Commercial Kitchen Company stocks the Cleanplus range of commercial cleaning chemicals — sanitisers, disinfectant, degreaser, oven and grill cleaners, floor and window cleaner, machine dishwash liquid, rinse aid and hand wash. It is one consistent range covering the daily cleaning routine in a commercial kitchen, rather than a shelf of part-used products from a dozen suppliers.
Most lines are supplied in bulk 5L containers, which brings the cost per litre down and cuts packaging waste, and a wall dispenser unit is available so decanting stays controlled and dilution stays consistent between staff.
Browse the range below, or call us on 1300 CKC 000 if you are not sure which product suits a surface or a machine.
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Cleaning chemicals are the unglamorous end of a commercial kitchen and the first thing an auditor looks at. The distinctions worth understanding are what each product class actually does, where it is safe to use, and how it gets dosed — most chemical problems in kitchens are dosing problems, not product problems.
Sanitisers reduce bacteria on surfaces that have already been cleaned — this is the food-contact step, used on benches, chopping boards, cutlery and equipment surfaces. A non-rinse, unperfumed sanitiser suits food-preparation areas because it leaves no taint and no extra rinse stage. Detergents lift soil and grease and do the bulk of the work; sanitising a dirty surface achieves very little, so detergent always comes first. Degreasers are the heavy-duty option for extraction canopies, fryer surrounds and grill plates where baked-on grease will not shift with a general-purpose cleaner.
Commercial dishwashers use two chemicals working together: a concentrated machine dishwash liquid carrying destaining agents and hard-water softeners, and a rinse aid of surfactants and drying agents that lets water sheet off so glassware and cutlery dry without spotting. Both are dosed automatically by the machine, so the dose rate matters far more than the size of the container. Check the rates when your water hardness changes, when you change glassware, or the moment glasses start filming.
Oven and grill cleaners come in standard and heavy-duty strengths. A foaming heavy-duty product clings to vertical surfaces and works on carbonised deposits; a standard-strength cleaner is enough for routine end-of-shift work and is gentler on seals and coatings. Combi ovens are the exception — they generally take the manufacturer’s own cleaning and care tabs, so check the manual before putting a general oven cleaner through one.
Hand wash foam, antibacterial hand wash and instant hand sanitiser cover hand hygiene at sinks and entry points. Foaming products spread further per dose than liquids, which is why they suit high-traffic kitchens. Keep hand products at the hand basin and away from the pot sink, so the basin is used for the job it is there for.
Buying concentrate in bulk only saves money if dosing is controlled — a dispenser unit at the decanting point stops staff over-pouring and keeps dilution consistent. Store chemicals away from food and food-contact surfaces, keep the safety data sheet for every product on site where staff can reach it, and label decanted bottles with the full product name rather than a marker-pen abbreviation nobody can read in six months.
Our chemicals range is Cleanplus, covering sanitiser, disinfectant, degreaser, oven and grill cleaner, floor and window cleaner, machine dishwash liquid, rinse aid and hand wash. For combi ovens, Rational cleaning tabs are listed separately.
We supply cleaning chemicals alongside the equipment they are used on, so a chemical order can travel with an equipment delivery or a service visit. Call us on 1300 CKC 000 if you need help matching a product to a surface or a machine.
No — generic chemicals lack the formulation, concentration, and equipment compatibility commercial kitchens require. Wrong chemicals damage dishwasher seals, void coffee machine warranties, cause combi oven element failures, and may fail food safety sanitisation standards. Always use commercial-grade chemicals matched to your equipment brand.
Detergents remove dirt, grease, and food residue from surfaces — the cleaning step. Sanitisers kill pathogens after cleaning — the food safety step. Both are required for proper food-contact surface hygiene. Most commercial cleaning routines use detergent first, rinse, then sanitiser — never combined.
Coffee machines: monthly in hard water areas, quarterly in soft water. Combi ovens: monthly for daily-use units. Dishwashers: quarterly. Ice machines: every 6 months. Schedule descaling into maintenance routines — neglected descaling causes 30-40% of premature commercial equipment failures.
Most commercial cleaning chemicals have 12-24 month shelf life from production date. Concentrated chemicals last longer than diluted ones. Sanitisers degrade faster than detergents. Always check date codes on delivery and rotate stock — using expired sanitisers fails food safety audits.
Yes — Australian Work Health and Safety regulations require SDS documents for all commercial chemicals used in the workplace. Suppliers provide SDS with delivery or on request. Keep SDS accessible to staff and use during chemical handling training. Compliance auditors check for current SDS availability.
Yes — bulk orders dramatically reduce per-litre and per-kg costs. Cafés benefit from monthly bulk orders. Restaurants typically order quarterly. Avoid over-stocking shelf-life-sensitive items. Commercial Kitchen Company stocks fast-moving chemicals for immediate pickup at both Brisbane and Gold Coast showrooms.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
