By sector / Hotels
A hotel rarely has one kitchen. It has a main kitchen, a breakfast operation, a banqueting kitchen and near-round-the-clock room service, each cooking to a different rhythm and each building grease at its own rate.
Why one interval does not fit
The mistake with a hotel is to treat it as a single kitchen on a single schedule. A large property is a cluster of outlets, and they do not wear at the same rate.
A busy multi-outlet hotel might run two or more large kitchens — one handling conference and banqueting functions, another driving breakfast, lunch and the main restaurant — plus room service that barely sleeps. A chargrill-heavy restaurant line throws off far more airborne grease than a breakfast operation, so its extraction reaches the TR19 grease thresholds sooner. Banqueting spikes hard around events and sits quiet between them. Give them all the same clean date and you will over-service one outlet and leave another past due.
The workable answer is a rolling programme built on a per-outlet survey. Each kitchen's extraction interval is set to its own cooking intensity and hours, and the cleans are staggered across the calendar so the property is always covered without ever shutting the whole food operation at once.
Working a near-24/7 building
Hotels that run full-service restaurants, banqueting and round-the-clock room service have only one practical window for comprehensive cleaning: overnight, roughly ten at night to five in the morning. That is when an outlet can be degreased, its drains and floors done and its extraction stripped without colliding with service or exposing food staff to cleaning chemicals.
There is a documentation dividend, too. Because each outlet is surveyed and certificated in its own right, the property ends up with a clear per-kitchen compliance file rather than one vague record for the whole site. That is exactly what an insurer or a fire risk assessor wants when they ask about the banqueting kitchen specifically, and it makes the next renewal or inspection a far shorter conversation.
Deep cleaning is necessary across a hotel, but a single clean is not sufficient. Cleaning one outlet does nothing for the others, and no one clean sets the rolling, per-outlet interval the property actually needs. Each kitchen carries its own grease load and its own clock; the programme and the per-outlet risk assessment are what keep the whole estate covered. The clean resets a kitchen and proves its condition on the night — the schedule behind it is what keeps every outlet compliant between visits.
Questions
Because the outlets wear differently. A chargrill restaurant line greases up far faster than a breakfast kitchen, so they reach their cleaning thresholds at different times. One date over-services some outlets and leaves others past due.
A schedule that surveys each outlet, sets its extraction interval to its own load and hours, and staggers the cleans across the year so the property is always covered without shutting the entire food operation at once.
Overnight, typically between about 10pm and 5am. That is the only window in a near-24/7 building to degrease equipment, clean drains and floors and strip extraction without disrupting service.
Yes. Each extraction system is its own compliance record, so each is surveyed, cleaned and certificated separately, with its own grease readings for insurers and inspectors.
They spike around events and sit quiet between them, so they are cleaned in their downtime and coordinated with the event calendar rather than on a fixed date.
Phoenix Duct Clean · by the numbers
We survey each outlet, set an interval to its actual load, and run a rolling overnight programme so every kitchen stays covered and documented.