This category hosts the next generation of manuals. Instead of PDF files that can easily be lost, we have developed an online resource that you can access at any time on any device. 

A commercial kitchen will look a complex mess of equipment when you first look at it. If you aren’t used to one, familiarise yourself then with the materials and layout of a kitchen. 

Commercial kitchens should be designed for easy cleaning with the event of HACCP, but many of the older ones aren’t. Much of the equipment may be greasy and burnt, with grease on the walls and ceilings. It may smell rancid. Not a pretty sight. Often the drains are blocked. However presented here is how to work through the kitchen and its ducts to restore even the worst kitchen situation. However you need some cleaning experience to do this work. A great deal can go wrong on a commercial kitchen clean so you need to know exactly what you are doing.