In a commercial kitchen, grease and oil buildup is inevitable — especially after a busy lunch or dinner service. But what happens when your commercial dishwasher is down, or your setup doesn’t include one? Manual cleaning becomes your go-to, and doing it right ensures your cookware and dinnerware remain clean, sanitary, and long-lasting.
Here’s a professional guide on how to tackle grease and oil manually in a way that meets hygiene standards, preserves your equipment, and keeps your operation running smoothly.
Why Grease Is So Hard to Remove
Grease and cooking oils are hydrophobic, meaning they don’t mix with water. That’s why a quick rinse won’t do the trick — especially in a commercial setting where efficiency, hygiene, and food safety are crucial.
Step-by-Step: How to Manually Clean Grease and Oil Without a Dishwasher
1.
Pre-Scrape and Soak
Before washing, scrape off all food residue from pots, pans, and plates. Soak items in hot water with a grease-fighting detergent or degreasing agent.
Pro Tip: Use water at 50–60°C for the best results. Hot water helps melt solidified fats, making them easier to wash away.
2.
Use a Commercial-Grade Degreaser
Choose a food-safe degreasing detergent designed for commercial kitchens. These break down oils more effectively than standard dishwashing liquid.
Apply directly to the greasy surfaces (especially on fry pans and baking trays), let it sit for a minute or two, then scrub.
3.
Scrub with Non-Abrasive Tools
Use non-scratch scourers or scrubbing pads to avoid damaging stainless steel or coated cookware. For heavily soiled pots and pans, a stiff-bristled brush works well.
Avoid steel wool unless you’re working with cast iron or carbon steel pans that can tolerate it.
4.
Rinse with Hot Water
Thoroughly rinse each item with hot running water to remove all detergent and grease residue. This also helps sanitize items when water is hot enough.
5.
Sanitize (Optional but Recommended)
If you don’t have a commercial dishwasher, use a chemical sanitizing solution in a third sink or sanitizing tub. Submerge dinnerware and let it air dry.
Use solutions compliant with local food safety regulations — usually a chlorine- or quaternary-based sanitizer.
6.
Air Dry, Don’t Towel Dry
Place washed items on a clean, elevated drying rack. Avoid towel drying, which can spread bacteria and leave lint.
How to Keep Pots, Pans & Dinnerware in Good Condition
- Avoid soaking non-stick cookware too long — it can damage the coating.
- Keep grease traps and filters clean to reduce overall buildup on kitchen tools.
- Use color-coded cleaning tools to prevent cross-contamination.
- Clean as you go: the longer grease sits, the harder it is to remove.
Grease Cleaning Products to Look For
At Hospitality Connect, we recommend foodservice-safe products specifically designed for grease and oil removal, including:
- Heavy-duty degreasers (safe on cookware and surfaces)
- Non-scratch scrubbing tools
- Three-compartment sink setups
- Sanitizer chemicals for manual dishwashing
What to Do If Your Kitchen Doesn’t Have a Commercial Dishwasher
It’s still possible to maintain commercial-level cleanliness — but consistency is key. Train your staff on proper manual washing techniques, set up clear cleaning zones, and invest in the right tools.
Bonus Tip: Consider using grease-resistant dinnerware and cookware made from stainless steel or heavy-duty materials that are easier to clean and last longer in high-volume kitchens.
Need Help With Manual Cleaning Solutions?
At Hospitality Connect, we help commercial kitchens choose the right cleaning products, setup layouts, and equipment — even if you don’t have a commercial dishwasher. From sinks and detergents to training tips, we’ve got your back.
