COMMERCIAL KITCHEN CLEANING / LONDON
Commercial Kitchen Cleaning in London
We clean commercial preparation surfaces, sinks, splashbacks and kitchen floors, together with the ovens, hobs, grills or other equipment listed for your visit. We plan the work around the kitchen’s use and condition.
| Kitchen areas | Our cleaning work |
|---|---|
| The work |
|
| Around the equipment |
|
Preparation areas, cooking equipment and floors cleaned for your kitchen.
Preparation. Work surfaces, sinks and splashbacks.
Equipment. The appliances listed in your quote.
Timing. Cleaning arranged around kitchen use.
SERVICE PRICES
Commercial Kitchen Cleaning prices.
| Item | Price | Unit |
|---|---|---|
| Commercial Kitchen Cleaning | Request a quote | Quoted for your kitchen |
| Price detail | What it covers |
|---|---|
| Areas and cooking equipment | We quote for the preparation areas, equipment and floors listed for cleaning. Include each oven, hob, grill or fryer and its condition, along with the wash-up areas and other surfaces that need attention across the kitchen. |
| Extraction and certification | Duct cleaning, specialist extraction work, certification and any compliance documentation must be checked and confirmed separately. A quote for kitchen surfaces and cooking equipment does not include those services. Tell us what documentation or system cleaning you need before booking. |
| Final total | We confirm the kitchen areas, equipment list, any applicable minimum and final booking total before the appointment. Tell us the service hours and time available for cleaning so those details can be checked alongside the work to complete. |
PREPARATION AREAS AND EQUIPMENT
Cleaning the working parts of your kitchen.
| Task | Our work |
|---|---|
| Food-preparation areas | We clean the listed preparation surfaces, sinks and splashbacks that can be reached. We work through the areas used for food preparation and washing up, with the kitchen manager’s instructions about food, stored items and surfaces remaining in use. |
| Cooking equipment | We clean the ovens, hobs, grills, fryers or other equipment named in your quote. We check the items and the areas included on each, so the work follows the appliances in your kitchen and their condition. |
| Floors & contact surfaces | We clean the included kitchen floors and high-use surfaces around the working areas. Tell us which parts will be clear and which remain occupied, so the cleaning can be planned around the equipment and staff using the room. |
| Kitchen detail | How we work |
|---|---|
| Equipment by equipment | We list the ovens, hobs, grills, fryers and other appliances you want cleaned before quoting. We check which parts can be reached and how the items will be ready for cleaning. This lets us plan each machine separately, including additional equipment away from the kitchen’s main cooking line. |
| Preparation and service areas | We clean the preparation surfaces, sinks, wash-up areas and floors included in your booking. We discuss which areas can be cleared and which will remain in use. The cleaning follows that room arrangement and the condition of the surfaces, with stored food and kitchen belongings dealt with as instructed. |
| Cleaning around service hours | We discuss the kitchen’s opening hours, food storage and time available for cleaning. A kitchen still preparing food needs different planning from one closed between services. Tell us which areas will be free, who can open up and when staff need the rooms or equipment again before the appointment is confirmed. |
| Ducts and extraction systems | Cleaning kitchen surfaces does not include duct systems, specialist extraction cleaning or certification unless those have been checked and confirmed separately. Tell us about any system cleaning or documentation you need. We confirm which cleaning and documents the quotation covers before you book. |
HOW WE CLEAN THE KITCHEN
Cleaning preparation areas, equipment and floors.
| Stage | What we do |
|---|---|
| Check the kitchen and appliance list | We check the preparation areas, wash-up space, equipment and floors listed for the clean. We note the kitchen layout and current condition alongside service hours. This gives us the areas to work through, including a separate preparation station or appliance you have added to the quote. |
| Check which areas are free | We confirm which work surfaces and equipment can be reached and which parts remain in use. Food, utensils and stored supplies need the kitchen contact’s instructions before the surfaces underneath can be cleaned. We explain any area that stays blocked and discuss it separately from the work ready to begin. |
| Food-preparation areas | We clean the included preparation surfaces, sinks and splashbacks, working through those areas as listed. We pay attention to their condition and material, with the space made ready as discussed. Wash-up areas are included where named, alongside the preparation stations that need cleaning after kitchen use. |
| Cooking equipment | We clean the cooking equipment named for the appointment, such as the ovens, hobs, grills or fryers. We work on the parts included for each appliance, taking account of their condition and preparation. List every item needing attention so we can discuss the cleaning across the cooking area together. |
| Floors & contact surfaces | We clean the listed floor areas and high-use surfaces around the kitchen. We work around equipment and retained items as discussed, including the surfaces that are clear between preparation and wash-up areas. Tell us about fixed or stored items covering part of the floor before the visit. |
| Point out damage or unfinished parts | We distinguish grease and dirt from damaged finishes, loose fittings or equipment faults during cleaning. Those defects may need separate work. We explain any part that cannot be completed as planned, with a clear reference to the appliance or surface concerned so the kitchen contact can arrange the next step. |
| Check the cleaned kitchen areas | We check the work against the preparation surfaces, appliances and floors included in your booking. We explain areas that remained occupied or blocked and any item needing further attention. The review follows the kitchen list, with separately arranged system cleaning or documentation kept distinct from the surfaces cleaned. |
APPOINTMENT PLANNING
Plan the appointment around kitchen use.
| Before booking | What to tell us |
|---|---|
| Layout, equipment and service hours | Send the kitchen layout and a list of equipment to clean. Include the preparation surfaces, sinks and floor areas, with service hours and any particular cleaning instructions. Tell us which areas stay in use so the work can be planned around the space and time available. |
| Photos and appliance care information | We use photos to see the preparation areas, equipment and floors, with closer views of grease or other concentrated dirt. Include model or care details for appliances where available. Wider views also show food storage or fixed items that may limit the floor and surfaces to clean. |
| Kitchen entry and a contact | We confirm how the team will enter the building and reach the kitchen areas. Tell us about keys, stairs or restricted doors and who can give instructions about food and equipment. If a manager or keyholder needs to be present, their time is included when arranging the appointment. |
| Time between services | We discuss the date and period when the kitchen can be made available, including a fixed reopening or handover time. Give the service hours before booking so timing can be checked with the equipment list. We confirm the appointment once entry and the work to complete have been arranged. |
| More equipment or changed kitchen use | Tell us before the appointment if another appliance needs adding, the kitchen will remain in use for longer or stored items will block an area. We review the changed work and any effect on the quote. Report new damage or installation work affecting the included surfaces too. |
PREPARATION STATIONS AND FULL KITCHENS
One working area.
Or a full list of kitchen equipment.
| Your kitchen | The cleaning included |
|---|---|
| A preparation or wash-up area | For a particular preparation or wash-up area, we clean the surfaces, sink and splashbacks listed, together with any floor included around them. We discuss the space and condition before booking and confirm what needs to be cleared. Equipment elsewhere in the kitchen is listed separately if you also want it cleaned during the visit. |
| A larger equipment list | For a broader kitchen clean, we list each oven, hob, grill, fryer or other appliance alongside the preparation surfaces and floors. We check their condition and the time when they can be cleaned. The quote follows the whole equipment list, with separate preparation areas and wash-up spaces included by name rather than left to a general room description. |
| A kitchen between services | Where the clean fits between services or around an operating kitchen, we discuss the available areas, food storage and finish time before confirming it. We plan the listed surface and equipment cleaning for that period. Duct systems, specialist extraction work and any certification or compliance documents need separate checks and confirmation before being included. |
SERVICE QUESTIONS
Questions about commercial kitchen cleaning.
| Question | Answer |
|---|---|
| Should I list every cooking appliance before you quote? | Yes. Name the ovens, hobs, grills, fryers or other equipment you want cleaned and show their condition. Tell us which inside or outside parts need attention. We use the individual list alongside preparation areas and floors when discussing the price. |
| Can you quote for the wash-up area on its own? | Describe the sinks, surrounding surfaces, splashbacks and floor you want cleaned. We can discuss that area separately from the rest of the kitchen. Include any equipment or storage remaining in use so we know which surfaces will be free during the appointment. |
| Can cleaning be planned around our kitchen service? | Tell us the service hours and the areas available between them. We discuss the equipment and surfaces to clean with the time allowed before confirming a visit. Opening up, food storage and when staff need the kitchen again all need to be arranged beforehand. |
| Does a kitchen-surface clean include the extraction ducts? | Duct systems and specialist extraction work need to be checked and confirmed separately. They are not included simply because preparation surfaces or cooking equipment are being cleaned. Tell us which extraction-system work you need so we can confirm whether it can be included. |
| What should I send with a kitchen cleaning enquiry? | Send the layout, equipment list, service hours and photos of the areas to clean. Add any particular cleaning instructions and tell us which parts will still be used by staff. These details let us discuss the kitchen work and confirm the price for your visit. |
| Does a catering-kitchen clean include extraction certification? | Extraction certification or other compliance documentation must be discussed and confirmed separately, including what evidence would be supplied. A quote for the listed kitchen surfaces and equipment alone does not provide those documents. Tell us about that need before arranging the clean. |
ARRANGE THIS SERVICE
Arrange your commercial kitchen cleaning.
| Your next step | Contact |
|---|---|
| Request commercial kitchen cleaning | Enquire about this service → |
| Speak to the team | 020 3404 2722 |
Send your kitchen layout, equipment list and service hours. Include photos of the preparation areas and floors, with any particular cleaning instructions or separately requested extraction work.
