When it comes to your commercial kitchen, you need to make sure you meet environmental health organisation standards. This blog post will talk about the importance of design to tackle odours and the right methods to keep odours at bay in your commercial kitchen, including deep cleaning, using the right equipment and regular inspections.

Check out ways you can tackle the odours in your commercial kitchen below.

Deep Cleaning

Over time your commercial kitchen will build up grease and grime, especially in those hard-to-reach places which regular cleaning does not reach. Dirt can build up, cause blockages and can begin to emit an awful odour. Deep cleaning allows you to restore your commercial kitchen to its former glory, this includes making it hygienically clean and safe.

Deep cleans also extend the longevity and efficiency of your extraction fans and equipment over time. Deep cleaning will keep odours to a minimum as the service includes the cleaning of floors, walls, ceilings, surfaces and more.

Kitchen Design

The design of your kitchen can help to prevent odours forming. For example, it can be easy to forget to incorporate ventilation canopies above your utilities, which is why it is essential that you hire an appropriate designer.

Designers will also help to incorporate the requirements needed for a hygienic and efficient commercial kitchen, for example, the location of the cleaning store. All extraction and entry points will be thought of by a designer and can help with the circulation of clean air.

Ventilation Canopies

You can tackle odours before they even become a problem by installing a suitable ventilation canopy in your commercial kitchen. The right ventilation system will catch all steam, grease particles and fumes.

The added benefit of ventilation canopies is that they also pump fresh air into your commercial kitchen, meaning foul odours will be replaced with desirable scents.

Regular Inspection

To help you keep on top of the cleaning maintenance, and to keep odours away, make sure you have an inspection every 6 months, and a full closure and deep clean at least once a year. During the regular inspection, you can check for any odours, damages or potential health and safety risks. We always encourage regular cleaning and a deep clean if you notice problems during your inspection.

Here To Help

At Aspen Services, we can provide you with a free initial call out and site survey. Our services will help you remove odours and hazards from your commercial kitchen, leaving your kitchen safe and hygienic ready for your next inspection.