As relaxing as housework can sometimes be, kitchen cleaning is often a hassle. Nor is it necessary to leave it like the jets of gold every day, but it is important to maintain a certain routine of order and hygiene, for food safety reasons. In the same way that you have to cook with organization and good tools, we will save time and effort if we plan cleaning routines well.
It goes without saying that all household members should collaborate in these daily chores. Regardless of our family or our roommates, the fair thing is to divide the tasks and divide them equally ; Do not assume that the person in charge of the kitchen also has to take care of cleaning and cleaning. Children, from certain ages and with adapted tasks, can also begin to collaborate from a young age .
As hospitality professionals know, a kitchen has to be picked up, cleaned and tidied up after each shift . It is the best way to prevent dirt from accumulating dangerously too quickly, with the danger of attracting insects, microorganisms or bacteria. And it will be more difficult to remove the grime when it becomes stale.
This does not mean that we should break down every day, but it does mean to maintain a certain basic daily routine after each cook: washing the dishes or filling the dishwasher, removing the food challenges, scrubbing the grease splashes, cleaning the hob or sweeping daily are good practices. At the same time, the ideal is to set one day a week -or every fortnight, according to needs- to do a more thorough cleaning.
Cleanliness in order: divided into zones and spaces
The mise en place , or pre- ordering with the preparation of ingredients and tools, is the first step to successful cooking. The same idea can be applied to post-cleaning, or any household chore.
Throwing ourselves into cleaning haphazardly will only make us use up more energy, invest more time and run the risk of being careless . Just improvisations.
We can plan an order to our taste or needs, adapted to the size or shape of our kitchen, although in general it will be useful to apply the same precepts for any home. The first thing is to collect any object or food that is out of place and prepare all the cleaning utensils we need. Putting on some music or listening to a podcast is optional, but recommended.
1. Dishwasher and / or sink
First things first: are there dirty dishes or silverware in the sink? Before cleaning the rest of the kitchen, it’s time to scrub or start the dishwasher. If we have been applied, perhaps what awaits us is precisely a clean tableware , ready to store-drying it first, if necessary.
With the sink free, we can start by cleaning this area of the kitchen , usually neglected. If we do not usually scrub it thoroughly, with a suitable disinfectant, now we have to do our best. Try to thoroughly rub all the joints , the drain grate, the faucet and the surrounding areas.
Another option is to leave it for the end , before the floor, if we are going to use it during the rest of the cleaning mess
2. Walls and high surfaces
As much as they are not visible, the upper part of furniture and appliances must be cleaned from time to time. Take the opportunity to dust, scrub and disinfect wall tiles, as well as the front of cabinets, shelves, shelves and other high surfaces, which tend to accumulate dust. Do not forget the handles and the less accessible parts, moving furniture if necessary.
3. Drawers and cabinets
This task can be more tedious because it forces us to invest a lot of time in removing all the junk that we have stored. We can reserve it a few times a year in its most thorough version, and limit ourselves more routinely to giving a more general cleaning to the most frequently used drawers , or the area most exposed to the outside.
The drawer for cutlery and everyday tools, as well as the drawer for basic spices and condiments, are the most prone to getting dirty frequently. Vacuuming is a quick and effective resource to, at least, remove the typical breadcrumbs, hair and other debris.
4. Countertop, table and other surfaces
Next, clean all flat surfaces , from the countertops to the possible table, whether or not it is folding, bar or islands. Theoretically, you have already left them clear, so now you just have to pick up the dirt, disinfect, rub and dry.
If you have objects arranged for decoration or common use placed on top – jars or jars, bread basket, knife holder, etc -, remember to move them to clean everywhere, and also give them a good pass.
5. Small appliances
This is where the most portable devices come in , even if we have them more or less fixed in a specific place. We refer to the small household appliance in common use, exposed to view: coffee maker, blender, robot or Thermomix, food processor, breadmaker, mixer, slow cooker, microwave …
Although most rub off after use, the exterior is more neglected , and can collect stains, moisture, or a lot of dust, especially on the back, under the device, or in certain nooks and crannies.
6. Oven, hob and extractor
It is the turn of the big appliances. Start with the range hood, which can stain fires as you clean it. Each model requires different maintenance, but do not forget to thoroughly clean the filters or grilles . The latter can usually be washedin the dishwasher.
The cooktop, be it gas, induction or glass-
ceramic , should be cleaned immediately after each use; even so, in a general cleaning we will give it a more thorough review. The gas ones usually need an extra effort, removing the fires and scrubbing well between the knob handles.
The oven, if we give it a lot of use, it is recommended to clean it thoroughly every few weeks. If your model incorporates a self-cleaning system , take advantage of it according to the frequency of use, or do it by hand by removing removable parts, such as trays, grids or rails. Use only cleaners suitable for this appliance, anti-grease, and dry it very well.
7. Fridge and freezer
They should be emptied completely two or three times a year to thoroughly clean the entire interior, shelves, drawers and other accessories. The rest of the time, it takes a basic maintenance or clean in parts without having to remove all the food, without forgetting the tires .
Obviously, if there are stains, food or liquid spills, or accumulation of ice or frost, an immediate cleaning will be necessary, regardless of the rest of our global routine. Pay special attention to the sauces shelf -they tend to drip-, the fruit and vegetable drawers -it is not uncommon for mold or humidity to appear-, and remove the small remains of solid food that, nobody knows how, always appear.
Simpler is the exterior cleaning, with an emphasis on the handles, a grease magnet and fingerprints.
8. Floor and carpets
When you’ve finished cleaning everything else, only the floor and possible rugs remain. Take the opportunity to take them to the laundry along with other textiles – apron, tablecloths, rags, napkins, mittens – and collect all the dirt and dust that may have fallen during cleaning.
Depending on each material, you will have to apply one treatment or another so as not to damage the tiles, wood or tiles . The important thing is to remove solid remains and dust, and then scrub thoroughly, in all the nooks and crannies -moving furniture, if necessary-, disinfecting well.