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Now more than ever you should be cleaning, sanitizing and disinfecting your commercial kitchen on a daily basis. We recommend wiping down heavily used areas at a more frequent rate throughout the day. Before you leave for the night, it is also recommended to do a thorough deep cleaning throughout the entire kitchen.

What’s the difference between cleaning, disinfecting, and sanitizing?


Cleaning is the process of removing any visible dirt, residues, and allergens from surfaces, utensils, etc. Cleaning alone will not kill germs. By removing surface contaminates, it can decrease the number of germs, therefore decreasing the risk of transmission.


Disinfecting kills germs on surfaces or objects. The process of disinfecting a surface or object includes the use of chemicals to kill germs. Disinfecting should be done after thoroughly cleaning the object or surface.


Sanitizing is the process in which microorganisms are reduced to a safe level. Sanitizing must be done on previously cleaned services. Uncleaned surfaces will reduce the effectiveness of sanitizing. All food surface contact areas must be cleaned and sanitized on a regular basis.

High use areas and objects require more frequent cleaning throughout the day. This includes desks, tabletops, food prep surfaces, countertops, doorknobs, faucet handles, phones, and any other items in your commercial kitchen that are used frequently.

If your commercial kitchen is open during the COVID-19 outbreak, here are a few steps that we recommend to keep your employees, and your customers safe. For a more in-depth guide, please review the CDC guidelines.

Step 1: Clean

  • Routinely clean surfaces using soap and water

Step 2: Disinfect

  • Use a disinfectant and make sure to follow the instructions on the label. A good rule of thumb is to make sure to keep the surface wet for a  period of time (see product label). Wipe away excess liquid after contact time has been met, or let air dry.
  • If available, make sure to wear gloves while cleaning and open all windows + doors to provide proper ventilation of the area.
  • All disinfectants must be registered by the EPA.
  • Never mix household bleach with ammonia or any other cleanser.

Products We Recommend

Picture of Lemon Power Bleach CleanerLemon Power Bleach CleanerReady to use bleach cleaner/destainer with lemon scent.
Picture of Arrex-100Arrex-100 Quat SanitizerARREX-100 is recommended for the sanitizing, disinfecting, and odor-controlling requirements in food plants, dairy farms, and in foodservice operations. No potable rinse is required.
Picture of Problend Lavender ExpressProblend Lavender ExpressLavender Express is a multi-purpose cleaner and degreaser formulated for removing soil, grease, and grime from any washable surface.
Picture of Magnus Disinfectant CleanerMagnus Disinfectant CleanerMagnus Disinfectant Cleaner is a phosphate-free formulation designed to provide effective cleaning, deodorization, and disinfection specifically for general household use, hospitals, nursing homes, schools, food processing plants, food service establishments,
Picture of Clean Hands PearlClean Hands Pearl Liquid Hand SoapLiquid marbleized hand soap that creates a rich creamy lather that moisturizes while it cleans.
Picture of Magnus Citrus CleanMagnus Citrus CleanA premium all-purpose natural d-limonene based cleaner for use in bathrooms, kitchens, table tops and any non-porous surface requiring mild cleaning and degreasing.

Questions about what chemicals you should be using? Give us a call! 973.691.6300.

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