With our Kitchen Deep Cleaning service, we start from the top and work down so we miss nothing on the way. We’ll move, open and clean everything including canopies, vents, ducts and filters, etc. to leave your kitchen gleaming. We provide a hygiene certificate when the job’s done to prove that your kitchen exceeds the required levels of cleanliness.
Does your current kitchen cleaning regime get to all those hard-to-reach areas such as the grime around the feet of prep tables, areas under sinks and in between cooking equipment? Commercial kitchen hygiene is controlled by the stringent guidelines in the food safety acts 1990 and 1995. In such a high pressure environment even with efficient staff it’s difficult to keep the best-run kitchen thoroughly clean and there are some tasks, like high-level cleaning, that catering staff can’t do because of Health and Safety.
So for peace of mind if you’re running a food outlet, restaurant, school or large commercial kitchen you need a complete deep clean at least once a year. Our thorough commercial kitchen deep cleaning service is designed specifically for you.
No, it is not some glib promise with no substance. We take pride in our work, and we are committed to customer satisfaction. If you are not satisfied with our work, then you should not have to pay.
‘First of all I would like to say how professional your team were when they cleaned our extraction last Friday, as I had mentioned, it had not been done before properly and they were there until 3am and it all seems to be working a lot better. They were lovely lads, a real credit to your Company.’Holiday park Manager2015
‘I’m over the moon with the clean and the service from Pro-Duct Clean. I’ve never had an experience like it!
Shane was great, I’m really impressed with how he explained things to me and I could not be happier.’Restaurant Chain Francisee2015
See more comments from our customers. Read our testimonials.
In the course of our work we find too many examples where a reputable business has received a shockingly poor service from their duct cleaning company.
Take a look at our rogue gallery to see more poor examples of commercial cleaning.
Of course you aren’t going to get anywhere near the state of this kitchen, but this just goes to show the sort of condition that we sometimes find when we are asked to do a survey.
And just in case you are wondering, Yes – those are dead pigeons on the floor!
As with all cleaning requirements, the specific programme for any individual establishment can only properly be determined with an on-site inspection. Our specialists will do an initial inspection of your kitchen to advise you on a programme designed to maintain hygiene standards and compliance with relevant legislation.
For example, we might advise a regular programme of inspections and cleaning typically every 6 to 12 months (depending on usage). The inspection would check that extracts are correctly secured and examine the duct work for levels of contamination. All contamination would be removed from the entire length of the ventilation system, before tidying up and making good the working area.
|Example||Up to 6 hrs per day||6 to 12 hrs||12 to 16 hrs||16 + hrs||Max inspection interval|
|No significant production of grease||12 months||12 months||6 months||6 months||6 months|
|Moderate production of grease laden aerosols during normal daily food production||12 months||6 months||4 months||3 months||6 months|
|Heavy , significant production of grease during normal food production||6 months||3 months||3 months||2 months||6 months|