COMMERCIAL KITCHEN

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TO CLEAN KITCHEN FLOORS, YOU MUST FIRST IDENTIFY THE FLOORING MATERIAL, AS DIFFERENT SURFACES REQUIRE SPECIFIC CLEANING METHODS AND PRODUCTS. ALWAYS START BY REMOVING LOOSE DEBRIS, THEN USE A CLEANER SUITABLE FOR YOUR FLOOR TYPE. 

TO CLEAN A COMMERCIAL GRILL, YOU MUST FIRST DESCALE IT TO REMOVE MINERAL BUILDUP BY PRESSURE WASHING ALL THE DEBRIS. THEN WITH A INDUSTRIAL STEAMER SANITIZE AND CLEAN THE GRILL RACKS INSIDE AND OUT TO LEAVE A BRAND NEW EQUIPMENT. THE STEAK WILL TAKE MUCH BETTER NEXT TIME!  

TO CLEAN A KITCHEN HOOD AND FANS, YOU WILL NEED TO REMOVE THE FILTERS AND SOAK THEM IN HOT, SOAPY WATER WITH A DEGREASER, WHILE WIPING DOWN THE EXTERIOR AND INTERIOR OF THE HOOD. REGULAR MAINTENANCE WILL KEEP IT PERFORMING EFFICIENTLY.

TO CLEAN A COMMERCIAL ICE MACHINE, YOU MUST FIRST DESCALE IT TO REMOVE MINERAL BUILDUP, THEN SANITIZE IT TO KILL BACTERIA AND MOLD. ALWAYS READ YOUR MACHINE'S OWNER'S MANUAL BEFORE YOU BEGIN, AS INSTRUCTIONS AND REQUIRED CLEANING PRODUCTS CAN VARY BY MANUFACTURER. USE ONLY NICKEL-SAFE CLEANER IF YOUR MACHINE'S EVAPORATOR IS NICKEL-PLATED. 

TO CLEAN A COMMERCIAL POTS AND PANS, YOU MUST FIRST DESCALE IT TO REMOVE MINERAL BUILDUP, THEN SANITIZE IT TO KILL BACTERIA AND MOLD WITH HOT WATER AND SOAP.

TO CLEAN A COMMERCIAL KITCHEN STOVE, YOU MUST FIRST ENSURE IT IS COOL AND ALL POWER AND GAS SUPPLIES ARE OFF. THE PROCESS INVOLVES DISASSEMBLING THE GRATES, BURNERS, AND DRIP PANS, CLEANING THEM WITH A DEGREASER AND SCRUBBERS, AND THEN WIPING DOWN AND SANITIZING THE COOKTOP SURFACE. 

TO CLEAN COMMERCIAL REFRIGERATORS & FREEZERS, FOLLOW A DEEP-CLEANING PROCESS THAT INVOLVES UNPLUGGING THE UNIT, REMOVING ALL CONTENTS AND PARTS, SCRUBBING AND SANITIZING THE INTERIOR, CLEANING THE CONDENSER COILS, AND WASHING ALL EXTERIOR SURFACES.A REGULAR CLEANING SCHEDULE IS CRITICAL FOR SAFETY AND EFFICIENCY.

AT DRYAPP CLEANERS, WE STAND BEHIND OUR WORK. IF FOR ANY REASON WE MISSED AN EQUIPMENT, JUST LET US KNOW. YOUR SATISFACTION IS OUR TOP PRIORTY.