No matter how effective your regular cleaning routines are, there will inevitably be a build up of grease on less accessible areas such as canopies, floors, walls behind equipment, light fittings, switches and ceilings.
This type of cleaning generally requires the services of a professional contractor. The increase in Food Hygiene and Safety Regulations in recent years has reinforced the need to ensure a thorough cleaning programme is in place to maintain high standards of food hygiene and safety in catering facilities.
For a hygiene and food safety regime to comply fully with due diligence provisions periodic deep cleaning should be in place to cover those areas which are not fully cleaned as part of the regular cleaning routines.
Our deep cleaning is seen as “Due Diligence”, helping towards minimising health risks.
Kitchen deep cleans are scheduled to meet the customer’s individual needs. The entire kitchen is thoroughly cleaned from “top to bottom”. Where applicable the hot cooking equipment is stripped down and the components, e.g. burners, cooker tops, oven racking etc. are thoroughly cleaned and where possible we aim to return the items to an “as new” condition.
The structure is also given a full clean using a variety of methods dependant on the condition, age and type of surface. This could be via our steam cleaning system or a scrubber/dryer for the floors
All equipment is moved from its position, where it is allowed, to ensure the areas behind and underneath also receive the same treatment as the rest of the kitchen. All other items found in the kitchen i.e. light fittings, pipe work, ceilings, grills etc will receive the same duty of care as the other kitchen equipment.
The main kitchen canopy is cleaned internally, externally and behind the grease filters together with the ductwork and external cowl. The grease filters are steam cleaned with a bio-degradable chemical to ensure that all traces of grease and other residues are removed.