What We Do
We cover every part of your commercial kitchen — cooking equipment, floors, cold storage, hoods, and surfaces. Everything cleaned to a standard your staff doesn't have the time or equipment to reach.
Cooking Equipment
Full disassembly and degreasing of gas range tops and burner assemblies. Grease, food residue, and buildup removed from every surface — including beneath the grates and around the burner ports.
Why it matters: Clogged burner ports reduce heat efficiency and create uneven cooking. Clean burners restore performance and reduce gas waste.
Hardened carbon is scrubbed and removed from wok grates, burner caps, and cast iron components. We use professional degreasers and mechanical scrubbing — not just spray-and-wipe.
Why it matters: Carbon buildup is a fire hazard and fails health inspections. Removing it keeps equipment safe and extends its lifespan.
Interior walls, racks, and door gaskets cleaned and degreased. Baked-on grease and carbonized food debris removed using commercial oven cleaners and manual agitation.
Why it matters: Grease in oven interiors is a primary source of kitchen fires. A clean oven also cooks more evenly and efficiently.
Sheet pans, hotel pans, and commercial cookware stripped of baked-on carbon and grease. Surfaces restored to near-original condition where possible.
Why it matters: Carbonized pans affect food taste, heat transfer, and sanitation scores. Clean cookware is part of a compliant kitchen.
Floors & Drains
Commercial floors treated with professional degreasers and mechanically agitated using backpack scrubbing equipment. We remove the biofilm layer embedded in tile and grout that mopping alone does not touch — including around floor drains and in corners.
Why it matters: Biofilm buildup on floors is a major source of bacteria, odors, and slip hazards. Inspectors look for it. Mops spread it rather than remove it.
The area surrounding floor drains and grease trap access points cleaned and degreased. Grease residue, debris, and surface buildup removed from the surrounding floor and walls.
Why it matters: Grease trap areas are a frequent citation point during health inspections. Keeping them clean is low-effort for inspectors and high-value for compliance.
Cold Storage
Full interior cleaning of walk-in coolers and freezers — floors, walls, ceiling panels, door seals, and hinges. Food residue, ice buildup, and bacterial growth removed and surfaces sanitized.
Why it matters: Walk-in interiors are a top inspection priority. A dirty walk-in is an immediate health code violation and a food safety liability.
Wire shelving racks pulled, scrubbed, and sanitized. Rust, food debris, and residue removed from all surfaces — shelves, uprights, and clips.
Why it matters: Dirty shelving racks directly contact stored food and are a common inspection citation. Clean racks reduce cross-contamination risk.
Surfaces & Ventilation
Range hood exterior and interior surfaces, baffles, and filters degreased and cleaned. Grease buildup removed from all accessible surfaces. Note: full duct cleaning requires a licensed HVAC contractor — we handle the accessible surfaces and filter system.
Why it matters: Grease-saturated hoods are one of the leading causes of commercial kitchen fires. Regular surface cleaning reduces accumulation between professional duct services.
Walls, backsplashes, and surfaces adjacent to cooking equipment cleaned and degreased. Grease splash, smoke residue, and surface buildup removed from tile, stainless, and painted surfaces.
Why it matters: Grease on walls near cooking areas is a fire risk and a sanitation violation. Inspectors check surfaces adjacent to all cooking equipment during standard walkthroughs.
Ready to Get Started
Contact us to schedule a visit or send photos of your kitchen for a same-day quote.
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