Whether a home chef or food worker, you know the importance of keeping your kitchen tools and equipment clean and sanitized. But with so many products on the market claiming to do the job, it can be overwhelming to know what to use and be another expensive cost in both dollars and time. At the same time, no one wants to risk their health or their customers’ health by using the wrong products and ineffective practices.

So, what should you use to clean and sanitize your kitchen tools and equipment?

The answer may surprise you. It’s not just about big brand names. In fact, there are specific but basic products and practices that are tested and recommended to do the job effectively and safely.

Let’s dive in and explore the best options for keeping your kitchen tools and equipment germ-free and sparkling clean.

So, what should you use to clean and sanitize your kitchen tools and equipment?

First and foremost, it’s important to understand the difference between cleaning and sanitizing.

• Cleaning involves removing dirt, grime, and food residue from surfaces
• Sanitizing involves killing bacteria and other harmful microorganisms that may be present on those surfaces.

We can think of this as step one and step two, this point is very important because you can only effectively sanitize a clean item.

Step 1 – Clean: To effectively clean your kitchen tools and equipment, you’ll want to use a mild detergent or dish soap along with hot water. Be sure to scrub all surfaces thoroughly, paying special attention to any crevices or hard-to-reach areas where bacteria can hide. Rinse everything well with hot water to remove any remaining soap residue. Be sure to remove that soap residue as it can reduce the effectiveness of sanitizing solutions.

Step 2 – Sanitizing: When it comes to sanitizing, there are several options available. One popular method is to use a solution of bleach and water – simply mix one tablespoon of bleach per gallon of water and use this to wipe down surfaces.

Another option is to use a commercial sanitizer specifically designed for use in food service establishments. Just be sure to follow the manufacturer’s instructions carefully and allow the product to sit on surfaces for the recommended amount of time before wiping it off.

Another method is to use heat. Items still need to be cleaned first with sanitizing being the last step. For most people, hot water is used for smaller items that can be placed in a sink. To be effective, the water must be at least 171 F (77 c) and items must be exposed for at least 30 seconds.

Some suggest letting items air dry as the evaporation of the water is a part of sanitizing the process, also this reduces the chance of recontaminating items via unclean towels.

How to prepare a sanitizing solution for kitchen equipment

Let’s recap that bleach sanitizing solution

Sanitizing solution: 1 tablespoon of unscented chlorine bleach per gallon (about 4 Litres) of warm water.

Do not use laundry bleaches and scented bleaches, do not mix with other chemicals, and only use warm water to mix with as hot water can decrease the effectiveness of the bleach.

Safety: Wear rubber gloves and eye protection, and if working indoors, ensure there is plenty of ventilation.

Conclusion

Regardless of which method you choose, it’s important to remember that proper cleaning and sanitizing procedures are essential for maintaining a safe and healthy kitchen environment. So take the time to do it right – your health, your family’s health, and perhaps the health of your customers depend on it!

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