Looking to get your bar Cleaning in check? Not only are there a huge number of benefits to keeping your pub or bar sanitary and clean, but you are also required by law to keep your bar clean to not pose a public health risk. But when it comes to cleaning a bar, you can easily get overwhelmed with everything you should and shouldn’t be doing. So, to help you get started, we’ve put together our bar cleaning guide.
Also read:
Food Safety Habits to Practice in Your Kitchen
Food Safety: The Dangers of E. Coli
Food Preparation Essentials: Best Food Sanitiser and Cleaner
Gather Supplies
Before you start ticking items off the bar cleaning guide, make sure you have all the necessary supplies on hand, such as cleaning solutions, sponges, microfiber towels, and any specialised equipment that may be needed.
Specifically, microfiber cleaning cloths and mops work well for removing organic matter (dirt, oils, grease) as well as germs from surfaces. Microfiber’s cleaning ability is the result of two simple things: more surface area and a positive charge. Plus, microfiber requires less manual labour to clean the same area, they clean thoroughly with only water, and they can be washed and reused hundreds of times before starting to show signs of wear.
ORAPI RECOMMENDS:
MICROFIBER CLOTH BLUE
Multi-Surface Microfiber
Disinfect Glass and Utensils
Dirt or cloudiness in glasses and silverware can affect the taste and appearance of drinks, negatively impacting the customer experience. Regularly disinfecting these items ensures that your bar provides the highest quality experience for your customers while preventing the spread of germs and illnesses
Here are some glass-washing tips you can follow:
• Always use hot water to wash bar glassware.
• Use a three-sink system for washing, rinsing and sterilising.
• Stock detergent and sanitising solution close by sinks.
• Regularly change the water in all three sinks, even during a rush.
• Let clean glassware drain and air-dry before racking.
ORAPI RECOMMENDS:
CAPTURE
Odourless Dishwashing Liquid
Wipe Down Surfaces
Regularly wiping down surfaces can also help to prevent damage and extend the lifespan of the bar’s equipment and furnishings. Plus, it also contributes to maintaining the appearance and hygiene of the bar.
Using a suitable cleaning solution and a towel or sponge, wipe down all surfaces in the bar, including the counter, tables, and chairs. Remember to sanitise the bar top, stools, menus, and bottles between customer use. Be sure to pay attention to hard-to-reach areas such as corners and crevices.
ORAPI RECOMMENDS:
RINCON
Food Surfaces Cleaner & Sanitizer
Sanitise and Clean the Keg Lines
There’s no faster way to ruin the taste of your draft beer than by not keeping your draft lines clean. Unfortunately, all sorts of nasty things, such as mould, bacteria, and wild yeasts, can also find their way in, even if your sanitation practices are up to snuff. But there’s another good reason to maintain clean draft lines.
There’s no faster way to ruin the taste of your draft beer than by not keeping your draft lines clean. Unfortunately, all sorts of nasty things, such as mould, bacteria, and wild yeasts, can also find their way in, even if your sanitation practices are up to snuff. But there’s another good reason to maintain clean draft lines.
Recirculation is certainly beneficial for long-draw systems in which beer travels 20 feet (6 metres) or more from keg to faucet. For a soak and rinse, follow this method:
- Run a beer line cleaning solution through the draft line under pressure until the flow runs clear.
- Wait while the solution soaks in the lines (approx 25 minutes).
- Run clean water through the draft line under pressure to flush out the cleaner.
- Tap the next keg.
- Open the faucet and let it run until the beer comes out.
- Pour your first pint from the new keg.
ORAPI RECOMMENDS:
KLEENZYME
Biological Multi-Surface Cleaner & Deodoriser
KLEENZYME is a technically advanced combination of microorganisms and soil-destroying enzymes with penetrants and surfactants that produce the ultimate safe cleaner and deodorizer for all surfaces.
KLEENZYME breaks down odor-causing organic matter instead of just masking it like what many air fresheners are designed for.
Mop the Floor
ORAPI RECOMMENDS:
MIGHTY
Multi-Purpose Cleaner
Clean Bar Fridge
In food service establishments that depend on cleanliness, a cluttered, disorganised, and dirty fridge can be a major problem. Not only can a dirty fridge cause bacteria to grow, but it can also cause your fridge to use more electricity and shorten its lifespan.
Follow the steps to clean to clean your commercial coolers and freezers,
- Empty each shelf of all items
- Thoroughly wipe down the interior of the refrigerator or freezer
- Disinfect with a sanitiser
- Vacuum the condenser and coils
- Clean underneath and on top of the fridge or freezer
ORAPI RECOMMENDS:
OVACHLOR
Chlorine Detergent Sanitiser
How To Clean Bar Furniture Correctly
Depending on your bar or pub’s style and layout, you might have furniture items that require specific attention when cleaning. Of course, it’s always recommended to check the manual and specific cleaning instructions, but we’ve outlined a couple of key things to remember when going through the bar cleaning guide:
Cleaning Wood in the Bar Cleaning Guide
If you’ve got wooden tables, consider using a wax polish now and then to keep your wood table in good condition and an alcohol-based sanitiser to keep them clean. Bleach is also not recommended on wood furniture.
ORAPI RECOMMENDS:
