Ntobi Cleaning Supplies

Restaurants in Gauteng need proper cleaning supplies to maintain hygiene standards and pass health inspections. The right cleaning products and equipment keep kitchens, dining areas, and toilets safe for staff and customers. Ntobi Cleaning supplies restaurants across Gauteng with commercial-grade cleaning chemicals, disinfectants, mops, brushes, and specialised equipment that meet food safety regulations. Our product range includes everything from heavy-duty degreasers for kitchen surfaces to gentle but effective toilet cleaning products for washrooms.

Running a restaurant means dealing with grease, food spills, and constant foot traffic. You can’t just grab any cleaning product off the shelf and expect it to work in a commercial kitchen. Health inspectors will shut you down fast if surfaces aren’t sanitised properly or if there’s visible grime anywhere. That’s why choosing the right supplies matters so much, and why restaurants across Johannesburg, Pretoria, and other parts of Gauteng trust professional suppliers who understand food service requirements.

Key Takeaways

• Commercial-grade chemicals required: Restaurants need stronger formulations than household products to tackle grease and bacteria
• Disinfectants must be food-safe: All surface cleaners in food prep areas need to meet health department standards
• Equipment durability matters: Mops, brushes, and cloths must withstand daily heavy use without falling apart
• Separate supplies for different areas: Kitchens, dining rooms, and toilets each require specific cleaning tools and products
• Bulk purchasing saves money: Buying concentrated cleaners and supplies in larger quantities reduces long-term costs
• Proper storage is essential: Cleaning chemicals must be stored away from food preparation and service areas
• Staff training prevents waste: Teaching proper dilution ratios and application methods extends product life

Types of Cleaning Chemicals Used in Restaurant Kitchens

Degreasers are probably the most important chemical in any restaurant kitchen because they break down cooking oils and fats that accumulate on stovetops, fryers, exhaust hoods, and floor surfaces. Most commercial kitchens use alkaline-based degreasers with pH levels between 12-14, which cut through baked-on grease that regular detergents can’t touch. Ntobi Cleaning stocks concentrated degreasers that can be diluted according to the severity of the mess, giving you better value and reducing storage space needs.

Sanitisers and disinfectants are non-negotiable for food contact surfaces. Quaternary ammonium compounds (quats) are popular because they kill bacteria, viruses, and fungi without leaving harmful residues when used correctly. Some restaurants prefer bleach-based sanitisers for certain applications, whilst others use food-safe alcohol solutions for quick wipes of cutting boards and prep tables. The key difference between cleaning and sanitising is that cleaning removes visible dirt, but sanitising actually kills the microscopic organisms that cause foodborne illness.

Here’s what different chemicals do in a commercial kitchen:

• Heavy-duty degreasers: Remove carbonised grease from ovens, grills, and deep fryers
• Quaternary sanitisers: Kill bacteria on food prep surfaces after cleaning
• Descalers: Remove limescale and mineral deposits from dishwashers and coffee machines
• Floor cleaners: Cut through foot traffic grime whilst being slip-resistant when dry
• Oven cleaners: Contain caustic ingredients that dissolve baked-on food residue
• Stainless steel polish: Maintains the appearance of appliances and work surfaces

Our disinfectant liquid cleaners come with clear usage instructions because improper dilution either wastes product or fails to sanitise effectively.

Essential Cleaning Equipment Every Restaurant Needs

Mops and buckets might seem basic, but restaurants need specific types for different areas. The kitchen requires a heavy-duty wet mop with a wringer bucket, preferably colour-coded to prevent cross-contamination between front-of-house and back-of-house areas. Many Gauteng restaurants now use microfibre mops because they pick up more dirt and bacteria than traditional cotton mops, and they last longer through repeated washing. A dry mop or dust mop is essential for quick clean-ups during service hours when you can’t have wet floors in high-traffic zones.

Brushes come in all shapes and sizes for restaurant use. Stiff-bristled brushes with long handles help scrub floor grout and baseboards, whilst smaller brushes with varying bristle stiffness clean equipment crevices, drain covers, and hard-to-reach corners where bacteria love to hide. Ntobi Cleaning supplies scrubbing brushes that are colour-coded so staff don’t accidentally use a toilet brush on a food prep surface, which sounds obvious but happens more than you’d think in busy kitchens.

Spray bottles and dispensers seem like minor items but they’re crucial for proper chemical application. Investing in quality trigger sprayers that don’t break after a week makes your staff’s job easier and prevents product waste. Pre-labelled bottles help avoid mix-ups between cleaning products, and adjustable nozzles let you switch between mist and stream depending on what you’re cleaning.

Basic Cleaning Supplies Needed for Restaurant Operations

Gloves are absolutely essential and you’ll go through boxes of them each week. Nitrile gloves work better than latex for most restaurant cleaning because they resist punctures and chemical degradation. Your staff needs different gloves for different tasks: disposable ones for general cleaning, heavy-duty rubber gloves for working with strong chemicals, and cut-resistant gloves when cleaning sharp equipment like slicers and graters. Don’t cheap out on gloves because a single cut or chemical burn costs more in medical bills and lost work time than a year’s supply of proper protective gear.

Cloths and towels need to be plentiful and properly managed. Most restaurants use microfibre cloths for surface wiping because they trap dirt rather than just pushing it around, and they can be laundered hundreds of times before wearing out. Colour-coding your cloths prevents cross-contamination: blue for general surfaces, red for toilets and bathrooms, green for food prep areas, and yellow for high-risk zones. Paper towels still have their place for single-use applications where laundering isn’t practical, like initial wipe-downs of extremely greasy or contaminated surfaces.

Waste management supplies include bin liners in various sizes, clearly marked recycling containers, and grease trap treatments. Gauteng’s waste regulations require restaurants to separate food waste, recyclables, and general refuse, so having the right bins and liners makes compliance easier. Heavy-duty bin liners prevent leaks and tears that create more mess, whilst odour-controlling products help keep waste areas bearable between collections.

You’ll also need:

• Sponges and scourers: Different abrasiveness levels for various surfaces
• Dustpans and brushes: Quick clean-up of dry debris during service
• Warning signs: “Wet floor” signs prevent customer injuries and liability claims
• Cleaning caddies: Portable storage for moving supplies between areas
• Measuring tools: Cups and pumps for accurate chemical dilution
• Storage containers: Properly sealed containers for bulk products

Check out our range of affordable cleaning products that don’t sacrifice quality for price.

Specialised Cleaning Products for Different Restaurant Areas

Kitchen cleaning requires products that can handle extreme grease and food residue whilst being safe around food preparation. Oven and grill cleaners contain strong alkalis that dissolve carbonised food, but they need thorough rinsing to ensure no chemical residue remains. Stainless steel cleaners maintain the appearance of expensive equipment and actually help protect surfaces from corrosion and fingerprints. Floor degreasers designed for commercial kitchens need to cut through cooking oil without creating slippery surfaces once dried, because slip-and-fall accidents are one of the biggest safety issues in restaurants.

Dining areas need products that clean effectively without strong odours that disturb customers. Glass cleaners for windows and mirrors should be streak-free and quick-drying, whilst upholstery cleaners for booth seating need to lift stains without over-wetting fabric. Table sanitisers must work fast because turnover speed matters during busy periods, and they can’t leave sticky residues that transfer to customers’ clothing or belongings. Many restaurants use all-purpose cleaners for general dining area maintenance, then follow up with disinfectants for a proper kill step.

Toilet facilities require their own dedicated supplies that never cross over to kitchen or dining areas. Descaling toilet cleaners remove limescale and uric acid buildup, whilst bowl cleaners contain bleach or acid-based formulations that kill germs and eliminate odours. Mirror and fixture cleaners keep bathrooms looking presentable, and air fresheners provide ongoing odour control between deep cleans. Hand soap and paper towel dispensers need regular refilling because running out creates a terrible impression and violates health codes.

What Cleaning Chemical Do Restaurants Use for Cleaning?

Quaternary ammonium compounds (quats) are the most widely used sanitising chemicals in Gauteng restaurants because they’re effective against a broad spectrum of bacteria, relatively inexpensive, and safe for food contact surfaces when used at proper concentrations. Quats work by disrupting bacterial cell membranes, causing the cells to break down and die. Most health departments require sanitiser concentrations of 200-400 parts per million for food contact surfaces, and quat-based products achieve this easily when diluted correctly. They also have residual antimicrobial properties, meaning they continue killing bacteria even after the surface dries.

Chlorine bleach sanitisers are another popular choice, particularly for cutting boards, floors, and areas where organic matter tends to accumulate. Bleach works faster than quats—usually within 30 seconds to 1 minute—and it’s effective against a wider range of microorganisms, including bacterial spores that quats can’t touch. The downside is that bleach corrodes metals over time, loses effectiveness in the presence of organic matter, and has a strong odour that some customers find off-putting. Most restaurants keep both types on hand and use them strategically based on what needs cleaning.

Degreasers in restaurants typically contain alkaline compounds with surfactants that emulsify fats and oils so they can be rinsed away with water. Heavy-duty degreasers have pH levels above 12 and work brilliantly on ovens, fryers, and exhaust systems, but they must be handled carefully because they can burn skin and damage certain surfaces. For daily maintenance, milder alkaline cleaners with pH around 10-11 work well on stovetops and counters without requiring as much protective equipment.

What Are Basic Cleaning Supplies Needed for a Restaurant?

Every restaurant needs a solid foundation of cleaning tools before getting into specialised equipment. Mops and buckets come first because floors get dirty constantly in food service. You’ll want at least two complete mop setups: one for front-of-house and one for the kitchen, with different coloured mop heads to prevent cross-contamination. Commercial-grade mop buckets with side-press wringers last longer than cheap residential models and make the job easier for your staff. Microfibre mops have become the standard in Gauteng restaurants because they clean better and withstand more launderings than traditional cotton.

Brushes and scrubbers in various sizes handle different cleaning tasks. Long-handled brushes reach behind equipment and clean floor drains, medium brushes scrub prep tables and cutting boards, and small detail brushes get into tight spaces around equipment. Ntobi Cleaning recommends having brushes with different bristle stiffness: soft for delicate surfaces like non-stick cookware, medium for general purpose scrubbing, and stiff for floors and outdoor areas. Colour-coded brush sets prevent the classic mistake of using a bathroom brush in the kitchen, which is a serious health code violation.

The basic supply list includes:

• Buckets: Multiple sizes for different tasks and chemical solutions
• Spray bottles: Pre-labelled for different cleaning products
• Squeegees: For windows, mirrors, and smooth wall surfaces
• Dustpans and brooms: Quick cleanup of dry debris during service
• Cleaning cloths: Microfibre cloths in colour-coded sets
• Rubber gloves: Various thicknesses for different chemical exposures
• Aprons: Waterproof protection for staff during heavy cleaning
• Waste bins: Multiple sizes with proper liners for different areas
• Step stools: Safe access to high surfaces and storage areas
• Cleaning caddies: Portable organisation for supplies

Disposable items like paper towels, bin liners, and food-safe sanitising wipes get used up quickly, so buying in bulk from a supplier like Ntobi Cleaning keeps costs down and prevents running out during busy periods.

What Cleaning Equipment Is Essential for a Restaurant?

Commercial vacuum cleaners designed for restaurants need to handle food debris, handle daily use, and withstand bumps and drops that would destroy a household vacuum. Wet-dry vacuums are particularly useful because they can suck up liquid spills as well as dry debris, making them perfect for kitchens where both types of mess happen constantly. HEPA filters are worth the extra cost because they trap allergens and fine dust particles that regular filters miss, which matters for customers with food allergies and respiratory sensitivities. Most Gauteng restaurants run their vacuums daily in dining areas and at least weekly in kitchen dry storage areas.

Floor scrubbers and polishers maintain hard floor surfaces in larger restaurants where manual mopping becomes impractical. Walk-behind scrubbers clean and dry floors simultaneously, reducing labour time and eliminating the hazard of wet floors during operating hours. Smaller restaurants might manage with a good mop system, but once you’re above 150 square metres of hard flooring, mechanical scrubbers pay for themselves through increased efficiency and better cleaning results. The rotating brushes and consistent water pressure achieve a level of clean that manual mopping simply can’t match.

Pressure washers handle outdoor cleaning tasks like patios, loading docks, and waste areas where accumulated grime needs serious force to remove. They’re also useful for deep-cleaning kitchen floors during closed hours, though you need to be careful about where the runoff goes because food waste and chemicals can’t just flow into storm drains. Cold water pressure washers work for most restaurant applications, whilst hot water models cost more but cut through grease better if you do a lot of outdoor cooking or have a large patio dining area.

Essential powered equipment includes:

• Commercial dishwashers: Not just for dishes—also sanitise small equipment and utensils
• Steam cleaners: Chemical-free deep cleaning for grout, crevices, and sanitising
• Carpet extractors: Deep clean upholstered seating and dining room carpets
• Floor buffers: Maintain shine on polished floors without daily reapplication of finish
• Air movers: Speed up drying time after deep cleaning to prevent mould growth
• Backpack vacuums: Efficient for cleaning stairs, booths, and tight spaces

Ntobi Cleaning supplies equipment from brands that offer local service and parts availability in Gauteng, because having a broken vacuum or floor scrubber sit for weeks waiting on imported parts defeats the purpose of investing in quality equipment.

Proper Storage and Handling of Restaurant Cleaning Supplies

Chemical storage requires dedicated space away from food preparation, storage, and service areas. Health inspectors will cite you if cleaning products are stored above food or on the same shelves, even if the chemicals are in sealed containers. Most restaurants designate a locked storage room or cabinet for cleaning supplies, with separate sections for different product types. Strong acids and alkaline cleaners should never be stored together because mixing them creates dangerous chemical reactions. Clear labelling on all containers prevents accidents when staff grab products in a hurry, and maintaining Safety Data Sheets (SDS) for every chemical demonstrates compliance with workplace safety regulations.

Dilution procedures need written protocols because concentrated cleaners are expensive and dangerous when used improperly. Under-diluting wastes product and can damage surfaces, whilst over-diluting creates weak solutions that don’t sanitise effectively. Wall-mounted dispensers that automatically dilute concentrated products to the correct ratio eliminate guesswork and prevent waste. These systems pay for themselves quickly in larger operations, whilst smaller restaurants can use measuring cups and clearly marked mixing ratios posted at the prep area. Training new staff on proper dilution procedures should happen before they start their first cleaning shift, not after they’ve wasted product or failed to sanitise properly.

Temperature and ventilation affect chemical stability and safety. Many cleaning products degrade in extreme heat, losing effectiveness long before their expiry dates, whilst others freeze in cold storage areas. The storage area needs proper ventilation because chemical fumes can accumulate to dangerous levels in enclosed spaces. Never store cleaning supplies near heat sources like water heaters or in direct sunlight, and check expiry dates monthly because expired products don’t work as well and sometimes become corrosive or unstable.

Maintenance Schedules and Cleaning Protocols for Restaurants

Daily cleaning tasks form the backbone of restaurant hygiene and can’t be skipped even when you’re short-staffed or exhausted after a busy service. Every food contact surface needs cleaning and sanitising after use, floors require sweeping and mopping, and toilets need checking and refreshing multiple times per shift. Table cleaning between customers seems obvious, but many restaurants only wipe visible crumbs and skip proper sanitising, which allows bacteria to build up over time. Ntobi Cleaning recommends creating written checklists for opening, mid-shift, and closing duties so nothing gets forgotten when staff are rushing.

Weekly tasks go deeper than daily maintenance. Equipment that doesn’t get daily deep cleaning—like ice machines, drink dispensers, and refrigerator gaskets—needs weekly attention to prevent mould and bacterial growth. Floor drains should be flushed with enzyme treatments to break down organic buildup that causes odours and attracts pests. Windows, light fixtures, and air vents accumulate dust that becomes noticeable to customers if left too long. Many restaurants do their weekly deep cleaning on closed days or during slower periods when staff have more time to work thoroughly.

Monthly and quarterly maintenance catches problems before they become major issues. Exhaust system cleaning is legally required quarterly in most Gauteng municipalities because grease buildup creates serious fire hazards. Deep cleaning behind and under equipment reveals pest activity, leaks, and maintenance needs that aren’t visible during daily operations. Carpets and upholstery need professional extraction cleaning every few months depending on traffic levels. Equipment descaling prevents mineral buildup from affecting performance and extending the life of expensive machinery.

Frequently Asked Questions

How often should restaurant floors be mopped?

Restaurant floors need mopping at least once daily, but kitchens with heavy cooking activity require mopping multiple times per shift because grease and spills accumulate quickly. Dining areas should be spot-mopped immediately after visible spills to prevent slip hazards, with full mopping at closing time. Using a proper degreasing floor cleaner rather than just water makes a big difference in how clean floors stay between deep cleans.

Can you use household cleaning products in a commercial kitchen?

No, household cleaning products aren’t formulated for commercial food service and often don’t meet health department requirements for food contact surface sanitisation. Commercial products have higher concentrations, different active ingredients, and documentation proving their effectiveness against specific bacteria. Using household products can result in health code violations during inspections and won’t clean effectively in a commercial environment.

What’s the difference between cleaning and sanitising?

Cleaning removes visible dirt, food particles, and grease from surfaces using detergents and physical action. Sanitising kills bacteria and other microorganisms that remain after cleaning, using chemicals like quaternary ammonium or bleach at specific concentrations and contact times. Both steps are necessary in restaurants—cleaning first removes the organic matter that protects bacteria, then sanitising kills the bacteria themselves.

How should cleaning chemicals be stored in a restaurant?

Cleaning chemicals must be stored in a dedicated area away from food, food preparation surfaces, and customer areas. The storage space needs proper ventilation, should be locked to prevent unauthorised access, and must keep chemicals in their original containers with legible labels. Never store chemicals above food or on the same shelves, and keep acids separated from alkaline products to prevent dangerous reactions.

What personal protective equipment do staff need when cleaning?

At minimum, staff need chemical-resistant gloves appropriate for the products they’re using. Eye protection is essential when working with concentrated chemicals or anything that might splash. Aprons or protective clothing prevent chemical exposure to skin and regular clothing. Some tasks like cleaning ovens with caustic products require face shields and additional protective gear specified on the product’s Safety Data Sheet.

How do you properly dilute concentrated cleaning products?

Always add chemical to water, never water to chemical, following the manufacturer’s specific dilution ratios printed on the label. Use measuring tools rather than estimating, because incorrect dilution wastes product or creates ineffective solutions. Automated dispensing systems eliminate dilution errors and are worth the investment for products you use frequently. Label all diluted products with contents and the date mixed.

What causes restaurant floor drains to smell?

Drain odours come from organic matter buildup inside the pipes that bacteria feed on, creating foul-smelling gases. Grease, food particles, and soap scum accumulate over time, and in hot weather the smell intensifies. Regular flushing with enzyme-based drain treatments breaks down organic matter naturally, whilst scheduling professional drain cleaning quarterly prevents major blockages and persistent odours.

How often should restaurant cleaning equipment be replaced?

Mop heads need replacing every 2-3 months with daily use because worn mops don’t clean effectively and harbour bacteria. Brushes last 4-6 months depending on how aggressively they’re used. Microfibre cloths typically survive 200-300 launderings before losing effectiveness. Replacing equipment before it falls apart prevents contamination and ensures your cleaning efforts produce results rather than just spreading dirt around.

Search Reference: For more information about restaurant cleaning supplies and regulations in Gauteng, visit Ntobi Cleaning’s main website or contact us directly for product recommendations specific to your establishment’s needs.

Restaurant Cleaning Supplies in Gauteng