cleaning frequency commercial kitchen
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In a commercial kitchen, cleaning frequency isn't just about appearances—it's a critical safety practice. Daily scrubbing of all food-contact surfaces and floors is non-negotiable, with deep cleaning of hoods and vents required weekly to prevent grease fires. The busiest stations may need hourly wipe-downs, while less-used equipment can go monthly. Health inspectors expect logs to prove every deep clean, so operators stay consistent. The rhythm of cooking demands a rhythm of sanitation, ensurin…