Catering kitchens cook in large batches around event schedules, which can mean irregular but intense buildup.
What these kitchens need
- Batch cooking
- Scheduling around event calendars
How we approach it
We start with the exhaust system itself: how many hoods, how the duct is routed, what fan is on the roof, and how heavily the kitchen cooks. Then we set a schedule that respects your operating hours and access rules, and provide documentation after each cleaning.
Recommended services
- Commercial Kitchen Exhaust Cleaning: Cleaning the full exhaust path from the cooking line to the roof.
- Commercial Cooking Equipment Cleaning: Degreasing ranges, ovens, fryers, and griddles beyond daily cleaning.