Monthly deep clean of the bar under total control
The deepest layer of cleaning, just once a month, with Timlup.
The monthly cadence is part of the Pro/Essential paid plan. It covers the heavy-duty cleaning of the bar: thorough ice machine cleaning, defrosting, behind equipment, walls, cellar and drains. Each task is signed with a PIN and logged in the manager's dashboard.
What does the monthly deep clean of a bar include?
In a bar, three levels of cleaning coexist. Daily cleaning covers the bar, taps and daily surfaces. Weekly cleaning includes beer lines, glass washers, dispensers and bottle coolers. And the monthly deep clean is the heaviest: thorough sanitisation of the ice machine, defrosting of fridges and freezer, moving bottle coolers and equipment to clean behind and underneath, walls and tiles, barrel cellar and drains. It only needs to be done once a month but it is essential.
This monthly cadence is included in the Pro/Essential paid plan from Timlup. The app triggers the list automatically on the 1st of each month. Each operator signs with their PIN and the manager sees it on the dashboard in real time. No paper, no omissions.
Timlup is a recording tool that documents cleaning in an orderly manner, not a certificate of compliance.
Monthly deep clean of the bar: the heavy stuff, logged with PIN
Thorough ice machine clean, defrosting, behind bottle coolers, walls and cellar. Each task signed by the team.
18 tasks for the monthly deep clean of your bar
The deepest layer of the plan: the heavy stuff that only needs to be done once a month. Don't confuse it with daily or weekly cleaning.
Ice machine thorough clean
Monthly – approx. 1 h 10 min- 1 Completely empty the ice machine's reservoir, remove all accumulated ice and thoroughly clean the interior. 30 min
- 2 Thoroughly descale and sanitise the reservoir and internal circuit of the ice machine with an authorised product (monthly sanitisation). 25 min
- 3 Check and clean the ice scoop or bucket and the water filter, ensuring there is no limescale or biofilm. 15 min
Cold storage thorough clean
Monthly – approx. 1 h 35 min- 1 Defrosting and deep cleaning of bottle coolers and bottle fridges: walls, seals and grilles with a disinfectant suitable for food contact surfaces. 40 min
- 2 Defrosting of the chest freezer: empty, allow to fully thaw and remove all ice build-up from walls and bottom. 30 min
- 3 Clean the evaporators and condensate trays of the cold equipment, removing sludge and biofilm. 25 min
Behind and underneath the bar
Monthly – approx. 1 h 30 min- 1 Move the bottle coolers, glass washers and bar equipment to thoroughly clean behind and underneath, including floors and skirting boards. 40 min
- 2 Thoroughly descale the sink and washbasin area of the bar, removing limescale and accumulated debris. 30 min
- 3 Clean the legs, wheels and bases of the equipment before repositioning them, removing ingrained dirt. 20 min
Structure and surfaces
Monthly – approx. 1 h 30 min- 1 Thoroughly scrub the walls, tiles and grout of the bar with professional degreaser. 40 min
- 2 Clean the ventilation grilles with a brush and degreaser, removing accumulated dust and grease. 20 min
- 3 Clean the lights, signs and their covers with an appropriate product. 15 min
- 4 Thoroughly clean the seating area furniture (tables, chairs, stools), paying attention to legs and joints. 15 min
Store, cellar and drains
Monthly – approx. 1 h 30 min- 1 Empty and thoroughly clean the store shelving and the barrel cellar, check dates and reorganise using FIFO (first in, first out). 40 min
- 2 Thoroughly descale the drains of the bar and the back office (traps and gullies that are not cleaned daily) with a descaling agent and a stiff-bristled brush. 30 min
- 3 Clean the floor and walls of the barrel cellar and check that there is no moisture or sticky residue. 20 min
Monthly record
on completing the monthly clean- 1 Record the monthly deep clean carried out (areas, product and contact time, person responsible). Part of the cleaning and disinfection plan; Timlup helps document in an orderly manner but is not a certified system. Keep records for approximately one year. 5 min
- 2 Log any incidents or non-conformities detected, corrective action and person responsible. Part of the cleaning and disinfection plan; Timlup helps document but does not certify. Keep records for approximately one year. 5 min
Deep Monthly Clean
The heavy cleaning that only happens once a month: plan and record each block with a PIN.
Bar La Plaza · Bar
Monthly — Deep clean
due day 1- Sanitise ice machine
- Defrost fridges and freezer
- Behind bottle coolers
- Bar walls and tiles
- Drains – bar and back area
- FIFO barrel cellar
Deep monthly cleaning with Timlup: no omissions, fully traceable
The recurring monthly cadence, with an automatic list on the 1st and signed records by the team.
Recurring monthly cadence with no missed tasks: Pro/Essential paid plan. Timlup triggers the list automatically on the 1st of each month.
The app notifies you automatically, and each employee signs with their PIN after completing each block, so you never skip a monthly task.
The heaviest bar cleaning, split up and traceable: deep ice machine clean, defrosting, behind bottle coolers, walls and cellar.
It divides the deep clean into concrete tasks that are assigned, executed and recorded; the manager sees progress in real time.
Traceability and signed record: Timlup documents, it does not certify.
Each task is logged with date, time and the responsible person's PIN; ideal for your cleaning and disinfection plan.
Frequently asked questions about the monthly deep clean of a bar
Frequency, differences, ice machine, payment plan and record keeping.
How often is the monthly deep clean of a bar done?
What is the difference from daily and weekly cleaning of the bar?
How often should the ice machine be sanitised?
Is the monthly cleaning included in Timlup's free plan?
Does this record help with HACCP or an inspection?
How long does a full monthly deep clean of a bar take?
John Guerrero
Founder of Timlup · Founder of ChefBusiness
15+ years working on business operations and process digitisation. Behind Timlup, ChefBusiness and AI Chef Pro. These guides capture the daily-control procedures I see working in operations-heavy businesses across Spain.
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Monthly deep clean of the bar, recorded and without omissions
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