Commercial kitchen cleaning in Oxfordshire
Commercial kitchen cleaning removes the grease and food residue that build up on walls, floors, surfaces and cooking equipment. Send your equipment list and closing times, and our team assesses the kitchen before anything is agreed.
About commercial kitchen cleaning
Restaurants and pubs book this when they close for a planned kitchen clean. Cafes and takeaways with greasy walls and floors, workplace canteens and new food businesses taking over a used kitchen book it too. Each kitchen has its own food safety rules, so these are checked first.
The work happens while the kitchen is closed and the equipment has cooled. The cleaner degreases stainless steel worktops and splashbacks, and cleans walls, ceilings and floors within reach. Fryers, ranges and grills are cleaned once cool. Wheeled equipment is pulled out so the floor and walls behind it can be cleaned. Canopy surfaces and removable filters are cleaned. Anything that cannot be reached safely is noted for assessment.
Start with a list of the cooking equipment, with its make and fuel type where you can. Say which closing periods are long enough for the kitchen to be out of use and cool down. Note what your food safety plan or environmental health officer has asked for, and what paperwork your landlord or site needs. We will tell you whether it can be provided.
When this helps
- Restaurants and pubs closing for a planned kitchen clean
- Cafes and takeaways with greasy walls and floors
- Workplace canteens and staff kitchens
- A new food business preparing a used kitchen for opening
Tasks to discuss
- Degreasing stainless steel worktops and splashbacks
- Cleaning walls, ceilings and floors within reach
- Cleaning fryers, ranges and grills after they have cooled
- Pulling out wheeled equipment to clean behind it
- Cleaning canopy surfaces and removable filters
- Noting equipment or access limits for assessment
These are examples to talk through, not a fixed list. We confirm what we can take on once we have reviewed your job.
Details that help us quote
- List the cooking equipment, with make and fuel type where you can.
- Give the closing periods long enough for the kitchen to be out of use and cool down.
- Say what your food safety plan or environmental health officer has asked for.
- Specify any paperwork the landlord or site requires, and we will tell you whether it can be provided.
Commercial kitchen cleaning: common questions
Is extraction ductwork included?
No, ductwork and extraction systems need a specific assessment and are not assumed. Share what your landlord or policy requires, so we can check whether the work can be taken on.
Can you certify the kitchen for an inspection?
Do not assume that any certificate or compliance record will be issued. Share what the inspector or site has asked for, and we confirm what is possible when we review the job.
What makes one kitchen clean cost more than another?
How much grease has built up, how much equipment needs pulling out and how long the kitchen can be closed.
How long does the kitchen need to be closed?
Long enough for the equipment to be out of use and fully cool before cleaning starts. Give us your closing periods and the timing is agreed when the job is assessed.
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Commercial kitchen cleaning near you
Choose your town for local details, then send us the details of your site.
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Need commercial kitchen cleaning?
Describe the job, when we can work and how we get in, and we reply with a written quote for commercial kitchen cleaning.