SOP – Kitchen Stewarding – Cleaning Deep Freezer / Walk-In Freezer

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Stewarding SOP for Cleaning Deep Freezer / Walk-in Freezer

The interior and exterior surfaces of the Walk-In panels should be cleaned to remove fingerprints, dirt, or greasy residues. All steward staff must know how to conduct a proper procedure for freezer cleaning and maintenance. The stewarding staff should make sure to safely and hygienically clean the deep freezer / walk-in freezer to achieve consistent results every time.

The Executive Chef and Stewarding Manager should be responsible for ensuring that appropriate kitchen equipment cleaning and maintenance methods are followed by the stewarding staff. The hotel training and HRD department should develop and implement proper written Kitchen Stewarding SOP’s to ensure the same is implemented correctly throughout all the food preparation outlets.

What are the steps for cleaning the Deep Freezer?

Note: This SOP is for reference or example only, always follow the instructions provided by the manufacturer for your and others’ safety, and also to avoid any injury while operating this equipment.

1. Preparation before cleaning the walk-in freezer:

  • Squeegee.
  • Towel rack.
  • Dustpan and broom.
  • Wet vacuum machine.
  • Cleaning chemicals, detergent, and sanitiser.

2. The cleaning process for the walk-in freezer:

  • Turn off the main power.
  • Remove all the fruits and vegetables to another freezer.
  • Spray all shelving racks and wash them with detergents.
  • Clean the walls, ceilings, and the cooling fan.
  • Clean the curtains, door, and the flexible rubber.
  • Extract all the water in the squeegee and vacuum them.
  • Sanitize the walls and racks with chlorine.
  • Turn on the main power.
  • Arrange the temperature.
  • Put the fruits and vegetables back to their original places.

3. Do’s and dont’s while cleaning the Deep / Walking Freezers:

  • Panels should always be above freezing temperature for effective cleaning and rinsing.
  •  Clean wall and floor surfaces with a soft cloth or sponge mild soap and warm water.
  •  Always follow all product cleaner instructions.
  •  Rinse thoroughly and do not use caustic or abrasive cleaners.
  •  Stainless steel finishes should be cleaned and wiped in the direction of the metal grain.
  •  Do not clean walk-in surfaces with high-pressure washers as they may damage metal and foam bonds.
  •  Do not clean walk-in panels with acidic cleaners (i.e. vinegar).
  •  Acidic cleaners attack metal surfaces and can permanently damage the metal coating.
  •  Inspect door gaskets for complete seal regularly. Clean the door gaskets with mild soap and warm water and dry thoroughly with a soft clean cloth.
  •  Check the heater wire around the freezer door opening regularly. If there is frost or sweating, contact an electrician to verify the heater wire is operating properly.
  •  Check and lubricate door hinges with petroleum jelly every two months.
  •  Check and tighten all screws in the hinges, latch, door closure, and any other mechanism provided with the door as needed.
  •  The top of the walk-in is not a storage area.
  •  Never store anything on top of the walk-in as it may damage it. 

Training Summary questions:

Q1. What is the purpose of this SOP?

Q2. What are the steps for cleaning the deep freezer machine?

Q3. Why it is important to use care while cleaning the walk-in refrigerator?

Q4. How to clean the deep freezer wall and floor surface?

Q5. Why it is important to keep the exterior of the walk-in freezer clean?

SOP Number: Kitchen / F&B Production SOP – 40
Department: Stewarding Staff
Date Issued: 25-Feb-2019
Time to Train: 20 Minutes
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