Commercial Kitchen Deep leaning

What we clean

• Canopies and grease filters
• Ceilings, walls and floors
• Primary cooking appliances
• Refrigeration equipment and cold rooms
• Warewashing equipment and sinks
• Food preparation and handling equipment
• Storage equipment and difficult-to-access areas

Services can be planned as one-off deep cleans or incorporated into a regular maintenance programme based on the needs and risk profile of the site. Work is supported by appropriate risk assessments, method statements and completion records.

Why Regular Deep Cleaning Matters

Commercial kitchens are subject to strict food hygiene requirements under UK and European legislation, including Regulation (EC) No 852/2004 and The Food Hygiene (England) Regulations. Deep cleaning targets inaccessible areas where contaminants accumulate and supports the following key objectives:

• Maintain high standards of food hygiene and safety to satisfy third-party audits and Environmental Health Department inspections
• Minimise contamination risk and food poisoning outbreaks while safeguarding your reputation
• Support your Hazard Analysis and Critical Control Point (HACCP) programme
• Reduce infestation risk from rodents, crawling insects and flying pests
• Increase efficiency and prolong the lifespan of expensive catering equipment
• Demonstrate due diligence and compliance with food hygiene obligations

What We Clean

• Canopies and grease filters – remove accumulated grease and debris
• Structural surfaces – all ceiling, wall and floor finishes
• Primary cooking appliances – ovens, ranges, fryers and hot plates
• Refrigeration equipment – cold rooms and bulk refrigeration units
• Warewashing equipment – dishwashers and sink units
• Food preparation and handling equipment – work surfaces, prep tables and handling areas
• Storage equipment – shelving and storage areas, including difficult-to-access spaces

How We Work

Our experienced technicians use specialist equipment, innovative methods and appropriate cleaning products to effectively remove accumulated grease, dirt and food debris that compromise kitchen integrity, performance and efficiency.

All work is planned around site-specific risk assessments and method statements, with access requirements identified before cleaning begins. We ensure strict compliance with health and safety regulations throughout, including the Control of Substances Hazardous to Health (COSHH) Regulations 2002 and Personal Protective Equipment (PPE) Regulations 2002.

Following completion, clients receive certification of work and comprehensive documentation demonstrating compliance with food hygiene legislation and regulatory due diligence requirements.