What Happens During a Commercial Kitchen Deep Clean?

More Than Just a Big Clean

A commercial kitchen deep clean should not be seen as a thorough daily clean done more carefully: It is a systematic process that reaches areas, removes greasy and carbon deposits regular equipment and kitchen staff cannot. A thorough clean also returns equipment and surfaces to a hygienic standard ready for any inspection.

Kitchen deep cleans are typically carried out on an annual basis, but this is dependent on the kitchen's cooking regime, as some high-volume operations will require more regular deep cleans to maintain sufficient levels of hygiene.

Step 1: Pre-Clean Assessment

Before a service is booked, a comprehensive survey of the kitchen is carried out with a client representative to ensure that a suitable clean specification is produced that matches the clients expectations. This includes identifying heavily soiled areas, checking equipment that needs special handling, confirming access requirements as well as identifying any areas that are out of scope.

This assessment makes sure that when a cleaning team is dispatched to site, nothing is missed and that they have the right equipment and cleaning products for the tasks ahead.

Step 2: Pre-Clean Preparation

Prior to a deep clean service, site catering teams need to switch off all equipment so that it made safe and cools down. Any fryers that are due to be cleaned internally, will need to be emptied of oil also.

All food products and cooking utensils need to be put away to avoid cross-contamination with cleaning chemicals.

Site teams also need to check that a continuous supply of hot water will be available to the cleaning team throughout the service, and that the cleaning team are booked in with site Reception and/or Security.

Step 3: Site Arrival

The cleaning team arrives at site, checking in with Reception / Security before making their way to the Kitchen.

Upon arrival our Team Manager assesses the facility, checking that the clean specification is clear and that the condition of equipment is as listed, raising any issues with the client representative.

Electrical components and sensitive areas are protected before any wet cleaning begins.

Step 4: Degreasing and Deep Cleaning

Professional-grade degreasing agents are applied to all surfaces, including areas behind and underneath equipment that are inaccessible during daily cleaning. This often includes the interiors of ovens and grills, wall tiles, floor surfaces and drains, storage shelving and racking, and the insides of cold rooms.

Removable parts like oven racks, fryer baskets, grill plates, and shelf units are taken apart for individual cleaning and are often soaked in a high-alkaline cleaning agent that has been suitably diluted.

Our cleaners then work systematically from top to bottom, ensuring grease and grime are removed rather than redistributed.

Step 5: Rinse, Sanitise, and Reassemble

After application and agitation with degreaser, all surfaces are then thoroughly rinsed and sanitised with food-safe antibacterial products. Equipment is then reassembled, checked for correct operation, and returned to their original positions.

Floors are given a final clean and the entire kitchen is checked against a quality checklist before handover.

Step 6: Documentation and Handover

A professional deep clean should be evidenced with documentation. At Bright, we provide a completion certificate and inform you of any observations of maintenance issues identified during the service.

This documentation may well be requested by EHO inspections and insurance providers. It demonstrates that your kitchen is being maintained to the standard expected of a professional catering operation.