Commercial kitchen deep cleaning
A full deep clean is not a single job - it is a worked sequence through the room, from the ceiling down to the floor gully, with extraction handled as its own certificated scope.
Short answer
A full commercial kitchen deep clean works through the room surface by surface - ceilings and walls, the cookline and the spaces behind it, refrigeration, floors and drainage - degreasing and disinfecting each in turn. Extraction is part of the same visit but a separate, separately certificated scope.
Work starts at the top, because grease vapour rises and settles there. Ceilings and ceiling tiles, wall surfaces and stainless-steel cladding, light fittings and high-level pipework all collect a film that a daily routine never reaches. These are degreased and wiped down before anything below them, so loosened soil falls onto surfaces still to be cleaned rather than onto finished ones.
Ovens, ranges, fryers, char-grills and salamanders are cleaned inside and out, and - critically - moved so the wall, floor and equipment sides behind and beneath them can be degreased. This is where the heaviest hidden build-up lives. Where equipment must be dismantled to reach carbonised grease, it is isolated first and reinstated after. Worktops, splashbacks, shelving, sinks and the smaller equipment are cleaned and disinfected using the two-stage method, with each product given its full contact time.
Walk-in cold rooms are emptied, door seals and gaskets cleaned, condenser coils vacuumed and floors fully degreased. Ice machines are descaled and sanitised in line with the manufacturer's instructions and HSG274 guidance, because poorly maintained ice equipment carries a legionella risk. Floors are degreased into the corners and wall junctions, and floor gullies and drains are flushed - grout lines and gullies are quiet grease sinks that hold odour and feed pests if skipped.
The canopy, filters, the plenum behind the filters, ductwork, fan and discharge are kitchen-extract cleaning to the BESA TR19 Grease standard. It is often booked into the same visit, but it is a distinct scope: it needs technicians holding the BESA Grease Hygiene Technician qualification, access panels along the duct, a verified post-clean grease level below 50 microns, and its own report and certificate. So it is quoted and signed off separately from the kitchen deep clean even when the same team does both - see the commercial kitchen deep cleaning overview and how it ties to the hidden grease a daily wipe never reaches.
The point of working surface by surface is that nothing is assumed. It also matters for your rating: an EHO checks behind and under your equipment, not just the front of the line. A deep clean done this way resets condition and removes hidden contamination - but it cannot repair worn fabric or run your daily checks, so treat it as the reset, not the whole hygiene system. See also why ceilings and walls matter as much as worktops.
Questions
Ceilings, walls and cladding, light fittings, the full cookline inside and out plus behind and beneath it, worktops, shelving and sinks, refrigeration including walk-ins and seals, ice machines, floors into the corners, and floor gullies and drains.
It is usually done in the same visit but it is a separate scope, cleaned to the TR19 Grease standard with its own report and certificate. It is quoted separately because it needs qualified technicians, duct access and verified grease readings.
Yes, where it can be moved safely. The heaviest hidden grease sits behind and under ranges, fryers and grills. Equipment is isolated before it is moved or stripped and reinstated afterwards, with that responsibility agreed before we start.
Grease aerosolises off fryers and ranges, rises and settles above eye level on walls, ceilings and light fittings, where it bakes on over time. It is out of a daily routine's reach and forms part of the structure and condition an EHO scores.
It resets cleanliness and condition and gives you documented evidence, but a rating also reflects your food safety management and daily practice. A deep clean is a necessary part of a 5, not a guarantee of one on its own.
Phoenix Duct Clean · by the numbers
We survey first, then quote the full surface-by-surface scope - kitchen deep clean and extraction priced and certificated separately. Call or email for a date.