The Kitchen Degrease Protocol: Traditional Control of Modern Grease
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Kitchen grease is not dirt. It is a slow-forming adhesive layer that traps dust, bacteria, and odor. Ignoring it does not save time—it compounds future labor.
Why Grease Requires a Separate Protocol
Modern kitchens generate aerosolized oils that settle beyond visible areas. Water alone spreads residue. Proper degreasing is a containment strategy, not cosmetic cleaning.
High-Risk Grease Zones (Priority Order)
- ☐ Stove knobs and control panels
- ☐ Backsplash behind burners
- ☐ Range hood exterior and lower lip
- ☐ Cabinet handles near the cooking zone
- ☐ Trash lid and inner rim
The 10-Minute Degrease Pass
- Apply degreaser to microfiber cloth—not directly to surfaces.
- Wipe using linear strokes (avoid circular spreading).
- Rotate cloth sides frequently to avoid redepositing grease.
- Finish with a lightly damp cloth to remove residue.
Recommended tools:
Kitchen Cleaning & Degreasers →
Microfiber Cloths & Wipes →
Frequency Rule (Traditional Discipline)
- Light cooking: every 3–4 days
- Daily cooking: every 48 hours
- Heavy frying: same day spot control
What to Avoid
- ✕ Over-wetting greasy surfaces
- ✕ Using the same cloth for counters and floors
- ✕ Skipping cabinet handles (a major contamination point)
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