Restaurant ceiling tiles are manufactured from the same materials as those installed in the home. As with any ceiling tile, restaurant ceiling tiles will become discolored over time, making the room as a whole seem drab. When the time comes for cleaning, which should be at least once a year, they can be washed using the same cleansers and equipment as residential ceiling tiles. It will take awhile due to the size of most restaurants involved, but once completed the tile will again have a positive impression on customers and employees alike
Drop Ceiling or Suspended Ceiling Tiles
Cover the counters and appliances with a cloth to catch falling dirt.
Remove all the tiles from the ceiling grid.
Vacuum hard to reach surfaces where dirt tends to build up like corners, vents and light fixtures, using a vacuum cleaner equipped with a dusting attachment.
Using a wet sweeper, clean the grid with a mild mixture of 1 part dishwashing liquid and 10 parts water. Make sure the wet sweeper is only damp to avoid drips, or leaving water on grid ledges.
Dry the ceiling grid with a clean lint-free cloth.
Wash the tiles with the dishwashing liquid mixture. If the tiles are especially dirty or greasy from kitchen ceilings, use a mixture consisting half of Mean Green cleanser and half water. Rinse cleaned tiles with running water.
Dry the tiles and place them back into the ceiling grid.
Permanent Ceiling tiles
Remove any dust or loose dirt from the ceiling tiles using a static duster.
Vacuum the hard-to-reach surfaces.
Use a wet sweeper with the mild dishwashing liquid solution directly on the ceiling tiles. If the cleanser does not adequately clean the tiles, use the Mean Green cleanser solution. The sweeper should only be slightly damp with no dripping water. Wash each tile and then rinse using clean water.
Use a clean lint-free cloth to dry each tile.