Restaurants and takeaways
Sites that fry, grill or wok most of the day, where the close cannot reach carbon on the cookline.
Full Commercial Kitchen Deep Cleaning
A full commercial kitchen deep clean is a booked shutdown of the food room for restaurants, cafés, hotels, schools and caterers across the UK. It lifts grease and carbon the closing wipe leaves behind. Send the appliance list and the hours the kitchen can close on the quote form or WhatsApp.
Description
A full commercial kitchen deep clean is a booked shutdown of the food room, not a longer version of the closing wipe. It is for restaurants, cafés, hotels, schools and catering kitchens across the UK when grease, carbon and soil have built up past what the team on shift can remove. Send the quote form or WhatsApp with the appliance list and the hours the kitchen can close.
Book a deep clean when handles stay sticky after the close, stainless carries a yellow film, the floor around the fryer is slick, or the room smells once the extract is switched off. Those are grease and soil, not a sign that the daily clean should simply take longer.
Who it is for
Kitchens that book this visit
Hotels, pubs and cafés
A production kitchen or a service counter that still has a fryer, a flat top or a busy coffee station.
Schools, hospitals and caterers
Menus run on a cycle, so the deep clean is planned in a holiday, a night or a low-service window.
Setups
Ways this visit is booked
Open restaurant kitchens
Closed production kitchens
Dark and delivery kitchens
School and hospital serveries
Hotel main kitchen and pastry as separate rooms
Included
Included, and what this visit is not
Included
- Degrease of the agreed cookline and splashbacks
- Prep surfaces, sinks and hand-contact points
- Floors in the food room, including the fryer and pass edges
- Equipment exteriors on the written list
- A note of what was cleaned and anything left for an engineer
Not included
- A TR19 extract certificate is a separate visit
- We do not repair ovens, gas, electrics or fridges
- Dining rooms, bedrooms and bars are not part of this clean
- Waste-oil collection is the site’s contractor unless it was agreed
How it works
How the work is done
Isolate the area, lift the soil, rinse food-contact surfaces, then write down what was reached.
1Isolate and look
Gas and power go off where we ask. We look at carbon, grease thickness and anything that cannot be reached, and we agree that list before chemical goes on.
2Degrease and rinse
Grease and carbon are lifted, worked, and rinsed off the food-contact surfaces on the quote. Water does not run while food is still on the same bench.
3Record and dry
We write what was cleaned and what is left for an engineer. The kitchen plates again only when those surfaces are dry.
After the visit
How long it holds
The next visit
A deep clean resets the room. It does not stay reset on its own. A kitchen frying or chargrilling most of the day often needs the next full clean within two to three months. A moderate restaurant is often four to six months. A school servery, or a café with little frying, can wait until the next holiday or about six months. The quote names the return from the menu. Daily wiping still belongs to the team on shift.
What your team still does
Closing staff should still wash removable parts, wipe the pass and mop. That daily work does not remove carbonised grease or soil inside equipment. Leaving it until an inspection is what creates the long shutdown.
The wrong job
This is not a domestic kitchen clean, a builder’s clean, or a call-out for a broken oven. If the job is only the canopy and duct, book extract cleaning. If the job is only the fryer, book fryer cleaning.
Quote
What the price is based on
The quote
The price follows the number of appliances, how thick the carbon is, whether the extract is included, and how many hours the kitchen can stay closed. A school servery and a high-volume fryer site are not the same price.
Before we arrive
Move food into the cold store or off the surfaces we will wash. Isolate gas and power where we ask. Drain fryers if oil removal is not on the quote. Tell us about night access, alarms and where waste can sit.
Before you plate again
Food prep starts again only when surfaces are dry and chemicals are rinsed off. The next service is a normal open: staff go back to the daily clean. Filters and fryers need their own rota, or the deep clean is undone within weeks.
Testimonial
What our clients are saying
Notes already published for this service.
Services
What we offer
Other kitchen visits booked the same way.
Canopy, Extractor & Duct Cleaning
Canopy, filters, fan and accessible ductwork cleaned of the grease that daily filter washes do not reach.
View service
Commercial Oven & Cooking Equipment Cleaning
Ovens, ranges, grills, griddles and combi ovens cleaned of carbon that a closing cloth cannot shift.
View service
Grease & Fat Removal
Thick grease on floors, walls, canopies and equipment edges, lifted rather than smeared.
View serviceAreas
Areas we cover
The same visit is quoted across the UK. Open a place for local access notes.
FAQ
Questions on this visit
Straight answers for this service.
What is included in a full commercial kitchen deep clean?
The agreed cookline, splashbacks, prep surfaces, sinks, floors and equipment exteriors. Extract ductwork, fryer oil disposal and repairs are listed separately so they are not assumed.
Do we have to close the kitchen?
Yes for the areas being washed. Chemicals and water cannot run while food is on the same surface. Many sites book a night, a Sunday, or the hours between lunch and dinner.
How often should a commercial kitchen be deep cleaned?
Daily wiping stays with your team. A heavy fryer or chargrill kitchen often needs another full clean within two to three months. A moderate restaurant is often four to six months. A school servery or a café with little frying can go to the next holiday, or about six months. The quote names the date from the menu.
Will a deep clean raise our food hygiene rating?
A clean kitchen helps an inspection. We do not promise a rating. Scores also depend on records, temperatures, structure and how the team works on the day.
How do I get a price?
Send the appliance list, photos if you have them, and the hours you can close, using the quote form or WhatsApp. The reply is a quote, not a day rate guessed from the town name.
Quote
Quote this kitchen visit
Name the appliances or the extract run, the town, and when the kitchen can close.
