Restaurant and commercial kitchen deep cleaning: canopies, ducting, grease traps, ranges and floors, scheduled overnight with a written record for your file.
A commercial kitchen is a fire risk and an inspection risk in the same building. Grease in a canopy and a duct run is what turns a small flame into a serious one, and it is the first thing a hygiene inspector looks at.
We work overnight to a written scope, photograph the canopy and duct interiors before and after, and give you documentation suitable for an inspection or an insurer.
What the visit covers
- Extraction canopy, filters, plenum and accessible ducting
- Grease trap cleaning and drainage lines
- Ranges, fryers, grills, ovens and salamanders
- Stainless surfaces, shelving, splashbacks and wall cladding
- Floors, drainage channels and under-equipment areas
- Cold rooms, fridges and dry stores where scoped
Asked about this
It depends on cooking volume and type. High-volume frying often needs quarterly or sooner; light cooking can go longer. The inspection sets it.
Yes: photographs before and after plus a completion record, which is what insurers and inspectors ask for.
That is the norm. Kitchens are cleaned when they are cold and empty.
In writing after an inspection, with every item named. The visit costs nothing and commits you to nothing.