What is Kitchen Deep Cleaning?

Ventilation and Ducting Cleaning

The introduction in 1990 of the Food and Safety Act placed responsibility for due diligence in food handling firmly with the food production industry, which in turn led to a greater emphasis on preventative contamination measured in order to satisfy legislative demands.

We guarantee to provide the very highest standards of cleaning to any area where the preparation, processing, manufacture, packaging and handling of food is carried out.

A kitchen deep clean would normally include the entire kitchen fabric: The entire Kitchen structure including any Canopies would be thoroughly degreased from top to bottom, while all Kitchen equipment, where practical, would be dismantled, cleaned, sanitised and re-assembled by trained operatives.

Accumulations of grease laden deposits in extract ventilation systems present a significant fire hazard. We can provide a specialist service to clean kitchen extract systems, from installation of camlock access doors, to a complete deep clean of the system. All work on extract ventilation systems is carried out in accordance with the procedures laid down by HVCA TR-19.

Some examples of the areas we deep clean are listed below:

  • Kitchen Structure (Ceilings, Vents, Walls and Floors).
  • Ovens - Gas or Electric.
  • Deep fat fryers.
  • Combi / steam ovens.
  • Bain marie hot cupboards.
  • Griddle plates.
  • Grills and Char-grills.
  • Hot / cold food preparation areas.
  • Walk-in Refrigerators, standard Fridges and Freezers.
  • All other equipment within the Kitchen and adjoining areas.

To achieve a successful kitchen deep clean, it is important to go about the process in a logical and systematic way.

  1. Firstly, the various appliances need to be dismantled so that their components can be assembled for immersion in a "diptank". A diptank is a vessel which is filled with hot water and a suitable degreaser for the job in hand. Components that can be removed for dipping include; grease filters, oven trays, range tops and rings, fryer pans, grill trays, dismantled fan units as well as other heavily soiled items.
  2. The components are immersed in the diptank, and timed according to the manufacturers' guidelines.
  3. Prior to cleaning the kitchen itself, all electrical items are isolated and exposed switches covered with a waterproof tape of polythene cover. 
  4. Some kitchen items will be best cleaned in an outside area. These are assembled and removed from the kitchen. 
  5. Where possible, equipment is pulled out to ensure that thorough cleaning can be achieved both beneath and behind the equipment. 
  6. The inside areas to be cleaned are now scraped of all excess grease using wire brushes or scrapers, prior to applying an appropriate cleaning solution to the surfaces. Once cleaned, all excess dirt and cleaning chemicals are cleaned off all surfaces. 
  7. Walls and ceilings are normally steam cleaned with a steam vacuum appliance, before the equipment is returned into position. 
  8. Cooking and preparation areas are sanitised. 
  9. Floor areas are then thoroughly cleaned with use of a Floor Scrubber, Steam Cleaner and Wet Vacuum. 
  10. Finally, further attention is given to detail: Skirtings, Corners, Pipework, Legs and Wheels are all inspected and recleaned if necessary, all rubbish and debris is removed, outside areas tidied up. The client (if present) is invited to inspect the work and once satisfied, invited to sign a Customer Satisfaction Form. If we are responsible for locking up, then the site is made secure, and keys returned to the designated place.