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A restaurant kitchen can look clean on the surface but still hide dangerous levels of grease, bacteria, and buildup. Over time, these hidden problems can become serious threats to food safety, kitchen equipment, and your restaurant’s reputation. Even if your staff cleans daily, some grime just doesn’t come off without the right tools and methods. According to a 2023 Bangkok health department report, 1 in 4 restaurant kitchens inspected failed hygiene standards due to buildup in hard-to-clean areas. That means your kitchen might be cleaner than some—but still not clean enough. A deep clean helps you avoid fines, equipment failure, pest infestations, and even potential closures.
You might be surprised how many parts of your kitchen need a true deep clean. Here are the most common items that require attention during restaurant kitchen deep cleaning:
Each of these spots gathers grease, bacteria, and mold over time, even if they’re wiped daily. Deep cleaning reaches where normal daily cleaning doesn’t.
Health inspectors can show up anytime. A spotless kitchen helps you avoid violations, fines, or even temporary closure due to hygiene concerns.
Even if it looks clean, a buildup of grease in vents, drains, or behind appliances creates bad odors. A proper deep cleaning gets rid of that smell at the source.
Excess grease in hoods and exhaust systems can easily ignite. Many kitchen fires start this way. Removing this buildup protects your staff, customers, and business.
Dirty components make ovens, fryers, and ventilation systems work harder. Cleaning them helps equipment last longer and perform better, saving you money.
Moving into a secondhand kitchen? You never know how well it was cleaned before. Deep cleaning gives you a fresh, hygienic start before serving your first meal.
You get better results with commercial tools, food-safe degreasers, and trained technicians who know exactly where grease and bacteria hide.
You don’t have to shut down your restaurant for days. With flexible scheduling, your kitchen can be cleaned during off-hours and ready for service fast.
Your kitchen will meet the standards set by health inspectors, landlords, and commercial property owners—helping you stay open and worry-free.
Deep cleaning a restaurant kitchen takes more than a mop and sponge. Here’s how it works step-by-step.
Before starting, a technician walks through your kitchen with you. You point out your concerns, and we inspect every area that requires attention.
Special food-safe degreasers are applied to hard-to-reach areas. We scrub, scrape, and steam clean the layers of grease and carbon buildup from surfaces, equipment, and fixtures.
Steam cleaning and hot water pressure washers are used where needed—especially for hoods, vents, floors, and backsplashes—to remove stuck-on grime.
Ovens, fryers, and stoves are cleaned inside and out. We remove panels where possible to reach hidden areas. Burnt residue and old oil deposits are cleared out.
Sanitizers that are safe for food environments are used to kill bacteria and mold in drains, walls, and damp spaces. This step also reduces odor.
You get a final walkthrough with the technician. You’ll see what was done and get tips on what areas need more regular attention from your daily cleaning team.
How long does a restaurant kitchen deep cleaning take?
Most deep cleans take between 4 to 8 hours depending on the kitchen size and condition.
Can you clean after business hours or overnight?
Yes, service can be scheduled during your downtime, early morning, late night, or weekends.
Do I need to move equipment before cleaning?
No, you’ll get help moving light or mobile equipment. For fixed installations, cleaning is done around and behind where possible.
What kind of chemicals are used?
Only food-safe degreasers, disinfectants, and cleaners are used. They are safe for stainless steel, tiles, and food-contact surfaces.
Will my staff need to be present?
Not required. However, it’s helpful if someone familiar with the kitchen layout is available for the start or end of the service.
Do you clean kitchen ceilings and vents?
Yes. Ceiling tiles, hoods, vents, and overhead lighting are included in the service.
Is this service good for pest prevention?
Absolutely. Deep cleaning removes food residue and grease that attract pests like cockroaches and rodents.
What happens if mold or damage is found?
You’ll be informed right away. In some cases, mold can be cleaned. If structural damage is seen, you’ll be advised to contact a contractor.
How often should I schedule a deep clean?
Most busy restaurants should deep clean every 1 to 3 months. Smaller kitchens can go a bit longer, depending on usage.
Can this be done while food is being prepared?
No. Deep cleaning is best done when cooking has stopped to avoid contamination and ensure safety.
