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- 1). Rinse the equipment. Using clear, clean water, rinse your equipment in a sink to remove excess food or dirt. Do this in a sink if your equipment is small, such as plates and utensils. If you are cleaning a large, free-standing piece of equipment, spray it with a spray bottle and wipe the loose dirt away.
- 2). Clean the equipment. Using a sponge and detergent, clean the equipment by rubbing vigorously in a sink filled with hot, soapy water. For large equipment, disassemble any pieces that are regularly removed, such as mixer attachments or stirrers. Rinse and clean the small pieces in a sink and scrub the standing equipment in place.
- 3). Rinse the equipment again. Excess detergent can cause stomach aches and other illnesses. Rinse the equipment in clear, detergent-free water to remove any residue.
- 4). Sanitize. From a public health viewpoint, sanitizing kitchen equipment involves a process that kills 99.9 percent of microorganisms, according to the Arizona Department of Health Services. There are sanitizing chemicals available, but you can further sanitize equipment by submerging it in very hot water for a few minutes. If you use a sanitizing chemical, such as a light bleach solution, be sure to rinse the product again.
- 5). Dry the equipment. Using clean towels, dry the equipment. Small objects should be placed on a drying rack. Large equipment can be dried in place. If the equipment will not be used for a long time, consider wrapping it in plastic wrap to keep dirt and contaminants away.
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