Commercial Kitchen Cleaning Supplies: Degreasers, Sanitisers and Cloths

A busy kitchen gets dirty fast. Grease builds up on hoods and fryers. Bacteria spread from boards and benches. Cloths pass germs from one surface to the next.

The right commercial kitchen cleaning supplies stop all three problems. This guide explains what each core product does, how to choose it and how to use it safely. It covers degreasers, sanitisers and cloths, the three products every food business needs.

What Are Commercial Kitchen Cleaning Supplies?

Commercial kitchen cleaning supplies are professional products that remove grease, food soil and bacteria from food preparation areas. They differ from household products in three ways:

• They work at higher strength and in larger volumes.

• They are tested to recognised standards, such as BS EN 1276 for bacteria.

• They suit daily, high-volume use in restaurants, cafes, schools, care homes and takeaways.

Most kitchens need three groups of kitchen cleaning products: degreasers, sanitisers and cloths. Each one does a different job, so none can replace the others.

Why the Right Kitchen Cleaning Products Matter

Cleaning is a legal duty for food businesses. UK food hygiene law requires clean premises and equipment. Environmental Health Officers check this during inspections, and poor cleaning can lower your food hygiene rating.

Good cleaning also protects your team and your customers. It cuts the risk of cross-contamination, slips and pest problems. It also keeps equipment working for longer.

Degreasers: Remove Grease and Baked-On Soil

Grease is the biggest cleaning challenge in any kitchen. It coats extraction hoods, fryers, grills, ovens and floors. Soap and water cannot cut through it.

How Degreasers Work

Most kitchen degreasers are alkaline. They break grease and fat into small particles that water can wash away. A degreaser removes soil. It does not kill bacteria, so you still need a sanitiser afterwards.

Types of Degreaser

• Spray degreasers suit daily wipe-downs on hobs, benches and splashbacks.

• Heavy duty degreasers tackle oven interiors, grill plates and fryer surrounds.

• Floor degreasers remove grease film from quarry tiles and other kitchen floors.

• Dilutable concentrates cost less per litre and reduce plastic waste.

Tips for Using Degreasers

• Read the label and the safety data sheet before first use.

• Dilute concentrates exactly as directed. Stronger is not better.

• Allow the product time to work before you scrub.

• Rinse food contact surfaces thoroughly after use.

• Wear gloves and eye protection for strong products.

Browse our full range of kitchen cleaning products to find the right degreaser for your equipment.

Sanitisers: Reduce Bacteria to a Safe Level

A surface can look clean and still carry bacteria. A sanitiser reduces harmful bacteria to a safe level. A disinfectant goes further and kills a wider range of microbes. Many kitchens use a food-safe sanitiser for daily work.

What to Look For

Check the product label for these points:

• A BS EN 1276 claim. This standard tests bactericidal action.

• A BS EN 13697 claim. This standard tests performance on hard surfaces.

• Food-safe use. The label should say the product suits food contact surfaces.

• Contact time. This is how long the product must stay wet on the surface to work.

Contact time matters most. A quick wipe does not kill bacteria. Leave the product on the surface for the full time stated on the label.

The Two-Stage Clean

Always clean before you sanitise. Soil and grease shield bacteria from the sanitiser. Follow this order:

1. Remove loose food waste.

2. Wash with a degreaser or detergent.

3. Rinse with clean water.

4. Apply sanitiser and wait for the contact time.

5. Rinse again if the label requires it, then let the surface air dry.

Dosing Systems Save Money and Reduce Errors

Staff often guess chemical amounts, which wastes product or weakens results. A dosing system measures each dilution accurately. It also keeps cleaning consistent across shifts. Explore our dosing systems to control usage and cost.

For a wider look at chemical types, read our guide to commercial cleaning chemicals.

Cloths: The Tool That Applies Every Product

The best chemical fails with a dirty or worn cloth. Cloths pick up soil, spread product and, if misused, spread bacteria.

Types of Kitchen Cloth

• Microfibre cloths trap dirt and grease well and work with little chemical.

• Multi-purpose wipes suit quick jobs and busy service periods.

• Scourers remove baked-on food from pans and trays. Non-scratch types protect delicate surfaces.

• Blue roll is a disposable option for spills and one-use wiping.

• Sponges suit washing up but need frequent replacement.

Use Colour Coding

Colour coding keeps cloths in the right place. A common system looks like this:

• Red for raw meat areas

• Blue for general food preparation

• Green for fruit and vegetables

• Yellow for high-risk or specialist zones

Systems vary between businesses, so choose one and train every team member on it. Post a simple chart in the kitchen. Never move a cloth from one colour zone to another.

Care and Replacement

Wet cloths hold bacteria. Wash reusable cloths at a high temperature after each shift, and dry them fully. Replace any cloth that smells, looks worn or stays damp. Disposable options remove the washing step entirely.

Shop our range of cloths, sponges and scourers to stock every colour and type.

Build a Simple Kitchen Cleaning Routine

Match each product to a task and a frequency:

Write your routine into a cleaning schedule and sign it off each day. Records show inspectors that you control hygiene. Our guide to a cleaning audit checklist can help you check results.

Stay Safe and Compliant

Cleaning chemicals are hazardous substances under COSHH. Follow these rules in every kitchen:

• Keep safety data sheets for every product.

• Store chemicals away from food, in their original labelled containers.

• Never mix products, especially bleach with acids or other cleaners.

• Provide gloves and eye protection. Our PPE and first aid range covers the essentials.

• Train staff on dilution, contact time and safe storage.

Labelling rules also change. Read our update on the UK chemical labelling regulations to check your stock.

How to Choose a Supplier

A good supplier makes your routine easier. Look for these points:

• A wide range of commercial kitchen cleaning supplies in one place

• Clear product labels and safety information

• Trade pricing and bulk options

• Fast delivery to avoid running out

• A dedicated account manager for repeat orders

UKCS Group stocks over 25,000 products for hospitality, healthcare, education and more. We deliver in 1 to 3 business days, and trade customers get a dedicated account manager.

Stock Your Kitchen with UKCS Group

Degreasers remove grease. Sanitisers reduce bacteria. Cloths apply both and keep zones separate. Together, they form the base of a safe, inspection-ready kitchen.

• Shop all commercial kitchen cleaning supplies

• Browse cleaning chemicals

• Apply for a trade account for trade pricing

• Contact our team for advice on your kitchen

Frequently Asked Questions

What cleaning supplies does a commercial kitchen need?

A commercial kitchen needs a degreaser, a food-safe sanitiser and colour-coded cloths. It also needs scourers, gloves, mops and buckets, and safety data sheets for every chemical. Add a dosing system to control dilution and cost.

What is the difference between a degreaser and a sanitiser?

A degreaser removes grease and food soil. A sanitiser reduces bacteria on a clean surface. Use the degreaser first, rinse, then apply the sanitiser. A sanitiser works poorly on a greasy surface.

How often should you clean a commercial kitchen?

Clean food contact surfaces after every use. Clean hobs, floors and splashbacks daily. Deep clean ovens, fryers and extraction systems weekly or as your schedule states. Record each task to show inspectors.

What does contact time mean on a sanitiser?

Contact time is how long the sanitiser must stay wet on a surface to work. It appears on the product label. Wiping it off early reduces its effect, so wait for the full time.

Do I need colour-coded cloths in a kitchen?

Colour-coded cloths are not a legal requirement in every case, but they are best practice. They stop cross-contamination between raw meat, vegetables and ready-to-eat food zones. Most food safety plans include them.

Last updated: November 2026