Maintaining a high level of cleaning and hygiene in a central kitchen is crucial for ensuring food safety, regulatory compliance, and operational efficiency.

Hygiene stations should be strategically positioned at the entry of the central kitchen, as well as in transitional areas between different food preparation zones. Proper hand hygiene and decontamination of equipment and footwear help prevent the cross-contamination of food ingredients and finished dishes, reducing the risk of foodborne illness.

Foam cleaning machines are employed for cleaning and sanitizing cutting boards, prep tables, sinks, ovens, mixers, and other food preparation equipment and surfaces. The foam’s ability to cling to vertical and overhead surfaces ensures thorough coverage and penetration, removing stubborn food residues, grease, and debris.

Air disinfection machines are typically installed in strategic locations, such as food preparation stations, and in other high-traffic or high-risk zones within the central kitchen.