Commercial kitchen deep cleaning
Typically four to eight hours for a single kitchen - but size, equipment, condition and access set the real figure, and contact times cannot be rushed.
Short answer
A full deep clean of a single commercial kitchen typically takes around four to eight hours. Size, equipment count, how overdue it is, access, and whether extraction is included all move the number - which is why the time is set on survey, not guessed over the phone.
There is no fixed figure, because no two kitchens present the same. A small, well-maintained cafe kitchen can be done at the shorter end; a busy multi-equipment restaurant that is several months overdue takes the full span or more. A realistic typical range for one kitchen is four to eight hours of on-site work.
Equipment count matters as much as floor space: every fryer, range, grill and fridge is cleaned inside, out, behind and underneath, and heavily soiled units have to be dismantled and reinstated. The state of the room is often the biggest single factor - a kitchen on a regular cycle cleans faster each time, while one left to build up can double the hours. A first clean on a long-neglected kitchen is almost always the longest; once it is on a regular cycle, each subsequent visit is quicker and more predictable to plan around.
The two-stage method has a built-in clock: degreasers need time to lift baked-on grease, and disinfectants only work if left their full contact time before wiping. Compress that and you get a kitchen that looks clean without being clean. A credible quote builds in that dwell time rather than racing it, plus the survey, the documentation and any verification readings at the end.
If the canopy, ductwork and fan are being done in the same visit, that is a separate scope on top - cleaning to the TR19 Grease standard, taking grease readings and producing a certificate. On larger or multi-kitchen sites the work is often split across overnight teams so the whole job lands inside one closed period. The exact duration, and the quote, come from a survey - see what a deep clean includes, surface by surface, and plan it for the right window using day or night scheduling around service. A deep clean resets the room, but the time it takes is honest work, not a corner to cut.
Questions
For a single kitchen, usually around four to eight hours of on-site work. The exact time depends on size, equipment count, how overdue it is, access and whether extraction is part of the same visit.
Condition is often the biggest factor - baked-on, carbonised grease takes far longer than routine soil. Equipment count, floor area, the difficulty of moving units and reaching high level or ducts all add time.
Only up to a point. The two-stage method needs degreasers and disinfectants left their full dwell and contact times. Racing that produces a kitchen that looks clean rather than one that is clean, so a proper quote builds the time in.
Yes. Cleaning the canopy, ductwork and fan to the TR19 Grease standard, taking readings and certificating it is a separate scope on top of the kitchen deep clean, so it adds hours when done in the same visit.
Because the duration is set by the room - its size, equipment and condition. A short survey lets us give an honest time and price rather than a guess that turns into a rushed job or a surprise on the day.
Phoenix Duct Clean · by the numbers
We survey the room, then give you an honest duration and price - kitchen and extraction costed separately. Booked into a window that suits your service.