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What is Commercial Kitchen Deep Cleaning?

December 15, 2013 – by Tony Earnshaw

Keeping your catering facilities in tip top condition is the lifeblood of many businesses in the hospitality, restaurant and entertainment sectors, and outsourcing your kitchen deep cleaning needs gives business owners and managers the peace of mind that a high level of cleanliness is being achieved. But what exactly is involved in a deep kitchen clean and do you need a one-off or regular clean to keep your kitchen and catering facilities above par?

The day-to-day deep cleaning of a commercial kitchen can be a difficult chore that many kitchen staff simply don’t have time for. Outsourcing tasks like oven cleaning and extractor hood maintenance can ensure that public houses, hoteliers and restaurateurs run a tight ship when managing their businesses. Deep cleaning also provides a happy and healthy place for your staff to work and employees are certain who to be positively influenced by the high standards of your kitchen.

Kitchen deep cleans are different from everyday cleanups conducted by staff, these deep cleans essentially get into every nook and cranny as well as ensuring the appliances and workspaces you can see are sanitised and bacteria-free. No job is too big or small for a professional kitchen cleaning company who will use their expertise and commercial-grade equipment to conduct oven cleaning as well as clean hard to reach and delicate areas like fridge and freezer seals, high shelves, between walls and prep surfaces and behind cookers as well as inside grills, fryers and other essential kitchen equipment.

Commercial cleaners also use steam cleaning to ensure every area of your kitchen is cleaned without the use of toxic and harmful chemicals can cause problems in food preparation areas.

So how often do I need my commercial kitchen deep cleaned and should I opt for a one-off or regular clean? By law every commercial kitchen must be cleaned from top to bottom every six months to maintain the high level of cleanliness needed in food hygiene. Every kitchen in the food preparation industry must comply with hygiene standards. Whilst one-off cleans are required in this period, after a period of disuse and when taking over a new kitchen, regular deep cleans are recommended to ensure a consistently high standard of kitchen cleanliness is maintained.

Commercial cleaners work with you to ensure your kitchen is maintained to the highest possible standards with minimal disruption to your everyday business thanks to out of hours and weekend appointments. Kitchen deep cleans ensure your catering facilities are in tip top condition for employees and customers alike.

All posts by Tony Earnshaw

Managing Director
Since single-handedly forming the UK Commercial Group a decade ago, Tony Earnshaw has remained at the helm – overseeing the company’s developments and making all of the plays necessary to remain at the forefront of a highly competitive industry.

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