Commercial Kitchen Deep Cleaning in London

A commercial kitchen deep clean covers the cooking equipment inside and out, fridges and cold rooms, stainless steel benches and shelving, walls, ceilings and floors. Wheeled equipment is pulled out so the walls and floor behind it are cleaned too, and food contact surfaces are finished with food-safe products. Pot-wash areas, sinks, door handles and switches are included, because grease spreads by hand. A grease trap clean can be added to the same visit. Extraction canopies, filters and ductwork are a separate specialist service.

Commercial kitchens are what this service covers: restaurants, hotels, staff canteens and cafés across London. The scope, the products and the sign-off are written for kitchens that cook for the public and may be visited by an environmental health officer. A home kitchen, or a rental flat at the end of a tenancy, is a different job with different priorities, and it sits with our end of tenancy cleaning rather than this service. Fryers, cold rooms and grease traps are what separate the two, so a commercial scope is agreed in writing before the visit.

Yes. Ranges, ovens, combi ovens, fryers, grills and salamanders are degreased inside and out, and fridges are cleaned inside as well. Racks, trays and fryer baskets are removed and soaked, then degreased. Equipment is switched off and cooled first, and degreaser goes on early to soften the carbon. Gas and electrical components are not dismantled, so anything that needs an engineer stays with your own contractor. Kitchen deep cleans are done by our own specialist team, directly employed and trained in degreasing and in working safely around commercial cooking equipment.

Most restaurant kitchens take one night or one closed day. The time depends on three things: how big the kitchen is, how much equipment has to be pulled out and cleaned behind, and how heavy the carbon and grease build-up is. A cafe kitchen with one range is a shorter job than a hotel banqueting kitchen with cold rooms and a large pot-wash. Equipment has to be switched off and cooled before degreasing starts, and that is built into the plan. We confirm the time in the quote, so the team size is right before we arrive.

Yes. Most commercial kitchens are deep cleaned overnight once service has finished, or on the day they are closed, so no sitting is lost. A smaller job can sometimes fit into the afternoon gap between lunch and dinner. The team starts once cooking has stopped, works from the ceiling down to the floor, and finishes by rinsing the kitchen so it is ready for the morning team to restock. Late and out-of-hours cleans are normal for us, including after events, so the date is set around your trading rather than ours.

How hard the kitchen works sets the frequency. Busy restaurant kitchens are often deep cleaned every three to six months, alongside the daily clean-down by the kitchen team. A hotel with banqueting or a busy staff canteen may need a shorter gap, and a quiet cafe a longer one. Your food safety management system should record the frequency you set and the date of each clean, because an environmental health officer can ask to see both. The written scope and signed sign-off from each visit go straight into that file.

Yes. Our specialist team empties and cleans the grease trap, scrapes the baffles and checks it is working again. A trap catches fats, oils and grease from sinks and dishwashers. When it fills, drains slow, the kitchen smells and grease reaches the public sewer, where it sets hard. The grease waste is taken away through our partner, with the paperwork for your records. Grease trap cleaning can be booked with a kitchen deep clean or on its own schedule, and the first visit shows how often it needs repeating.

Yes, for commercial kitchens. A landlord or letting agent with a restaurant, cafe or canteen unit often books a kitchen deep clean when a tenant leaves, before a new operator takes over, or before the unit is let again. The kitchen is cleaned from ceiling to floor, equipment is pulled out and degreased, and the grease trap can be included. A written scope and before-and-after photos show the condition the kitchen was handed back in. Flats and houses at the end of a tenancy are a different service.

Often, within limits. Heavy carbon and grease on ranges, fryers, walls and floors comes off with commercial degreasers, steam and time. A neglected kitchen is planned as a bigger job, with more people and more hours, and the assessment records the build-up and agrees the scope before the date is set. Before-and-after photos show what changed. Pitted stainless steel, cracked tiles and worn seals cannot be cleaned back to new, so they are noted instead of promised. The restored standard then holds only with the daily clean-down.