Restaurant maintenance products: useful list

We cross the threshold of a restaurant first of all because we want to taste the dishes, driven by hunger, cravings or different affinities with a certain type of food. Most of the time customers come to a restaurant to enjoy the different dishes, but also for the atmosphere, to feel relaxed, in a welcoming and familiar environment. The environment therefore plays an important role, and furnishing the space with quality products is fundamental. Furthermore, an indispensable factor for a high-quality impression is cleanliness. Hygiene must be impeccable in the restaurant, and to keep it at the highest levels it is necessary to stock up on the highest quality professional products.

Powerful products that remove “invisible” dirt.

If you run a restaurant, make sure there is no shortage of:

Degreasing detergents for food surfaces

Kitchen grease (especially burnt grease) deposits on worktops, cooking plates and trays and cannot be removed with common detergents. You need a concentrated professional alkaline degreaser with a pH above 11-12 that quickly dissolves oil without damaging the surface of the food. Dilutions of 5–10% in warm water are used (approx. 500 ml of solution for 5 liters of water).

Example:

Stainless steel cleaning solutions (worktops, work tables, shelves)

Stainless steel surfaces stain if cleaned with acidic or abrasive products. You need a neutral solution with an antistatic effect, which forms a protective film and prevents the stains from reappearing. Apply with microfibre cloths, in a thin layer (20–30 ml/m²).

Example:

Cleaners for non-slip kitchen tiles/floors

The non-slip tiles retain dirt in micro-textures; without a solution that penetrates the pores it risks becoming slippery. Special detergents contain surfactants that detach the particles and leave the surface perfectly adhering. Recommended dose: 50–100 ml for 8–10 liters of water (for floor cleaning machines).

Example:

Biocidal disinfectants for high-risk surfaces (tables, bars, common areas)

These areas come into direct contact with hosts, so broad-spectrum biocidal products (bactericidal, fungicidal and virucidal) are needed. Spray or rubbing application is recommended, with an action time of between 1 and 5 minutes. Approximate consumption: 40–60 ml/m² (depending on the surface).

Example:

Disinfectant solutions for utensils (trays, cutlery, knives)

Mechanical cleaning is not enough: for utensils it is necessary to use a soaking detergent (pre-soak) or a disinfectant additive in the dishwasher. They operate at temperatures of 60–65°C and prevent starch and protein deposits. Typical dosage: 2–4 ml per liter of water (depending on the degree of soiling).

Example:

Cleaning solutions that preserve the equipment of a restaurant like ours, day after day

It is necessary to clean the equipment in a restaurant kitchen dailyimmediately after the closure of the production flow. It’s not just about the visual aspect, but about preventing the build-up of grease deposits, limescale or bacteria that develop very quickly at high temperatures.

Solutions for cleaning the hood and filters

Greasy vapors accumulate in the hood which, over time, can reduce the efficiency of the ventilation system and create a fire hazard. Therefore, a detergent with high power to dissolve burned fatwith alkaline formula and high viscosity (to adhere to vertical surfaces). Spray on filters/hood, leave for 5-10 minutes, then rinse with hot water.

Recommended example: GRILL Express detergent for hoods and stoves, 5 L (Professional Den) – quickly degreases even carbonized deposits.

Solutions for professional ovens and hobs

Professional ovens operate at very high temperatures, and the proteins and fats they burn form a sticky film. For effective cleaning you need to Strong, heat-resistant alkaline cleanerwhich can also be used as a hot spray. It is applied after partial cooling of the oven (40–50°C), in a thin layer.

Recommended example: Alkaline Oven and Hob Degreaser, 5 L – Konga (Konga).

Cleaner for refrigerators and cold rooms

Here it is not possible to use normal detergents as the temperature is very low (0–4°C). Solutions designed for cold rooms have a low freezing pointthey remain liquid and active even at negative temperatures and remove food deposits without producing corrosion. It is applied using a sprayer/cloth, without the need to completely defrost the environment.

Recommended example: Suma Freeze D2.9, 5 L (Different) – specially designed for display cases, cages and cold rooms.

Solutions for cleaning coffee machines/dispensers

Coffee machines and water dispensers evolve over time limestone depositswhich lower the pressure and modify the taste of the final product. Periodic descaling with solutions is recommended specialized acids (based on citric or phosphoric acid) which does not attack the metal components. Prepare the solution according to the instructions (usually 50–100 ml per 1 l of water) and run the complete descaling cycle.

Recommended example: Tana Professional CALC Free detergent – ​​for removing limescale10 L (Tana).

Professional consumables and accessories for the maintenance of a restaurant

Consumables are not simply “accessories”. It is important that they are chosen based on the type of surface, frequency of use and level of risk (food vs. non-food).

1. Microfibre cloths (by color code – kitchen/entrance/bathroom). Microfibre has the ability to retain dirt particles and bacteria even without detergent, thanks to the special structure of the fibre. The use of color coding (e.g. red = bathroom, yellow = kitchen, blue = general surfaces) is essential to avoid cross-contamination between food and healthcare areas. You need the minimum 3-4 sets of cloths per shift/shift so that the employee can use one for each distinct area.
2. Professional mops and floor cleaning systems (with wringer buckets). Unlike domestic mops, professional systems are resistant to strongly alkaline/acidic solutions and are designed for intensive use: the mechanical wringer reduces effort and allows for optimal soaking of the mop. The telescopic handle helps clean hard-to-reach areas (corners, edges). The ideal is to exist separate rag for the kitchen and another for the service room.
3. Brushes and scrapers for food surfaces. For worktops, hobs or work tables with dried deposits, special brushes are needed, made of rigid (temperature-resistant) synthetic fibers. Scrapers must be made for food surfaces “food contact” material certificatewhich does not release particles or flakes when in contact with food. Sets with interchangeable heads and stainless steel handles are recommended.
4. Non-slip mats for wet areas. Especially around the dishwasher or in the kitchen entrance, the floor can become slippery. The professional mats are made of hard rubber and feature grooves that absorb liquids and provide continuous grip. They must be mounted on busy sections and checked daily for repositioning or cleaning.

Intelligent organization for a space without waste

Very different types of waste are generated every day in a restaurant: food scraps, packaging cardboard, glass, plastic, cans. To avoid mixing, each category must be stored in a separate container, clearly labeled or coloured, to comply with hygiene regulations and legislation on separate waste collection (HG 856/2002).

Recommended quantity/month: for a medium restaurant (40-60 seats) they are necessary minimum 4 waste containers of 60–80 L (one for each fraction).

The most important criterion when choosing garbage bins for the restaurant: the resistance of the material – they must be made of resistant polypropylene or stainless steel, so that they do not deform during transport and are easy to wash.

Bags are also needed resistant, anti-puncture. They are essential to avoid loss or tearing of the bags during handling. Food debris (especially bones, cans, metal caps) can puncture standard bags. Professional bags are thicker and tensile tested (generally over 40–50 microns).

Recommended quantity/month: approx. 60-80 hairdresser/restaurantthat is, one bag per day for the housekeeping fraction + 1–2 bags per week for the rest of the fractions.
The most important criterion: micronage/thickness – choose bags with a minimum of 45 microns for household waste and a minimum of 60 microns for glass or metal.

You also need trays for the collection of used oils. Used edible oil must be collected separately and delivered to an authorized operator; do not pour into the sink because it can clog the systems and pollute the water. Special trays or containers for oil have airtight lids and are made of material resistant to high temperatures (oil can be collected even at 70–80 °C).

Recommended quantity/month: a container of 25-30 litres it is enough for an average restaurant; if deep frying you may need two containers.

The most important criterion: tight cap and temperature resistanceso that the container does not deform and does not release odors into the storage space.

Complete protection for an efficient and safe team

Protective devices for staff they are a key component for the correct maintenance of a restaurant, as they prevent both food contamination and employee injuries. Disposable gloves they must be certified for food use and used differently depending on the activity (handling raw meat, service, preparation), being changed every time you move on to another work phase. Caps and aprons in washable material they are important for maintaining hygiene, because they prevent hair or dust particles from reaching food, and washable textile materials allow daily sanitisation, even at high temperatures. Furthermore, non-slip footwear it is essential for the safety of personnel working in areas at risk of humidity or oil splashes: the special sole prevents slipping, and the materials resistant to grease and detergents guarantee durability over time.

The correct maintenance of a restaurant is not only reduced to visible cleanliness, but to the implementation of a whole system of measures that combine professional products, clear procedures AND adequate equipment. From food surface degreasers and specialized solutions for hoods, ovens or refrigerated areas, to the right consumables, waste separation systems and personal protective equipment, each element plays a key role in ensuring food safety and customer comfort. An intelligent investment in these solutions does not mean an additional cost, but a guarantee of professionalism and trust on the part of the customer.

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