Commercial Kitchen Deep Cleaning Services
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Grease in the canopy and ductwork is one of the most common ways a kitchen fire spreads. We degrease the canopy, filters and ducting, detail every piece of cooking equipment, and hand you a dated report with before and after photos for your fire safety records.
Australia's Most Trusted Specialty Cleaning Company
How a deep clean runs:
- On-site assessment. Our lead technician walks the kitchen with you, checks the canopy, filters and ducting, and agrees the scope before anything starts.
- Degreasing. Exhaust canopy, baffle filters and ducting first, then ovens, fryers, grills, walls, ceilings and splashbacks. Commercial-grade, food-safe degreasers only.
- Rinse, sanitise, hand back. Every food prep surface is rinsed and sanitised so the kitchen is ready to use when we leave.
Add-ons: pest control, vinyl strip and seal, tile and grout cleaning, upholstery and shopfront cleaning.
Expert Service and Results
How often does a kitchen exhaust need cleaning? AS 1851 sets the inspection and cleaning intervals for commercial kitchen exhaust systems. They depend on how hard the kitchen works: as long as 12 months for light use, every 2 months for a kitchen cooking 16+ hours a day, and monthly if you cook over charcoal or wood. Filters usually need attention weekly to monthly. We’ll look at your setup and tell you where you sit.
Skipping it costs more than the clean. Insurers can ask for proof of exhaust maintenance after a fire, and council inspectors look for grease build-up. We’ve been cleaning commercial kitchens for over 35 years.
Certifications & Accreditations
Why Engage in Professional Commercial Kitchen Deep Cleaning?
A deep clean keeps grease out of your exhaust system, keeps your kitchen on the right side of food safety rules, and keeps the inspector happy. Call 1800 00 1010 or request a quote below.
Frequently Asked Questions
Our team are just a phone call away if we haven’t answered all your questions here.
Daily cleaning is on you. For the exhaust system, AS 1851 sets the interval based on how much you cook: anywhere from yearly for a light-use kitchen to monthly for solid fuel cooking. Most busy kitchens also book a full deep clean every quarter.
Yes. Every job ends with a dated post-clean report with before and after photos of the canopy, filters and ductwork. It isn’t a certificate, but it records exactly what was cleaned and when, which is what insurers and inspectors usually ask to see. Keep it with your fire safety records.
Industrial degreasers and equipment reach what a daily wipe-down can’t: inside the canopy, behind the fryers, up the ducting. That cuts the grease that feeds kitchen fires and helps you pass health inspections.
Heavy-duty degreasing of the exhaust canopy, filters and ducting. All cooking equipment (ovens, fryers, grills) inside and out. Walls, ceilings and splashbacks scrubbed. Floors and grout deep cleaned to lift built-up grease.
Yes. We only use commercial-grade, food-safe cleaning products. After degreasing, every food prep surface, bench and piece of equipment is rinsed and sanitised before we leave.
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