Research shows that hygiene is critical for shared barbecue users in public parks, campgrounds, or communal areas. Facilities that are cleaned to a high standard encourage use and maximise your asset investment. Incorrect cleaning practices can shorten the life of your barbecues, discourage use, and present OH&S risks.
At Christie, we strive to provide the best possible solutions for our customers. That is why we provide various cleaning options to address specific needs. Our Cleaning Factsheet is shipped with every cooktop, and we urge you to implement a best-practice cleaning regimen. From cooking surfaces to waste containers, following our guide will keep your barbecues pristine and safe for all users.
- Cleaning products
Caustic cleaning materials are a significant cause of product failure. These corrosive chemicals can degrade electronic components, fade instruction labels, and leave a toxic residue on the cooking surface.
Cooking surfaces are prone to grease and food residue, which can harbour harmful bacteria. Enzymatic cleaners are highly effective in breaking down organic matter, making them ideal for cleaning cooking surfaces.
Our Christie Barbecue Cleaner and Degreaser is an industrial-strength solution that is powerful and food-safe. It is specially formulated to remove grease and oil effectively. Non-toxic and environmentally friendly, its high concentration makes it a cost-effective solution for commercial use.
We also offer a Cleaning Kit comprising industrial scouring pads and an ergonomic handle for cleaning the cooktop surface.
Click here to view our video on how to clean your cooktop with our Enzymatic cleaner.
- Waste Containers
Waste containers capture the oils generated by cooking, the water used to clean the barbecue cooking surfaces, rainwater, and sprinklers. They must be emptied regularly, and the waste must be disposed of according to local regulations.
We offer container solutions depending on your barbecue location and cleaners’ engagement. Full containers must be easy to drain, lift, and handle. Our ICON and A Series cabinets have raised waste container platforms, which reduce oil splatter and make them easier to lift.
- Barbecues installed undercover or with a hood are not subject to excess water from rain and sprinklers. Our Bag Waste Container offers a simple solution in these locations: Remove the full bag from the container and replace it with a new one.
- Extra water may enter the container where barbecues are in the open. Here, we recommend our Easy Drain Grease Trap. The container separates oil from water, allowing the excess water to flow underneath the cabinet door while trapping the oil inside the container for disposal.
- Our Filter Kit must be used diligently with our Easy Drain Grease Trap. The tray traps larger food particles, while the hydrophobic filter absorbs oil and repels water. This makes oil waste easier to handle and dispose of and improves greywater quality.
- Cleaning Schedules
Regular cleaning is essential. Establish a cleaning regime that ensures the barbecue area is thoroughly cleaned at least once a week and more often during peak usage. Ensure that cleaning staff, whether in-house or contract cleaners are trained in best practice cleaning and ensure accountability.
- Empty Waste Containers Promptly
Built-up waste inside cabinets can interfere with maintenance practices and encourage vermin. Oils and fats must be removed promptly, and raised waste containers must be used wherever possible to reduce splatter inside the cabinets.
- Cabinets and surrounds
In addition to cooking surfaces and waste containers, remember to clean the countertops, cabinets, and surrounding pathways regularly. This will reduce surface contaminants that may result in “tea staining” stainless steel surfaces, reduce hazards, and ensure a better cooking experience.
- Educating Users
Educate barbecue users on proper cleanup practices to promote a culture of responsibility. Post signage nearby that outlines expectations for cleaning up after use, including disposing of waste and wiping down cooking surfaces. Encourage users to leave the barbecue area in the same condition they found.
- Conduct Regular Inspections
Regular inspections are essential for identifying maintenance issues and ensuring compliance with cleaning protocols. Inspect cooking equipment, waste containers, and surrounding areas for signs of damage, wear, or cleanliness lapses. Please address any issues promptly to prevent them from escalating.
- Implement Seasonal Maintenance
Seasonal maintenance tasks, including deep cleaning, inspecting gas lines (if applicable), and repairing or replacing worn-out equipment, should be incorporated into your maintenance plan. Schedule these tasks during periods of low usage to minimise disruption to barbecue users.
- Solicit Feedback
Barbecue users should be solicited for feedback on the cleanliness of your facilities. Use this feedback to identify areas for improvement and adapt cleaning practices accordingly. Continuous improvement ensures that communal barbecues remain safe and enjoyable for everyone.
In conclusion, maintaining hygienic communal barbecues requires correct materials and equipment, regular cleaning, and staff and user education. By following best practices, you can create a clean and inviting environment where people can gather to enjoy delicious outdoor meals safely.