on water volume.



I use Alconox Detergents, do you have a mixing guide I can print for employees?

See this chart, below, for amounts of Alconox Inc. detergent needed per gallon of water.



My tableware is coming out of the dishwasher dirty.  Any ideas?

Make sure you’re following best practices for machine washing. First off, it’s important to have an effective Low or No Foaming detergent.When loading items into racks, be sure that open ends face towards spray nozzles. Also be sure to place difficult-to-clean articles with narrow necks and openings near the center of the rack, open-side down, preferably on special racks with spray nozzles pointing directly into them.

Minimize touching between articles. Group small articles in baskets to prevent dislodging.Use hot water (above 140°F or 60°C). Most machines have at least three rinse cycles. Refer to machine manufacturer’s directions. If no instructions for detergent amount, use 1 oz. or 2 rounded tbsp per 1 gallon of tap water.



Comments are closed.