What Hygiene Supplies Does a Commercial Kitchen Need?

Last Updated: November 8, 2026

Table of Contents

• What hygiene supplies does a commercial kitchen need?
• How much do kitchen hygiene supplies cost per use?
• Do you need probe wipes as well as a surface cleaner?
• Which cloths and scourers should a kitchen stock?
• What does a handwash station need?
• Which disposable gloves should a kitchen use?
• How do you stop running out of hygiene supplies?
• How fast can you restock from DiscountTillRolls.ie?
• Frequently Asked Questions

What hygiene supplies does a commercial kitchen need?

A commercial kitchen needs six things on the shelf at all times: a surface cleaner, food-safe wipes for surfaces and probes, colour-coded cloths, washing up liquid and floor cleaner, bactericidal hand soap, and disposable gloves. Add scourers, rubber gloves, blue roll, hand towels and bin bags and you have the full list.

This post is the shopping list. If you want the how-to on chemicals, dilution, contact time and building a cleaning schedule, that is all in our commercial kitchen cleaning chemicals guide. Here we stick to what to buy, what it costs per use, and how much to keep in stock.

You can see the whole range in one place on our Cleaning & Hygiene collection.

How much do kitchen hygiene supplies cost per use?

Most kitchen hygiene supplies cost cents per use when you buy by the case. The table below uses our current case prices, all ex VAT, so you can compare like with like.

Prices checked on our site on 8 November 2026. If you are not sure what you need, ring us on 01 443 3964 and we will talk you through it.

Do you need probe wipes as well as a surface cleaner?

Yes, most kitchens should keep both. A spray cleaner is for wiping down worktops and handles after a wash. A food-safe wipe is for quick jobs between tasks, like a probe before and after a temperature reading, where you do not want to rinse.

Pal TX Surface & Probe Disinfectant Wipes are alcohol-free, food safe and PSC certified, with no rinse needed on food contact surfaces and probes. At about 2.1c a wipe, it is one of the cheapest controls in the kitchen. Wipes are for touch-ups, not a full wash-down at close.

For the order of cleaning, sanitising and contact time, see the cleaning chemicals guide. Always follow the label on the product you are using.

Which cloths and scourers should a kitchen stock?

Stock colour-coded cloths in at least two colours so raw prep and ready-to-eat areas never share a cloth. Envirolite Folded Cleaning Cloths come in blue, green, red and yellow, 500 to a case, at about 9c a cloth. For a heavier cloth, Envirowipe Plus comes in green and blue, 150 to a case, at €50.99 + VAT.

Which colour goes where is covered in our colour-coded cleaning cloths guide. For pots and oven trays, add green scouring pads and keep blue roll at every station for spills.

What does a handwash station need?

A handwash station needs hot water, bactericidal soap, paper towels and a bin, and nothing else. No veg prep, no utensils, no filling jugs at that sink.

Dymapearl Bactericidal Hand Soap comes in 2 x 5L for €27.99 + VAT, about €2.80 a litre, so you refill dispensers from a drum instead of buying small bottles. For drying, see our Z-fold hand towel guide and washroom dispensers guide.

safefood's handwashing guidance covers when staff should wash.

Which disposable gloves should a kitchen use?

Most kitchens use blue vinyl gloves for light food prep and blue nitrile for raw meat, fish and oily food. Blue makes a torn piece easy to spot in food. Vinyl is the cheaper glove at about 3c each; nitrile is about 5.1c and gives a stronger barrier.

• Blue vinyl gloves: 1,000 for €29.99 + VAT, powder-free
• Blue nitrile gloves: 1,000 for €50.99 + VAT, powder-free
• Deli Fit blue PE gloves: 2,000 for €35.99 + VAT, for quick on-off jobs at the counter
• Yellow rubber gloves: 144 pairs for €123.60 + VAT, for washing up and chemicals

Not sure which? Read nitrile vs vinyl gloves for restaurants or browse the gloves collection. Gloves do not replace handwashing: wash before putting them on and after taking them off.

How do you stop running out of hygiene supplies?

Set a reorder point for each item and check it on the same day every week. The reorder point is the count on the shelf that tells you to order now, with enough left to cover you until the delivery lands.

1. List your fast movers. Wipes, cloths, gloves, hand soap and paper towels run out first.
2. Count a normal week. Note how many cases or packs you get through.
3. Set the reorder point. Keep at least a few days of use on the shelf when you place the order.
4. Keep a small buffer near the line. A spare pack of gloves and cloths at the pass saves a run to the storeroom mid-service.

Do not overbuy chemicals. They need dry, ventilated storage below and away from food, so only buy what you can store safely. For date labelling and stock rotation, see our Day Dots and HACCP labels guide.

How fast can you restock from DiscountTillRolls.ie?

Order before 1pm Monday to Friday and your order ships at 2pm the same day from our warehouse in Dublin 12. If you are local, call and collect from Unit 4, Naas Road Ind. Park, Dublin 12.

DiscountTillRolls.ie has been supplying Irish bars, restaurants, cafés and hotels since 2007. Ring us on 01 443 3964 or email sales@discounttillrolls.ie and you will get a real person who can tell you what is in stock today.

Shop Cleaning & Hygiene or shop cleaning chemicals.

Add discounttillrolls.ie as a preferred source on Google →