What is Industrial Cleaning?

In short, industrial cleaning involves the use of specialist equipment and machinery to achieve a deep, thorough clean. If carried out regularly, this process can maintain the cleanliness and hygiene of an area, helping to ensure it meets the appropriate health and safety regulations, as well as providing pleasant conditions for employees to work in. Aside from using specialist equipment, specific cleaning products such as chemicals, solvents and agents, are likely to be used during the process. A specific method and technique may also be used depending on the type of clean that’s needed. The specialists carrying out the work will be able to determine exactly what is required to achieve the best results.

What Is Commercial Cleaning?

Simply put, commercial cleaning uses specialist equipment to clean premises open to the public. Commercial cleaners typically specialise in removing dirt and grime inside public spaces, businesses, and other workplaces such as: Offices Retail units, independent stores, and shopping centres Kitchens, cafes, bars, and restaurants Hotels and spas Car showrooms Doctors’ surgeries and dental practices Leisure centres, cinemas, and gyms Schools, universities, and other educational establishments Overall, commercial cleaning contractors are hired, often on a contract or ad hoc basis, by all types of businesses to clean a whole host of different property types.

The 7 Stages Of Effective Cleaning Explained

Food preparation, handling, and processing equipment can quickly become contamination risks if improperly cleaned and sanitised.

This article explains the seven stages of effective cleaning of food manufacturing equipment.

Step 1: Remove debris

The first step in the cleaning process is removing visible debris signs. This includes food deposits, lubricants, and grease. Use a cloth or scraper (if your equipment allows it) to remove all visible signs of the debris before you begin.

Step 2: Rinse

Use high-pressure warm water to rinse away debris. This will prevent recontamination of any cleaned surfaces after the process is complete.

Step 3: Apply detergent

Next, use a detergent to break down and remove any oils, fats, or lubricants. A detergent is a mix of chemicals designed to dissolve hard-to-remove substances.

Step 4: Inspect

After you have applied and rinsed off the detergent, it’s essential to inspect your equipment for any signs of remaining fats or oils. If you notice streaking, it might be time to reapply your detergent and repeat step 3.

Step 5: Sanitise

Once you are happy no residue is left on your equipment, it’s time to sanitise.

Sanitising refers to reducing the number of microorganisms on a surface to a safe level. Although sanitisation aims to lower the risk of infection or contamination, it does not necessarily eliminate all microorganisms.

Step 6: Disinfect

After you have sanitised your equipment and reduced microorganisms to a safe level, it’s time to disinfect your equipment.

Disinfectants are designed to destroy or irreversibly inactivate microorganisms such as viruses, bacteria, or fungi, significantly reducing the risk of spreading infections or diseases.

Step 7: Leave to dry

It’s essential to leave your equipment to air dry before use entirely. This is because disinfectants need sufficient contact time with the surface to kill or inactivate the targeted microorganisms effectively.

Are you looking for professional cleaning services?

We have provided professional cleaning services to the food manufacturing industry for over 25 years. Our teams use tried and tested methods and advanced technologies to remove all traces of dirt and elevate hygiene levels thoroughly and safely.

If you want to discuss how we can help you improve your manufacturing site’s cleanliness, please call our team on 0345 218 6126.

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