You’ve spent hours poring over design plans and considering every aspect of your new kitchen layout, you’ve chosen your finishes and installed your appliances. The builders have completed all the renovations and redecoration and now you are starting to look forward to stocking your larder and completing your first service.
At this point it is time to think about calling in the services of a specialist cleaning team. Sure, the builders will have cleaned things up as best they could before they packed up and left, but despite their efforts, dust and dirt from redecoration work, have a way of spreading into every nook and cranny. And it’s not just the dirt you can see with the naked eye that you have to worry about. With food hygiene of utmost importance you cannot afford to overlook the fact that invisible bacteria may already be present in your perfect new catering facility. It may look shiny and new, but in order to ensure you’ve got a recipe for success, it is imperative that you sanitise your kitchen before any food is introduced into the environment.
That’s where TWO Services come in. As a commercial cleaning service provider for over 30 years, we know how to get your premises and environment clean, safe and legal. Our professional, intensive cleaning techniques get rid of all the accumulated dirt from alterations or refurbishment, ensuring that everything is gleaming and polished to its sparkling best, ready for the grand launch.
Barry Osborn, TWO Services MD says:
“After a kitchen has been built and the builders have left, we come in and sanitise the place from top to bottom. This will include cleaning the structure and fabric of the kitchen, the ceilings, walls and floors, as well as all surfaces, counters and storage.
What’s more we can quickly and thoroughly sanitize the entire facility by fogging it with a disinfectant that is manufactured to BSEN standards, foodsafe and harmless to humans and animals. In 30 seconds this is guaranteed to immobilise and kill the bugs that cling to hard surfaces or circulate through extraction and ductwork systems, such as E.Coli, Norovirus, legionella, C.Difficile, cold and flu germs, plus many other fungi and viruses. It even provides barrier protection for 30 days, despite subsequent hard wiping and cleaning, so there’ll be no nasty surprises lurking in your shiny new kitchen when your chefs chop that first onion.”
If you want peace of mind that you won’t be serving up a side order of bacteria at your grand opening, then make sure you put ‘kitchen sanitisation’ on your final to-do list.
Give TWO Services a call today on 0800 22 44 33 to discuss all your commercial cleaning needs. And if you need ductwork cleaning or equipment supply, we can quote for that too.
Read our full interview, Equipped for success, here