Full-service kitchens combine many appliance types under one or more hoods, from broilers to sauté stations.
What these kitchens need
- Multiple hoods and appliance types
- Cleaning around dinner service and late closings
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
- Restaurant Hood Cleaning: After-hours hood and exhaust cleaning built around restaurant service schedules.
- Restaurant Kitchen Deep Cleaning: Restaurant-focused deep cleaning scheduled when you are closed.