When it comes to kitchen deep cleans, it doesn’t have to be all or nothing. With budgets under pressure, it can be tempting to cut back on the regularity of cleans. However this can prove a false economy as it reduces equipment efficiency and increases the risk of breakdowns. What’s more, it allows the dangerous build-up of grease and oil, increasing fumes and fire hazards.
With this in mind, it is worth considering that there are various ways to tailor your cleaning regimes to suit your finances and your schedule. Operations with annual or 6 monthly deep cleans can keep on top of hygiene in the interim, with a budget friendly ‘partial clean’. This means that we focus on one of two areas; structure or hot equipment.
Structural cleans will involve us degreasing the fabric of your kitchen – your ceilings, walls and floors. These areas do not get the same attention as surfaces in a daily clean down and also present extra complications due to the health and safety implications of working with ladders.
Hot Equipment & Canopies
Alternatively a partial clean can focus on your hot equipment – the large prime cooking items such as ovens and fryers that are too heavy or specialist for catering staff to dismantle and degrease during routine daily cleaning.
Our trained staff will also clean your extraction canopies and filters to ensure that dangerous grease deposits are removed – you’d be amazed how quickly grease can accumulate, particularly in operations catering for high volumes, operating long hours or functioning seven days a week.
Alternatively, another option in our bespoke approach to your cleaning needs, is that of regular canopy cleans. We can visit every 4 months to degrease your extraction units, and clean and change filters. This gives you peace of mind that you are reducing carcinogenic fumes, ensuring the kitchen is a pleasant environment to work in and complying with your duty of care not just to fire regulations, but to the health of your kitchen staff.
Spread the cost
In terms of budgeting, it can help to have costs broken down into bite sized chunks – basically spreading the payments over the course of 12 months. An example plan could be to have a hot equipment clean after 4 months, then 4 months later a structural clean, then four months later, a full annual deep clean. This effectively gives you two full deep cleans a year, but spread over three visits.
Whatever the circumstances, we are happy to tailor cleaning regimes to suit the needs of your budget and the demands of your kitchen. Why not get in touch with our friendly team today to discuss the approach that is right for you?
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