Steam Cleaning May be Safer for Kitchen Workers than Using Chemical Cleaners

Copyright (c) 2011 Alison Withers

Even though steam cleaning has been recognised as effective and environmentally friendly, particularly in a commercial kitchen, some people are still doubtful that it is fully effective.

Among the comments posted on a recent internet blog expressing doubts about steam Such grease deposits may not be directly dangerous in terms of food safety, but over time the build-up could become a fire risk.

Doubts included the suggestion that the steam started to cool down immediately it left the cleaner and also that to sterilise items in boiling water required 20 minutes. Both these arguments, however, ignore the fact that water vapour can be at a much higher temperature than boiling water and that steam vapour can penetrate deeply into most surfaces.

There is no doubt that it is effective in cutting through thick deposits of grease and charred substances making it easier to loosen and remove them.

Another issue is that workers in commercial kitchens are at a particularly high risk of health problems related to the strong chemicals using in various cleaning agents.

One of the most frequent problems is contact dermatitis caused by the skin's frequent exposure to cleaning agents in water. However the Health and Safety Executive lists a number of other hazards.

cleaning alone, suggesting that many people did not altogether trust steam to get rid of all germs and either used superheated dry vapour cleaners that included chemicals or used additional surface cleaning products or bleach as well.

Unless staff are given adequate training and follow all rules correctly at all times, there are also the risks of accidentally mixing cleaning agents not stored in the original containers and accidentally releasing highly dangerous fumes.

Of course, particularly in a commercial kitchen, health and safety, food hygiene and other rules to prevent contamination and danger to customers and staff must be observed and this means there has to be a strict hygiene regime in place in the kitchen.

Some of the risks of skin inflammations and breathing problems can be prevented by issuing protective gloves or masks.

But however good the cleaning regime inevitably there will be a grease build-up in places that kitchen staff cannot possibly clean every day.

These include extractor and ventilation units above the cookers and in the ductwork conducting the fumes out of the kitchen.

Nooks and crannies and corners of the floor near heavy equipment like cookers and fridges, or behind cupboards can also experience a build-up of grease from cooking ingredients dissolved in the steam arising from cooking. It is best done by a specialist contractor with the right cleaning and protective equipment, as well as the knowledge and training to ensure thorough kitchen extract cleaning as well as inspection and maintenance of the ductwork, extractor canopies and filters, which suffer from heavy use in a busy commercial kitchen.

It is in these areas where a regular, thorough kitchen deep cleaning with a steam AMong them are skin and eye burns from splashes of corrosive cleaning agents, breathing problems resulting from the fumes particularly if if over sprayed, used without adequate ventilation or sprayed onto hot surfaces, for example oven cleaner. A recent internet blog contained comments, of which these are a selection, expressing doubts about.


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There are hazards associated with chemical cleaners especially if not used correctly. Steam cleaning services can avoid all that. By Ali Withers.