Prepare the work area
Take the station out of use as required by the facility’s cleaning procedure. Remove loose items and deposits with suitable tools, and follow the manufacturer’s instructions for any equipment that must be isolated or cooled first. Check the surface, joints and the area around controls for damage before starting.
Choose compatible tools and cleaner
Use a clean soft cloth and a cleaning product approved for the finish. Follow the product instructions for dilution, application and contact time, as well as the equipment manual. Avoid tools that can scratch or transfer metal particles. Where the stainless surface has a visible grain, wipe in that direction. Pay particular attention to seams and around taps without forcing liquid into openings or controls.
Rinse, dry and inspect
Remove cleaning residue in the manner recommended for the surface. If the equipment is used in food preparation, follow the facility’s separate food-contact sanitation procedure. Dry accessible areas where water tends to collect and check the underside of the worktop and lower shelves. If a stain persists, record the location and recent cleaning products so the supplier can identify a suitable treatment. Add the recurring checks to the shift handover so the next operator can see what was done.
Store cloths and brushes for the station in a clean designated place. Replace them when they are soiled or worn, and record any surfaces that need follow-up at the next scheduled maintenance check.
