Crawley · Hygiene
A full back-of-house deep clean for Crawley kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Crawley
Crawley Borough Council rates around 940 restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Crawley eats out across the new town: the restaurants and cafes of Queens Square and The Boulevard, the food court of County Mall, the shops of The Martlets, and the local parades of Three Bridges and Northgate. Add Gatwick Airport, its hotels, Crawley College and Crawley Hospital, and you have hundreds of kitchens on the same inspection standard.
A deep clean is what stands behind a good rating when the Crawley inspector arrives. We clean well beyond a nightly close-down - the surfaces, the equipment inside and behind, and the structure, from a greased extract canopy over a Queens Square range to the grouting under a Martlets kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer gives a Crawley kitchen rests on three things checked on the day, and a deep clean shifts two of them.
How food is prepped, cooked, cooled and stored on your line - your practice, but it stands on genuinely clean surfaces and equipment underneath it.
The state of the structure and equipment - the pillar a deep clean lifts directly, from a carbonised Queens Square range wall to the grouting in a Martlets kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Crawley EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Crawley cooks on - not a surface wipe.
Cook lines stripped and degreased, fryers and ranges emptied and cleaned through, canopy and baffle filters cleared, stainless brought back to a shine, walls and ceilings washed off, cold rooms and fridges sanitised, and the baked grease behind the hot line that a closing wipe never reaches. From one County Mall range to an airport-hotel production kitchen, we fit the work around service - overnight or on a rest day - and hand over a dated record of every job done.
On the ground in Crawley
We are in Crawley's kitchens every week. Real jobs, not a gallery of someone else's.
An airport transit hotel kitchen in Crawley runs 24 hours, so grease film had built up on the extraction hoods, oily residue was tracking across the under-counter cooler shelving and the floors had gone sticky. We worked heavy-duty foaming degreasers over the hoods, sanitised the metal shelving and benches and machine-scrubbed the non-slip flooring, clearing the slip hazard for the production staff. It was done in a tight overnight window so the breakfast service was never interrupted.
When to book
Usually before the inspector, not after.
Before an FHRS re-inspection, after a rating that needs lifting off a 2 or 3, at a County Buildings handover or a new Martlets opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Crawley kitchen running; a deep clean resets it to the condition Crawley Borough Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Crawley kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a County Mall kitchen has to reopen the next day.
Surfaces, equipment and structure - deep, and behind the hot line where the grease hides.
A dated record of what was cleaned, for your file and the next Crawley EHO visit.
Questions
Daily cleaning keeps surfaces usable between services. A deep clean reaches what that never does - behind and beneath fixed equipment, inside ovens, fryers and extraction canopies, and across walls, ceilings and floor junctions. It is the part of a County Mall or Martlets kitchen an environmental health inspection actually looks at.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a County Mall or Martlets site has to stay open. There is no extra charge for out-of-hours work.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy Queens Square line where the canopy carbonises fastest and the inspector looks first.
It depends on the kitchen - a small Martlets independent is usually a night, an airport-hotel production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
Often. A documented deep clean resets a kitchen to a clean baseline for a new County Buildings opening, a change of operator or a Martlets lease handover, with photographs and a schedule of work for the file.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased Queens Square extract to the grouting on a Martlets line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Crawley kitchens span the full range, from a single County Mall independent to an airport-hotel production line.
Phoenix Duct Clean · by the numbers
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