Regular commercial kitchen cleaning is one of the easiest ways for any company to ensure the cleanliness of their commercial kitchen space.
Not only will this ensure the cleanest and safest kitchen environment possible but it will also ensure a commercial kitchen upholds all necessary standards for their customers.
Deep cleaning doesn’t just create a clean and safe environment however, it also ensures a commercial kitchen space fulfils its legal obligations when it comes to health standards. Today however, we’re looking at one question in particular, “How often should one be utilising the services of a professional commercial cleaning team to deep clean their commercial kitchens?”
In order to answer this fully, it’s perhaps best to look at exactly what a deep clean involves.
A Commercial Deep Clean – What’s Involved?
A deep clean is a necessity for any restaurant, pub or hotel that has a commercial kitchen. It’s one of the most effective ways of maintaining a clean kitchen space and what’s more, it’s cost-effective too.
Deep cleans are so thorough that they leave every square inch of a commercial kitchen in such a clean and hygienic state that it appears almost brand new. From extractor fans to canopies, filters, grills, fryers and more – there is not a single stone left unturned once a deep commercial kitchen clean has been completed.
Sounds like a pretty thorough clean doesn’t it? So what’s the difference between a regular thorough clean and a deep commercial kitchen clean? Well, it’s all in the equipment.
Grease Gone are London’s leading commercial kitchen cleaning company and for good reason too. Not only do they provide the best priced commercial kitchen deep cleans in London but they also provide their cleaners with specialist equipment, specialist cleaning solutions and continued training to ensure their services are second to none.
Grease Gone however explains that it’s all in the equipment and knowledge within their team. Their team aren’t just adept at dealing with out of site components of cooking equipment and seals on fridge doors but they’re also completely up to date on the law and what’s required from the Health and Safety at Work Act 1974.
According To The Law…
It’s in this law too that commercial kitchen owners will find the answer to their question as it states that commercial kitchens must be professionally deep cleaned every six months, with all outlets having a cleaning protocol in place to ensure cleanliness and hygiene standards are maintained at all times.
Grease Gone however also recommends you carrying out one-off deep cleans in between these bi-annual cleans to ensure peace of mind for the commercial kitchen owner, staff working within the kitchen and of course, the customers being served.
Contact Grease Gone Today
If you’d like more information on a commercial deep clean or would like to finally put a schedule for commercial cleaning in place, contact Grease Gone today. This commercial cleaning company not only provides the most superior deep cleans in the UK, but they also happen to provide the most affordable pricing thanks to zero subcontracting. Call them today via firstname.lastname@example.org or call 020 88663 413.