When you’re running a busy catering business, keeping the kitchen spotlessly clean can seem like a very tough task. Standards for food hygiene in commercial kitchens are — understandably — very high and, as a result, there are lots of things you need to do before, during, and after every shift to satisfy the myriad rules and regulations. This will help to safeguard the health of your customers and protect the reputation of your business.

Canopy cleaning

We take great care in kitchen canopy cleaning by using the most effective chemicals to remove all grease and buildup in the exhaust system. Any cleaning done near electrical wirings, such as fan modules, is done by dry cleaning. We then hand polish the canopy to give a pristine finish and further protection from rust or corrosion.

• Filter Cleaning. for the free flow of air through the vent ducting.
• Canopy Hood Cleaning. to ensure hygienic work surroundings and minimize the risk of fire, whilst also being aesthetically clean.
• Stainless steel hoods will be polished inside and out

Equipment Cleaning

When you’re running a restaurant or other type of commercial kitchen, the safety and health of your patrons depends on cleanliness. To that end, it’s important to eliminate as much bacteria and dirt as possible.

Commercial cleaning best practices include establishing guidelines for cleaning your restaurant and restaurant equipment, as well as for training employees on the cleaning and sanitizing of kitchen tools and equipment. Management should also engage in best practices by outlining a daily, weekly and monthly commercial kitchen cleaning schedule.