Commercial kitchen cleaning
A deep clean of the whole kitchen: canopy filters and walls, behind and under the equipment, floors scrubbed and drains cleared, timed so you can check it and sign off before the next service.
The scope
This is the standard deep clean. Your scope lists the equipment, the areas and how often, so you can check every visit against it.
Every deep clean
Common schedule
How we do it
From the top
Grease falls, so the work starts high. Canopy filters come out and soak in degreaser, the outside of the canopy and the walls are washed down, and everything below is cleaned after. Exhaust ductwork and fans are a specialist job, quoted on its own.
Where grease hides
Equipment on castors is moved out so the floor, walls and sides behind it can be degreased. Fixed equipment is cleaned underneath and around. Food-contact surfaces get a food-safe chemical and a clean-water rinse, so no residue is left where food is prepared.
Before service
Kitchen safety flooring is scrubbed with a machine or deck brush, never just mopped, and the drains and floor wastes are cleared. The clean is timed to finish before your next shift, so your kitchen manager can walk it and sign off before trade.
In and out
Time-stamped on arrival and when the visit closes.
Ticked
Each area marked done against the scope you signed off.
Photographed
The areas that matter, finished. Faults flagged with a photo.
Questions
Not as part of a kitchen clean. We degrease the canopy filters and the outside of the canopy. Ductwork and exhaust fans are a specialist job with their own access and equipment, so they're quoted on their own. Tell us at the walk-through and it goes in the scope as a separate line.
Yes. Filters are removed, soaked in degreaser, rinsed and refitted during each deep clean. Fryer-heavy kitchens often need them done in between as well, and that can sit in the scope as its own scheduled task.
Yes. Book the deep clean a day or two before the inspection, so there's time to walk it and restock. The scope lists every area and piece of equipment covered, and the visit record shows when it was done, which is useful to have on hand.
Once you've checked it. Surfaces are rinsed and wiped dry, and floors are left to dry before we leave. Most kitchens are back in use for the next shift. The finish time is agreed in the scope, so you can plan prep around it.
Yes. A shutdown is the right time for the jobs that need the kitchen empty: equipment moved out, walls washed top to bottom, cool rooms emptied and cleaned. Tell us the dates early and the scope is planned around them.
Yes. The degreasers, food-safe sanitisers, scrubbers and machines the scope needs come with the visit. Safety Data Sheets for every chemical are available before we start, for your food safety records.
Fifteen minutes in the kitchen to see the equipment, the grease and your trading hours, then a written scope with the price.