How To Clean a Restaurant Kitchen Floor

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It is imperative that a good quality cleaner is used....not the cheapest thing that can be found and especially not bleach.

It is important not to use a laundry detergent or a dishwasher soap. These are both soaps which contain animal fat as an emulsifying liquid. Because they are made that way, they are in themselves extremely slippery. They do well when they are rinsed off but when these products are used on a floor, what happens is that they never get completely rinsed off. Therefore, there will be a build up of the residue that is in the soap that remains on the floor. Over time this buildup of residue will emulsify with the greases which will create a coating on the floor.

A restaurant or commercial kitchen floor is often the red quarry tile. These tiles are porous and the coating will actually bond to the tile.

To make the floor safe this coating of soap and old grease needs to be stripped off. What our chemical process does is to strip the coating off the tile which returns the tile to its normal or almost like new state. For this step we offer our Slip Resistant Solution's-Safety-Floor-Treatment-Compound.

Once the coating has been stipped off it is important to maintain the tile with a good quality degreaser. This degreaser needs to be used on a regular basis, at least once a day and more often if possible. In using a good quality degreaser, it is important to use it at the recommended dilution ratio. This is a case where "more" is not better. Those ratios have been developed by people who are knowledgeable about the products and know how they should be used. For this we offer our colorSlip-Resistant-Solution's-Super-Floor-Cleaner-Degreaser.

The degreaser needs to be put on the floor and then scrubbed in with a hard bristle deck brush to scrub the floor. This will work the degreaser into the floor.

There are several ways that the cleaning solutions can be applied to the floor. The most basic would be to mix up the proper amounts of cleaner and degreaser in a 5 gallon bucket and just throw it across the floor. The most effective way is to use a chemical dispersion system. Some of these are permanently mounted in the kitchen. A simple system is the foam gun that attaches to the end of a hose. These are all highly effective.

An alternative method where the floor does not have good drainage would be to dilute the chemicals properly and to use a floor cleaning bucket. The floor should be mopped with the solution and deck brushed. It should be followed up with a clean water rinse. For safety, the mop that is used in the kitchen should be different than the mops that are used in the general restaurant area orany other part of a commercial establishment. The cleaning solution will become diluted as it emulsifies the grease. Therefore, it is imperative to change the mop bucket and the solution frequently. The frequency will depend on how dirty the floor actually is. If the bucket is not changed often then I would refer to this as "slop mopping" where you are spreading the dirt and grease around the floor.

The degreaser needs to sit on the floor for at least five to ten minutes and even longer if possible. At that point what has happened is that it has emulsified the greases and needs to be rinsed off.

Ideally a commercial kitchen will have a good drainage system built into it. A good hot water rinse needs to happen and when it has been completely rinsed, it will leave a good clean floor.

Once the normal daily activity starts in the kitchen, the foods that gets dropped on spilled during the day should not create a problem. Obviously, though, if there is a spill of grease, that will need to be cleaned up. During the day any food items on the floor should be swept up and removed.

If these things are done, slip and fall accidents can be reduced in excess of 90%.