Most professional kitchens I’ve worked in don’t use all-purpose cleaners, they have specific products for different surfaces. Cutting boards get the three-sink detergent, rinse, disinfectant. Stainless steel tables get stainless steel cleaner and steel wool with a cotton towel finish. Floors get mopped with floor cleaner. Walls get the same disinfecting scrub that’s used to clean the tables in the dining room and the bar.

I’m not a cook but just a general fan of commercial / industrial products (always getting jealous of the stuff I see in my engineer friends machine shops at work, materials science labs, etc), and one of my favorite sites to get ideas for when it comes to household / kitchen stuff is the webstaurant store. I don’t necessarily even buy much stuff because some of the items can only be bought by the case, but it’s fun to browse and if I see something I like I can check if it’s available anywhere else. I have bought a commercial style tall recycling bin and some generic 5 gallon bag in box soda syrups since you could just buy 1 of those, which save a lot of money if you carbonate at home compared to buying soda at the grocery store.

Anyway they have a surface sanitizer section so you might get some ideas on what to get by browsing there. Again some are by the case but at least a few you can buy a single spray bottle or a single gallon: https://www.webstaurantstore.com/35535/surface-sanitizing-and-disinfecting-chemicals.html

And of course be sure to read all the directions and warnings since they might be used differently than you would at home, or have different requirements.

I’ve got to say, before the chemicals, use a bench scraper. Almost no matter what you spray, hard crusty crap is gonna remain hard and crusty, it’s best to scrape everything off and into the trash, then whip the chems out (I use isopropyl alcohol).

Make sure to use a scraper softer than the material of your counter top, or intentionally dull your scraper. Some countertops have plastic vinyl meant to look like stone and those will be marred very easily by a steel scraper.

Unrelated not, sharpen your wood spatulas with a knife, makes scraping pans 10x easier and 10x easier to clean.

We mix bleach and ammonia, to really kill off all the things…

DO NOT DO THIS! IS JOKE!

Rags

For food prep surfaces, most restaurants use a form of quaternary sanitizer. They’re usually sold concentrated and hooked up to a dispenser that dilutes to the correct ratio. You can buy it online but it’s definitely overkill for a home cook.

Just use dish soap and hot water. Add a little bleach if you really need the surface sanitized.

Every kitchen I’ve ever worked in has just used dish soap and water, followed by a spritz of alcohol - based sanitiser. The reason professional kitchens look immaculate is because the surfaces are all stainless and designed to be quick and easy to clean.

All you really need is water and a bit of dish soap to clean 99% of messes.

I don’t work in a professional kitchen but I like Purell food service surface sanitizer. No rinse required!

I think we used Fabuloso, the purple shit.

There were “food safe” cleaners on the line that I have no idea what they were. Essentially everything in the dishwashing area would get scrubbed down with Comet, to the point that “cometize” was a verb for closing