Kitchen Deep Cleaning

We understand the risks you need to manage to keep your premises safe, such as grease deposits that pose both a fire risk and a danger of bacterial contamination. Tackling these issues is vital for your business on many levels, and it is all a standard part of our professional deep cleaning service. There will always be areas of kitchens that staff cannot clean, Canopies, Dishwasher areas etc.  We clean to the highest standard possible. Our Services include:

Structure, Canopies, Filters, Cookers, Grills, Steamers, Freyers, Bain Maries, Tables, Fridges, Sinks, Racks, Display Units, Servery Areas, Dishwash Areas, Walls and Floors

  • Cooking Equipment Deep Clean: Our technicians will restore any piece of cooking equipment to its original condition by hand
  • Canopy & Filter Clean: Canopies are difficult to clean if untrained. We will clean every inch including any light fittings with minimum mess in your kitchen
  • Structural Cleans: We clean every inch of your kitchen or washroom by hand. Walls, floor, tables and ceilings
  • High Level Clean: We use specially adapted poles and scaffolding to clean those hard to reach areas
  • Full Kitchen Deep Clean: Includes everything above.

Fire spreading through a ventilation system is a real risk in commercial kitchens. If a fire occurs in the kitchen it could quickly spread through ductwork and cause serious damage to your premises as well as cost lives. Many insurers may not pay out if the ventilation system isnt cleaned regularly. Our services minimise fire risk dramatically. We remove grease and soil from ductwork and fans by hand to ensure your kitchen is as safe as possible.

Benefits of Regular Kitchen Deep Cleaning:

  • Helps to reduce the risk of food poisoning  by removing food debris, etc. that can harbour harmful bacteria.
  • Reduces the risk of pest infestation by regular removal of food debris from in-accessible areas.
  • Baked on grease and carbon removed from hot equipment helps cooking temperature control and reduces the risk of tainting food.
  • Prolongs the life of equipment.
  • Clean and free-flowing ventilation extract systems reduce fire risk, improves air quality for employees and helps room temperature control.
  • Proof of service and due diligence for the Environmental Health Department, a certificate is provided for verification.
  • Helps to improve staff morale and encourage staff to maintain good hygiene standards.

Method Statement

  • General: Fan unit must be switched off and isolated before work commences.
  • 1 Operatives to check all PPE, cleaning equipment and chemicals required for the task. Operatives to set out all ‘Caution/ Warning’ signage required and cordon off cleaning area prior to work commencing.
  • 2 Operatives are reminded that canopies can be fragile or may have loose screws or bolts, seams can be broken and surface dented or misshaped.
  • 3 Operatives must ensure that if canopy contains a ultra violate light that this must be turned off before any work commences (Ultra Violate light is a Non Ionising radiation that could lead to Redness, burning and ageing of the skin, damage to the cornea , effects on central nervous system and a rise in body temperature)

General Notes

Operatives in the first instance shall move/remove any and all equipment providing it is practable and safe to do so. If operatives are unable to move equipment they must assess and decide upon safe route of access to area required for cleaning.

4 Operatives to erect access equipment e.g.. stepladder or ladder in the correct and safe manner. Ladders to be erected at the correct angle of 1:4 (75º). If working between 2-6 metres height ladders must be footed or an approved ladder stopper or stabiliser used.

5 Operatives to take care if leaning ladder on to canopy cover, if possible position ladder on to nearest solid surface instead, e.g. wall.

6 If Ladder/step ladder is unsuitable due to equipment obstruction, team to ensure all equipment is first isolated and has been left for a minimum of three hours to cool, then place suitable cover/protection on top of equipment, i.e. Suitable strength plywood.

Operatives are reminded that if boarding is required they must at all times maintain three points of contact and have suitable (Class 1) Step ladders available at all times to facilitate safe access and egress.

7 Operatives to always maintain ‘3 point contact’ i.e. tow hands, one foot or two feet one hand when working under the canopy and ascending or descending ladder/step ladder

8 Operatives to clean canopy using the correct chemical on a clean cloth or ‘Greenie’.