Fine-dining kitchens often use wood-fired grills, broilers, and specialty equipment, with high expectations for kitchen cleanliness.
What these kitchens need
- Wood and charcoal residue in exhaust systems
- Detailed equipment cleaning
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 Hood Cleaning: Complete cleaning of commercial kitchen hoods, plenums, filters, ductwork, and exhaust fans.
- Commercial Cooking Equipment Cleaning: Degreasing ranges, ovens, fryers, and griddles beyond daily cleaning.