GoFoodservice Blog

How to Clean a Commercial Air Fryer

Commercial air fryers handle heavy workloads - high temperatures, constant grease exposure, and back-to-back cooking cycles throughout every service. Without consistent cleaning, grease builds up on heating elements, airflow vents...

How to Clean a Hoshizaki Ice Machine

If you are searching for how to clean a Hoshizaki ice machine, the most important thing to know is that there is no single universal procedure that fits every unit. Hoshizaki publishes model-specific manuals, cleaning sheets, and ...

How to Clean a Food Mill

Cleaning a food mill correctly is less about one magic product and more about good sequence. If food residue is left in the screen, around the blade path, or inside seams and joints, the equipment becomes harder to use, harder to ...

How to Prevent Food Poisoning in Restaurants

The CDC estimates that roughly 48 million Americans get sick from foodborne illness each year, resulting in approximately 128,000 hospitalizations and 3,000 deaths. Restaurants account for a significant share of those outbreaks. A...

How to Clean Pots and Pans to Look Like New

The fastest way to ruin cookware is to use the wrong cleaner or the wrong tool for the material. This guide shows a practical, brand-neutral workflow for cleaning stainless, nonstick, cast iron, and aluminum, plus a troubleshootin...

Cleaning vs Sanitizing vs Disinfecting: What's the Difference?

Cleaning removes visible dirt. Sanitizing reduces bacteria on food-contact surfaces to safe levels. Disinfecting kills nearly all pathogens, including viruses. Restaurants need all three, but each applies to different surfaces, at...

Keeping Your Commercial Kitchen Pest-Free

Pest problems in restaurants rarely come from a single dramatic mistake. They usually come from a set of conditions that became easy to ignore: food residue left too long in hidden areas, damp utility zones, weak dumpster discipli...

Restaurant Cleaning 101: Everything Needed To Keep A Restaurant Clean

Restaurant cleaning fails when it is treated like one closing task instead of an operating system. A truly clean restaurant depends on the right supplies, the right routines, and the right division of responsibility across the kit...

Keeping Mold Out of Your Commercial Kitchen

Mold problems in restaurants rarely begin with a dramatic black patch on a wall. They usually begin with a damp condition that no one owned closely enough: a slow leak below a prep sink, condensation around refrigeration, water tr...

Cleaning a Commercial Microwave Oven

A commercial microwave is one of those pieces of equipment that can look fine from across the kitchen and still be getting dirtier in all the places that matter. Food splatter on the ceiling, grease around the door, dust near airf...

How to Clean a Commercial Ice Machine

Ice machines are easy to overlook because they work quietly in the background until something goes wrong. Then the problems show up fast: cloudy cubes, off taste, slime, scale, slow production, or a bin that simply does not inspir...

What to Look for in a Commercial Vacuum Cleaner

Commercial vacuums are not oversized home appliances - they're purpose-built machines with different types, certifications, and filtration standards designed for daily heavy use. This post covers vacuum types for different commerc...

Smart Ways to Maintain Your Kitchen Like a Pro

Maintaining a kitchen like a pro is not about making it look polished for one inspection or one busy weekend. It is about building a system that keeps prep moving, protects food safety, reduces preventable breakdowns, and makes th...

How to Have Fewer Repairs on Your Commercial Refrigerator

Most commercial refrigerator failures are preventable through strategic equipment selection, proper installation, staff training, and early intervention. This guide covers the root causes of breakdowns and actionable prevention st...

Commercial Kitchen Cleaning Tips for a Spotless Kitchen

A clean commercial kitchen isn't just about appearances - it's a food safety requirement, a health code obligation, and a direct factor in your kitchen's efficiency. This guide breaks down commercial kitchen cleaning procedures by...

Commercial Range Cleaning Guide: Daily Routine + Deep Clean Checklist

A commercial range gets dangerous and inefficient when grease, carbon, and debris build up in the wrong places. This guide gives you a realistic daily routine, a weekly and monthly checklist, and safety rules for choosing cleaning...

The Cold, Hard Facts About Restaurant Refrigerated Food Temperatures

Temperature abuse causes over 35% of foodborne outbreaks in restaurants. FDA Food Code requires cold holding at 41°F or below and hot holding at 135°F or above, with strict two-step cooling procedures. Proper temperature control p...

Cleaning a Commercial Fryer

Commercial fryer cleaning is one of those jobs that looks simple until the hot oil, residue, drain line, and boil-out process all have to be managed at once. That is why fryer cleaning should never be treated like a casual afterth...

How to Choose the Best Commercial Kitchen Degreaser

"Best" degreaser depends on where you use it. This guide explains the main types of commercial kitchen degreasers, how to match formulas to surfaces, what to look for on labels (including food-area suitability), and the safety pra...

Commercial Freezer Maintenance: Keeping Your Frozen Storage at Peak Performance

Commercial freezers operate at 0°F, work harder than refrigerators, and face unique challenges like frost buildup and defrost cycle management. This post covers the freezer-specific maintenance practices that protect food safety, ...