Kitchens & Restaurants
Commercial Kitchen Deep Cleaning in Texas
Commercial kitchens build up grease in places a nightly close-down never reaches: equipment surrounds, wall and ceiling surfaces, floor grout, drains and the gaps between fixed equipment.
Tell us about the facility, its current condition and the work that needs to be completed.
Overview
What this service is
This is deep cleaning and degreasing on a project basis — a reset of the kitchen between service periods, at turnover, before an inspection or after a closure. It is not a nightly janitorial route.
Scope
What may be included
Degreasing
Cook lines, equipment surrounds, fryer bays and adjacent wall surfaces.
Stainless steel
Hoods, prep tables, shelving and fixtures cleaned and finished.
Floors and grout
Quarry tile, grout lines, coving and floor drains.
Behind and under equipment
Areas exposed when equipment is moved or pulled by your team.
Walls and ceilings
FRP, tile and washable ceiling surfaces above the line.
Back of house
Dish areas, walk-in exteriors, storage and dry goods rooms.
Planning
How it gets scoped
Kitchen work is scoped by grease load, equipment layout and how much of the line can be released at once — confirmed during the site walk, not estimated over the phone.
Hood and duct systems above the filter line are handled by dedicated fire-suppression contractors. We clean the kitchen around them and coordinate the sequence.
Most work happens overnight or on closure days so the kitchen is ready for the next service period.
Definition
What a commercial kitchen deep clean covers
A commercial kitchen deep clean is project work on everything the closing routine cannot reach: grease behind and beneath fixed equipment, wall and ceiling surfaces above the cook line, floor grout, coving and drains, and the stainless throughout the space.
It is measured by grease load, equipment layout and how much of the line can be released at once — not by a per-visit janitorial rate.
The same crews that reset industrial buildings run this work, which is why it is scoped, sequenced and documented the same way as facility reset services.
Triggers
When this service makes sense
Kitchens usually call for one of these reasons:
- An inspection is scheduled and the back of house will not hold up to a close look.
- Grease has built up in places the closing crew cannot get to safely or thoroughly.
- A location is reopening after a closure, remodel or seasonal shutdown.
- A space is changing operators and needs a full turnover clean before handover.
- Floors have lost traction and the grout is holding soil that mopping no longer lifts.
- A new kitchen is coming out of construction and needs a post-construction clean before equipment goes live.
Scope
What may be included
Scope is confirmed on site. A typical project draws from these:
Cook line degreasing
Ranges, fryer bays, griddles, equipment surrounds and the wall surfaces behind them.
Stainless steel
Hood exteriors, prep tables, shelving, fixtures and dish areas cleaned and finished.
Floors, grout and coving
Quarry tile and coated floors deep scrubbed, grout lines worked, coving cleaned.
Drains
Floor drains, troughs and grates cleared and cleaned.
Walls and ceilings
FRP, tile and washable ceiling surfaces above and around the line.
Back of house
Walk-in exteriors, dry storage, dish pits and service corridors.
Considerations
Project and facility considerations
Access and equipment
- Which equipment your team can move or pull, and which stays fixed.
- Gas, power and water shutoffs available during the window.
- Hood and duct systems above the filter line are handled by fire-suppression contractors; we clean around them and coordinate sequence.
- Equipment, access requirements and project conditions are evaluated during the site walk.
Schedule and site rules
- Overnight windows between close and open, or full closure days.
- Whether the dining room stays in service while the kitchen is worked.
- Food handling, chemical and rinse requirements set by the operator.
- Site-specific safety requirements are reviewed during project planning and mobilization.
Next step
How the site walk works
We walk the kitchen when it is quiet, look at the grease load on the line, the condition of the floor and grout, and what can realistically be moved.
From that we set the scope, the window and the sequence, then document the areas before and after so the operator can see exactly what changed.
For multi-unit groups, the same scope can be repeated location by location once the first kitchen sets the standard.
Questions
Commercial Kitchen Cleaning questions we get asked
Get commercial kitchen cleaning scoped properly.
Have a facility that needs more than routine cleaning? Tell us the condition, the constraints and the timeline, and we'll review the scope.