Keep Chick-fil-A kitchen machines clean by using degreaser and sanitizer between uses.

Title: Keeping the Top of the Machines Sparkling: Why Degreaser and Sanitizer Go Between Uses

Let me ask you a quick question. When you walk into a Chick-fil-A kitchen, what’s the one thing you notice first about the station? Probably the rhythm: sizzling grills, the hum of the fryers, the buzz of the ticket printer. But there’s a quieter detail that makes all the difference to guests and to the crew: a clean, grease-free top on the machines that touch food. It’s not flashy, but it’s essential. And it’s something you can control with a simple routine: using degreaser and sanitizer between uses.

What should be used, and how often?

Here’s the thing most leaders in the Chick-fil-A family emphasize: degreaser and sanitizer should be used between each use. Not once a shift, not twice a day, but between every single use. It sounds small, almost ceremonial, but it’s a powerful habit. This practice helps prevent cross-contamination, keeps food safe, and preserves the quality you’re known for. In a busy kitchen, where every minute counts, this quick, focused wipe-down becomes a quiet backbone of reliable service.

Why this routine matters beyond “cleanliness”

Think about the guest experience. A clean surface signals care. It says, “We’re paying attention.” When cooks wipe the top of a machine between uses, they’re not just chasing glitter; they’re reducing the chance that last order’s residue ends up on the next burger or shake. That detail matters—because guests notice, even if they don’t name it aloud. And it’s not just about appearances. Cross-contamination is real, especially in a fast-food setting where many hands reach for a machine’s top, where sauces and meat jostle with buns and toppings. Degreaser loosens and lifts grease and food particles; sanitizer sanitizes, killing bacteria and leaving the surface ready for the next task. Do it between every use, and you create a safer, more consistent product.

Beyond safety, there’s the longevity angle. Grease and residue are sneaky. They can gum up moving parts, attract dirt, and slow things down. A quick wipe with an appropriate degreaser helps keep the machine clean underneath the grime, which in turn prevents downtime caused by preventable buildup. Your equipment runs smoother, your line moves quicker, and the team feels confident performing tasks on clean, familiar surfaces. It’s a win-win—safety, quality, and efficiency all in one small ritual.

What you actually do: a practical how-to

If you’re guiding a shift or modeling the routine for newer teammates, here’s a practical, straightforward way to handle the top-of-machine clean between uses. Keep this checklist visible at stations so it becomes second nature.

• Gather your supplies. You’ll want a approved degreaser, an approved sanitizer, clean cloths or towels, and gloves if your store protocol calls for them. A timer or a quick watch helps you track sanitizer contact time.

• Turn or prepare the surface. If the machine is in use, pause briefly, then wipe the top area carefully. When possible, power down or set to a safe mode per your equipment guidelines, so you’re not leaning into hot surfaces.

• Apply degreaser. Lightly spray or apply degreaser to the top and any grease-prone edges. Let it sit for a moment as directed on the product label. The idea isn’t to flood the surface but to break down grease so it’s easy to wipe away.

• Wipe away the grime. Use a clean cloth to wipe in one direction, then switch to a dry section if you notice progress slowing. Focus on the flat surface, corners, and any grooved areas where grease hides. If you see stubborn spots, give them a second pass rather than piling on more cleaner.

• Rinse or wipe as required. If your degreaser instructions call for a rinse, use a separate clean cloth with water to wipe away any residue. Some products don’t require rinsing, but always follow the label so you don’t miss a step.

• Sanitize the surface. After the degreaser has been removed, apply the sanitizer according to the label’s instructions. Ensure you cover the entire top area that will contact food. For dispensers and random crevices, a second light pass won’t hurt.

• Let it air-dry. Permit the sanitizer to air-dry completely. Don’t wipe it dry with a dirty cloth—that defeats the purpose. A dry surface reduces the risk of recontamination and keeps the area ready for the next task.

• Return to service with confidence. Once the surface is dry, you’re set for the next order. The crew should feel the difference—smooth, clean, and ready for the next round.

A quick note on safety and accuracy

Products matter. Use only degreasers and sanitizers approved for food-contact surfaces, and train everyone on what to use where. Read labels, follow contact times, and never mix chemicals. If a cleaner and a sanitizer need to be used in a specific order, don’t improvise. It’s tempting to skip a step when you’re pressed for time, but a moment’s delay in following safety guidelines can cause bigger headaches later.

The human side: culture, habits, and the rhythm of a shift

Let’s connect this routine to the bigger picture. A Chick-fil-A kitchen thrives on a culture of care—care for the guest, care for teammates, and care for the equipment that makes everything possible. The “between uses” rule for degreaser and sanitizer isn’t just a procedure; it’s a line-level habit that reinforces pride in workmanship.

If you’re leading a team, you can reinforce this with simple cues. For example, you can:

• Place reminders at eye level near each machine: “Degrease, sanitize, repeat.”

• Use a color-coded cloth system to prevent cross-contact and reduce confusion during busy peaks.

• Run a quick micro-check during shift changes. A one-minute glance to see if tops are clean can save an hour of frustration later.

• Tie the routine to guest feedback. When guests notice fresh stations, they’re more likely to trust the entire experience, from order to pickup.

Common missteps to avoid

No system is perfect without a few corrections along the way. Here are the typical potholes and how to sidestep them:

• Skipping between uses. The temptation is real when you’re chasing time, but this short pause is worth it for safety and consistency.

• Using the wrong products. Some cleaners aren’t approved for food-contact surfaces. Stick to the approved lineup.

• Not letting sanitizer dry. Wiping it off too early can reduce effectiveness. Let it air-dry fully.

• Recontaminating the top. A dirty cloth or a dirty sleeve can undo the benefit of your work. Use clean cloths and gloves if needed, and change cloths often.

• Overlooking edges and crevices. Grease hides in corners. Don’t skip those spots just because they’re easy to overlook.

Relatable analogies that make the point

Think of it like wiping down your kitchen after making a messy lunch. If you skip the wipe, you’re left with grease on the cutting board and a lingering scent that follows you into the next recipe. In a fast-food kitchen, the same principle applies, but with a tighter timeline and a higher standard. The degreaser and sanitizer act like a reset button: they clear the surface, reset the mood, and set the stage for the next guest encounter.

Additionally, consider the equipment as a teammate. When you treat the top of a machine with care, you’re encouraging the whole team to value every station. Clean surfaces invite clean habits elsewhere—proper glove use, correct food handling, and mindful rotation of tasks. It’s a small ritual, yet it creates a chain reaction of good practices.

A few practical tips you can steal today

• Keep a compact kit in a labeled bucket near every station. Easy access makes it more likely the routine gets done.

• Schedule a brief weekly “spot check” where a supervisor or a confident teammate runs through the top surfaces with the degreaser and sanitizer to reinforce the habit.

• Build a mini praise moment into the shift. Acknowledging teammates who consistently maintain clean tops strengthens the culture.

• Tie it back to training. New hires pick up these habits quickly when they see them modeled by leaders and veterans alike.

The bottom line

The top of the machines isn’t glamorous, but it’s a frontline area for food safety and quality. Using degreaser and sanitizer between each use is the right move—clean, quick, and effective. It’s a straightforward habit with a big payoff: safer food, happier guests, and smoother days for your team. When you apply this consistently, you’re not just keeping surfaces spotless—you’re building trust, one clean top at a time.

If you’re supervising a crew, that brief wipe-down between orders becomes a powerful part of your leadership toolkit. It shows you’re attentive, efficient, and committed to ordinary routines that yield extraordinary consistency. And honestly, isn’t that what great service is really about?

Would you like a ready-made one-minute checklist you can print and post at every station? I can tailor a version to fit your store layout and equipment lineup, so your team can slip into the habit without hesitation. After all, the best routines are the ones that feel almost automatic—the kind you hardly notice until they’re missing.