Commercial kitchen cupboards get dirty in a different way than home kitchens. In a busy workplace, oil mist floats through the air. Steam softens grime. Hands touch doors all day. Over time, cupboards feel sticky, look dull, and hold smells.
This comprehensive guide walks you through why proper cupboard cleaning is essential for food safety, where dirt hides, the best tools and methods for common materials like stainless steel and laminate, step-by-step cleaning processes, tailored schedules for different workplaces, and solutions for tough issues like sticky residue or odours.
By the end, you’ll learn how to establish simple, effective routines that keep storage areas spotless, reduce contamination risks, support smooth inspections, and maintain a professional kitchen environment that staff can easily follow. According to the NSW Food Authority’s guidelines for cafes and restaurants, maintaining hygiene in commercial settings involves appointing a Food Safety Supervisor and ensuring all food handlers have skills in safe practices. This helps prevent cross-contamination from surfaces like cupboards, which can spread bacteria if not cleaned properly.
Why cupboard hygiene matters in kitchens
Cupboard hygiene matters in commercial kitchens because dirty storage surfaces can contribute to food contamination, which may lead to foodborne illness. When grease, dust, or food residue builds up on cupboard handles, shelves, or door edges, it can transfer to hands and then onto clean plates, containers, wraps, and dry goods. If that contamination reaches ready-to-eat items, people can experience symptoms such as nausea, vomiting, diarrhoea, stomach cramps, and fever. In higher-risk settings, it can also aggravate allergies or asthma if dust, mould, or pest droppings are present.
Different workplaces face different cupboard hygiene challenges:
- Cafés: Coffee oils, syrup drips, milk splashes, and constant handle use create fast build-up on doors and touchpoints.
- Restaurants: Airborne grease from grills and fryers settles on nearby cupboards, leaving a film that traps dust and bacteria.
- Hotels: Long hours, multiple shifts, and many staff increase contact and increase the chance of spills inside storage areas.
- Office kitchens: Shared use, quick meals, and frequent touching lead to fingerprints, smudges, and crumbs, with inconsistent clean-up habits.
- Canteens: High-volume breaks and strict hygiene expectations mean crumbs and packaging mess build up quickly.
Effective commercial kitchen cleaning routines, starting with cupboards, play a key role in achieving this system, which helps you maintain hygiene control across the kitchen, reduces pest attraction, and supports better inspection outcomes. It also signals a well-managed workplace and lifts staff pride in the space.
Where grime builds up on cupboard doors and storage units
Most people wipe the middle of the door and stop. That is why cupboards still look dirty later.
Check these spots:
- Handles and pull points (high-touch and high transfer)
- Door edges where fingers grip
- Hinge side where grime forms a thin line
- Top ledges of wall cupboards where grease and dust settle
- Kickboard area under base cupboards (shoe scuffs and mop splash)
- Spice and pantry shelves (powder spills and crumbs)
- Under-sink cupboard (leaks, damp, odours)
If you want quick results, focus on the spots people touch and the edges where grime collects. As outlined in Australia’s Food Safety Standards (Chapter 3), businesses must produce safe food by controlling hazards, including proper cleaning to lower foodborne illness risks. These standards apply nationwide, emphasising obligations for safe handling and hygiene in all food premises.
Cleaning vs sanitising in a food workplace (simple rules to avoid mistakes)
Cleaning and sanitising are different tasks, and mixing them up leads to poor results. Here is a simple, clear breakdown of each, so you know when to clean and when to sanitise.
- Cleaning: Removes grease and food residue so the surface is physically clean.
Example: Wipe cupboard doors near the fryer with a degreaser to remove the oily film and fingerprints. - Sanitising: Lowers germs on a surface after it has been cleaned, mainly for higher-risk touch points or spill events.
Example: After cleaning, apply a food-safe sanitiser to cupboard handles in a shared staff kitchen, or after an allergen spill.
For cupboards, most tasks are cleaning, not sanitising. Sanitising is mainly needed for:
- Handles and other high-touch points in shared kitchens
- Spills, including raw food splashes or allergen contamination
- Site policies that require sanitising in specific zones
A common mistake is applying sanitiser over a greasy film. It will not work properly through oil and grime. Remove the build-up first, then sanitise only when it is required.
Common cupboard materials in commercial kitchens
The most widely preferred cupboard material in commercial kitchens is stainless steel because it supports strict hygiene routines, handles heavy daily use, and stands up well to heat, moisture, and corrosion. That said, many fit-outs also use commercial-grade plywood and high-pressure laminate (HPL) in the right zones, especially where budgets, design finishes, or noise reduction matter.
Primary Materials
Stainless Steel
Hygiene and cleanability: Stainless steel is non-porous, so it does not soak up moisture or food residue. That makes it easier to keep clean and helps limit bacterial build-up when it is wiped properly.
Resistance and performance: It tolerates high heat, steam, splashes, stains, and frequent wash-downs. In food prep areas, 304 is common, while 316 / 316L is often chosen for harsher environments (for example, coastal locations or areas exposed to stronger chemicals) because it offers higher corrosion resistance.
Maintenance: It is built for tough cleaning routines and regular sanitising. To keep it looking sharp, wipe in the direction of the grain and finish dry to reduce streaks and fingerprints.
Commercial-Grade Plywood
Strength and stability: Plywood is made from layered timber veneers, which gives it strong load-bearing capacity and good structural stability for cabinet carcasses.
Moisture handling: It generally performs better than MDF or particleboard in humid kitchens, especially when edges and surfaces are sealed or protected with a suitable finish.
Versatility: It is often used for cabinet boxes and then finished with laminate, veneer, or painted panels, balancing durability with cost and appearance.
High-Pressure Laminate (HPL)
Hard-wearing surface: HPL is a tough, commercial-grade skin usually applied over a core such as plywood or MDF. It is designed to resist scratches, impact, heat, and stains in busy environments.
Design flexibility: It comes in many colours and textures, which helps match front-of-house styling while still being practical for back-of-house use.
Maintenance: It is simple to wipe down and hold at a clean standard, making it a solid choice for high-traffic storage zones when edges are properly finished.
Other Materials
Medium-Density Fibreboard (MDF)
MDF is often used in lower-cost cabinetry, especially for painted doors and panels because it has a smooth, consistent surface. The limitation is moisture, so it needs strong sealing and careful edge protection to avoid swelling or breakdown over time.
Aluminium
Aluminium is lightweight and resists rust, so it can work well for certain cabinet frames or shelving. However, it can dent more easily than stainless steel and may not feel as robust in high-impact areas.
Polymer Shelving
Food-grade polymer shelving is common in cool rooms and freezers because it does not corrode, handles moisture well, and is easy to wash down. It is often used for storage systems rather than full cupboard doors, but it is a proven option in cold, wet zones.
In a commercial kitchen, material choice should match the conditions of the area: wet zones, heat exposure, cleaning frequency, and how hard the space is used. Stainless steel is often the top pick for high-hygiene, high-wear sections, while plywood and HPL can be excellent where you want strong performance with more finish options.
Best Tools and Products (What Actually Works)
- Microfibre cloths (minimum 400gsm) – game changer
- Soft nylon brush or toothbrush for grooves
- Dawn-style degreaser or food-safe commercial degreaser (e.g. Envirokleen, Suma, or Triple 5)
- White vinegar (for light film & shine)
- Baking soda paste (for stubborn spots)
- Food-safe quaternary ammonium or chlorine sanitiser (200-400ppm)
- Spray bottles + 2L bucket
Choose simple products that match the job. Grease needs a degreasing step, but it should be used carefully and rinsed off properly.
How to set up your kitchen area safely before cleaning cupboards
A good set-up makes cupboard cleaning quicker, safer, and less disruptive to service. Before you start, plan the space so food stays protected, staff can move safely, and spills are controlled.
- Protect food and clean items first. Remove open food, dry goods, wraps, plates, and containers from the area. Cover anything that cannot be moved so it stays free from spray, splashes, or dust.
- Clean in the right order. Work top to bottom so dust and residue do not drop onto areas you have already finished. Start with wall cupboards, then do base cupboards last.
- Manage airflow. Keep the area well ventilated by using exhaust fans, opening doors where possible, and avoiding strong fumes building up in small spaces.
- Control staff movement. Mark the work zone and keep pathways clear. This reduces bumping, cross-contamination, and accidents during busy periods.
- Control spills and slip risks. Use absorbent cloths or mats near your work area and wipe drips as they happen. Keep floors as dry as possible and place wet-floor signs if needed.
- Use chemicals safely. Follow the correct dilution and apply only what is needed. Over-strong mixes can leave residue, damage cupboard finishes, and create stronger odours.
- If cleaning during service: focus on small sections, keep it fast, and avoid strong-smell products. For a full internal clean, the best option is after hours when the kitchen is quiet and dry time is available.
Method for cleaning kitchen cupboards
Follow the below easy and simple steps for kitchen cupboard cleaning
Step1: Clear the cupboards
Remove all items. Place food and clean items away from the area so nothing gets splashed or contaminated.
Step2: Remove loose debris first
Brush or wipe out crumbs and dust. This stops residue turning into sticky sludge during wet cleaning.
Step3: Clean handles and high-touch points
Start with handles, edges, and door fronts where oils and fingerprints build up fastest.
Step4:Wipe inside surfaces
Clean shelves, sides, and corners. Pay attention to joints, shelf supports, and the back panel where grime hides.
Step5:Spot-treat stubborn grease or marks
Use a suitable cleaner and a short dwell time. Gently agitate, then wipe away.
Step6: Wipe again to remove residue
Go over surfaces with clean water on a fresh cloth so no cleaner film is left behind.
Step7:Dry completely
Dry shelves and doors well and leave cupboards open briefly. Dry cupboards reduce odours and help prevent moisture issues.
Step8:Restock neatly and hygienically
Return only clean items. Keep food sealed, organise by type, and avoid overfilling so airflow stays clear.
Detail zone Cleaning: handles, edges, hinges, kickboards, overhead tops
This is where most cleaning fails. If you do these areas, the cupboards stay clean longer.
Handles and touch points
Wipe these first or use a fresh cloth, so you do not spread grease. Dry well.
Door edges
Wrap the cloth around your finger and wipe along the edge. This removes the thin grime line.
Hinges and corners
Use a small brush to lift grime from tight spots. Use minimal moisture. Dry after.
Kickboards and base edges
These collect mop splash, grime, and shoe marks. Wipe and dry.
Top ledges on wall cupboards
Dust and grease settle here. Use a step stool and wipe carefully. Avoid dripping water down the face.
How to clean inside cupboards and shelves safely
Inside cupboards need a different approach. The key is to remove items and dry fully before restocking.
- Remove everything from the shelf.
- Shake crumbs into the bin or vacuum them.
- Wipe the shelf with warm detergent solution.
- Wipe again with clean water if needed.
- Dry fully with a cloth.
- Restock neatly. Put older stock at the front.
For office kitchens, this is a huge improvement because snack crumbs and spills build up quickly.
Fix tough problems Kitchen Cupboards: sticky film, stains, odours, mould, pest signs
Fix these issues as soon as you notice them. When left unchecked, they can quickly turn into bigger hygiene, safety, and pest problems that are harder to fix.
Sticky residue that keeps coming back
This usually means grease has built up in layers. Start with a standard detergent clean to lift the top layer, then follow with a degreasing step. Finish with a clean-water wipe and dry fully.
If the surface still feels tacky after drying, it is often cleaner residue left behind. Do another fresh water wipe, then dry again.
Yellowing around cooklines
Heat and airborne grease can stain surfaces near cooktops, grills, and fryers. Careful degreasing can improve the look, but some discolouration may be permanent, especially on older laminate or worn finishes.
Smells in cupboards
Odours usually come from spills, moisture, as( odours can relate to ventilation issues) or nearby waste areas. Remove the source, clean the cupboard, and dry it completely. Improve airflow and check under-sink cupboards for leaks or damp patches. For persistent airborne odours, consider scheduling Commercial Kitchen Exhaust Cleaning alongside cupboard maintenance to address root causes
Mould around sink cupboards
Mould is almost always a moisture problem. Fix the leak or damp source first. Then clean the area and dry it thoroughly. Replace damaged liners or swollen panels if needed.
For related sink and drain issues, see our guides on how to clean a kitchen sink and kitchen sink drain pipes.
Pest signs
Droppings, ants, or gnaw marks should be treated as urgent. Remove all food sources, clean and sanitise the area, and seal items in airtight containers. If activity continues, involve pest control promptly.
How Often Should You Clean Cupboards in Commercial Spaces?
Having a solid cleaning schedule helps avoid those massive, overwhelming deep cleans that nobody enjoys. Here’s a practical guide tailored to different types of commercial spots, keeping things straightforward and effective.
Office Kitchens
- Daily (at the end of the day, around 5-6 PM): Wipe down handles and any visible marks or spills.
- Weekly (perhaps on Fridays): Clean the door fronts and splash zones around sinks or benches.
- Monthly (first of the month): Reset the inside shelves, tidy up stock, and give everything a good once-over.
Cafés
- Daily (after closing, say 4-5 PM): Focus on handles and the fronts of cupboards near the coffee station.
- Weekly (mid-week, like Wednesdays): Degrease cupboards close to the cooktop and coffee areas to tackle built-up grime.
- Monthly (end of the month): Thoroughly clean inside the cupboards, replace shelf liners if needed, and detail those hard-to-reach edges.
Restaurants
- Daily (post-service, around 10-11 PM): Hit the touch points and wipe away any visible marks.
- Weekly (on a quieter day, such as Mondays): Do a full wipe of door fronts in high-heat zones, plus top ledges and kickboards.
- Monthly (mid-month): Clean inside the shelves and pantry cupboards, paying attention to hinge lines and details.
Hotels
- Daily (during evening checks, about 7-8 PM): Address high-touch zones in all storage areas.
- Weekly (rotating schedule, e.g., Tuesdays for prep areas): Cycle through sections like prep area cupboards, service cupboards, and dry stores.
- Monthly (last week of the month): Complete a full internal reset of key storage areas, with a supervisor signing off.
Canteens and High-Traffic Sites
- Daily (end of peak hours, around 2-3 PM or after dinner rush): Clean touch points, spills, and cupboards near waste stations.
- Weekly (Thursdays, for example): Give door fronts and top ledges a full wipe-down.
- Monthly (start of the month): Reset internals, check for pests, and rotate stock to keep things fresh.
Remember, the best schedule is one that your team can actually stick to. Keep it simple, assign clear responsibilities to staff, and adjust based on your site’s needs. This way, everything stays hygienic without the hassle.
When to call professionals for kitchen cupboards and deep cleaning
Small issues can turn into bigger hygiene risks fast in busy kitchens. If cleaning is not working or the risk is high, a professional team can deep clean safely and get you inspection-ready. Bring in professional cleaners like Westlink Commercial kitchen cleaning in Sydney
When:
- The grease film keeps building up fast
- Cupboards feel sticky even after cleaning
- You need after-hours deep cleaning with minimal disruption
- You want a consistent system across multiple sites
- You have mould, water damage, or strong odours that keep returning
A proper scope should include:
- cupboard fronts, frames, and door edges
- handles and high-touch points
- hinge lines and corners
- top ledges of wall cupboards
- kickboards and base edges
- inside shelves where required
- final wipe-down and dry finish
A good provider will also help you set a simple routine for staff so the results last.
Final Thought’s
You’ve got the full roadmap right here, from daily quick wipes to monthly resets and tackling those tough grease battles. Stick to these habits, and you’ll turn cupboard chaos into effortless hygiene that protects your food, your reputation, and your peace of mind.
Ready to go from “good enough” to truly impressive? If stubborn buildup, time constraints, or multi-site demands are holding you back, let the pros handle a thorough deep clean so you can focus on what you do best. Get your free quote today and see just how transformative a truly spotless kitchen can be.
Frequently Asked Questions
What is the safest cleaner for commercial cupboard doors?
For day-to-day cleaning, warm water with a small amount of mild detergent is the safest choice for most commercial cupboard finishes. It lifts fingerprints, light grease, and dust without dulling laminate, painted doors, or 2-pack surfaces. Use a soft microfibre cloth, then follow with a clean, damp wipe and dry straight away to prevent streaks and edge swelling.
How do I remove grease without damaging the surface?
Start with warm soapy water first, because it removes the loose layer and reduces the need for strong chemicals. If the door still feels tacky, apply a correctly diluted degreaser onto a cloth (not directly on the cupboard), wipe in small sections, then rinse wipe with clean water and dry. Avoid harsh scrubbers, and always spot test on a hidden area if the finish is unknown.
Do I need to sanitise cupboard doors?
Usually, no. Most cupboard doors are not food contact surfaces, so proper cleaning is the main priority. Sanitising makes sense for high-touch areas like handles and pull points, especially in shared kitchens, or if your site policy requires it. If you do sanitise, clean first, then apply the sanitiser as directed and allow the right contact time before letting the surface air dry.
Why do cupboards feel sticky after cleaning?
A sticky feel almost always comes from one of two things: leftover grease that was not fully removed, or cleaner residue left on the surface. Fix it by washing again with warm detergent solution, then doing a clean-water wipe to remove any product film, and drying completely. If the kitchen has heavy cooking, you may need a targeted degreasing step near the cookline to fully break down oil build-up.
How do I stop streaks on glossy doors?
Streaks on glossy cupboard fronts usually happen when cleaner is left behind or the surface dries unevenly. Use less product, wipe with a clean damp cloth after washing, and finish with a dry microfibre cloth to buff the surface. Work in small sections and dry as you go, especially in warm kitchens where doors dry quickly.
How do I clean the tops of wall cupboards safely?
Use a stable step stool, keep three points of contact when stepping up, and never overreach. Wipe the top ledge with a slightly damp cloth first to lift dust and grease, then wipe again and dry. Keep the cloth damp, not wet, so you do not drip dirty water down onto the cupboard faces and create streaks.
How often should I clean inside cupboards?
Monthly is a practical baseline for most commercial kitchens, because crumbs, spice dust, and small spills build up slowly inside shelves. High-traffic cupboards, like those holding cups, takeaway packaging, or coffee supplies, may need a reset every 1 to 2 weeks. Always fully dry shelves before restocking to prevent musty smells and damp-related issues.
What if the cupboard edges are swollen?
Swollen edges usually mean water has entered the join or the laminate seam, often near sinks or from over-wet cleaning. Stop using wet cloths on the edges, dry the area well, and reduce splashes where possible. Minor swelling may stabilise once kept dry, but if the laminate is lifting or the panel is soft, it often needs repair or replacement to prevent further damage.
How do I handle mould inside a sink cupboard?
Mould under a sink is a moisture problem first, cleaning problem second. Fix leaks, improve airflow, and dry the area completely. Then clean the surface using an appropriate cleaner for the material, wipe away residue, and dry again. Replace damaged shelf liners or swollen panels, and store items in sealed tubs if the area is prone to damp until the issue is fully resolved.
What is the quickest daily routine for busy kitchens?
Do a fast “touch-and-splash” check at the end of service: wipe handles, door edges where hands grab, and any visible splashes near prep and coffee zones. Follow with a quick dry wipe so moisture does not sit on seams. This simple daily habit prevents grease film from building up and makes the weekly clean much faster.
