cleaning frequency commercial kitchen 2

https://greasefirepreventionpath.dovetailscope.com/posts/grease-fire-prevention-why-the-bare-metal-standard-matters-for-your-commercial-kitchen

In a commercial kitchen, cleaning frequency is a constant balancing act between health code compliance and operational flow. With multiple surfaces, equipment, and personnel, we've found that a combination of hourly, daily, and deep-cleaning schedules works best. For example, high-touch areas and prep stations get wiped down every hour, while floors and hood filters have a strict nightly routine. The key is to adjust based on real-time usage—if it's a busy dinner rush, you might need to bump up…