Commercial Kitchen Cleaning Chemicals: What You Need and How to Use Them

Most commercial kitchens run on a short list of chemicals: washing up liquid, a bactericidal surface cleaner, floor cleaner, bleach, glass cleaner and hand soap. Cleaning removes dirt and grease. Sanitising or disinfecting kills bacteria. In food areas you usually need both, in that order. Always read the label and safety data sheet, follow the dilution and contact time, and never mix chemicals, especially bleach.

Here is the core list, what each one does, and how to keep your team safe.

In this guide

• What cleaning chemicals does a kitchen need?
• What is the difference between cleaning and sanitising?
• How do I use cleaning chemicals safely?
• How do I build a simple cleaning schedule?
• FAQ

What cleaning chemicals does a kitchen need?

Daily essential

Hard Surface Bactericidal Cleaner, 6 x 750ml

Ready-to-use spray for worktops and equipment.

€22.99 ex VAT Shop surface cleaner →

What is the difference between cleaning and sanitising?

• Cleaning removes visible dirt, food and grease, usually with detergent and water.
• Sanitising or disinfecting reduces bacteria to a safe level, using a sanitiser or disinfectant.

A sanitiser cannot work properly through a layer of grease, so clean first, then sanitise. Many kitchens follow a two-stage clean on food contact surfaces: clean, rinse if needed, sanitise, and leave for the contact time on the label.

How do I use cleaning chemicals safely?

Never mix chemicals. Mixing bleach with other cleaners, especially acidic products or ammonia, can release dangerous gases. Use one product at a time and rinse between them.

• Read the label and safety data sheet for every product, and keep them where staff can find them.
• Follow the dilution rate. Stronger is not better. It wastes product and can damage surfaces.
• Wear gloves. Heavy duty rubber gloves protect hands during cleaning.
• Store chemicals away from food, in their original labelled containers, and never decant into food or drink bottles.
• Train staff on each product, and record it as part of your food safety plan.

How do I build a simple cleaning schedule?

A cleaning schedule sets out what gets cleaned, how often, with what, and by whom. A simple version:

1. After each task: clean and sanitise prep surfaces and boards.
2. Throughout service: wipe handles and taps with a surface cleaner, and card machines with a suitable wipe.
3. End of day: floors, sinks, equipment and bins.
4. Weekly: fridges, shelving, drains and deep cleans.

Match cloths to areas with a colour-coded system. See the colour-coded cleaning cloths guide. For spills, keep blue roll at every station.

Pot wash

Kind Active Washing Up Liquid, 2 x 5L

Commercial washing up liquid for busy kitchens.

€29.99 ex VAT Shop washing up liquid →

Frequently asked questions

What cleaning chemicals does a restaurant need?

Washing up liquid, a bactericidal surface cleaner, floor cleaner, bleach, glass cleaner and hand soap cover most needs.

What is the difference between cleaning and sanitising?

Cleaning removes dirt and grease. Sanitising reduces bacteria. Clean first, then sanitise.

Can I mix bleach with other cleaners?

No. Mixing bleach with other products can release dangerous gases. Use one product at a time.

What is contact time?

The time a sanitiser or disinfectant must stay on a surface to work. It is shown on the product label.

Do I need safety data sheets for cleaning chemicals?

Keep the safety data sheet for each product available for staff, and follow its guidance on use and storage.