Find reliable commercial kitchen cleaning services in Sydney Eastern Suburbs

Commercial kitchen cleaning services consist of weekly, monthly, and yearly procedures that must be done to keep your kitchen sanitary. Deep-cleaning experts will use chemicals and equipment that ensure that your restaurant, hotel, or commercial kitchen will continue to be a safe and healthy space.

Here’s what to expect when hiring a commercial kitchen cleaning service via Airtasker: 

Cleaning hard surfaces and countertops in a commercial kitchen

Your service provider will disinfect the hard surfaces using a soft cloth and disinfectant solution (similar to what you use every day). They may use select commercial kitchen cleaning chemicals to get rid of stubborn stains and tile grout as well.

Sanitizing appliances and equipment in a commercial kitchen

This process includes your grills, fryers, ovens, ranges, burners, walk-in refrigerators and hot boxes.

Taskers will boil out your fryer and wipe down every part and surface of your cooking equipment. Your service provider will use specialised solutions to get rid of ash, grime, and grease. They will also empty your drip trays and grease traps.

Part of this process is cleaning large equipment, such as refrigerators. Your service provider will clean your refrigerators’ condenser coils and empty the drain pans and tubs. A powerful sanitizing solution will be applied to your walk-in refrigerator’s shelves, floor, walls, door, and entrance. They will also run cleansers through your coffee machines or dispensers to get rid of any build-up.

Getting your commercial kitchen’s extraction hoods and ducts cleaned

Your service provider will clean the extraction hoods and ducts, following the manufacturer’s instructions. They will also inspect the filters for any rips and tears. This process should be done every few months, or more often if you use the fryer daily. Cleaning this part of your kitchen regularly will improve the airflow in your kitchen.

Deep-cleaning your kitchen’s floors, walls, and ceilings

While your floors should be cleaned daily, your walls and ceilings should be scrubbed once or twice a month. Doing so gets rid of any airborne steam and grease. Your service provider will get rid of the grease build-up or stubborn stains using a degreaser and soft bristle brush. 

Sanitizing sinks in your commercial kitchen

Getting your sinks and drains professionally cleaned will take the process a step beyond the usual spraying and disinfecting. Your service provider will de-scale and de-lime your sinks and backsplashes, check your drains for clogs and use degreasers to clear the pipes.

Dusting and cleaning the storage areas in your commercial kitchen

Have your storage facility cleaned once or twice a year. Remove every jar, box, and package beforehand. Have your service provider wipe down the shelves and cabinets and vacuum the entire area. You can also ask them to check for signs of infestation and to replace any pest traps,