A sight too common in today's kitchens, mainly due to the speed at which food is produced & the long hours that equipment is constantly running. Naturally, grease, oil and food deposits are spilt on hidden parts of grills, ovens, fryers, hot cupboards etc & ultimately leading to hard, heavy carbon deposits which will encourage bacteria or affect the accuracy of thermostats leading to improper cooking temperatures. It is unlikely that your own staff the time or the resources to tackle this cleaning problem, therefore a 'Deep Clean' will very probably be required.

 

HYGIENE CLEANING SERVICES will solve your problems economically and conveniently without any disruption to your normal working programme. On commence of a kitchen deep clean we will test all your equipment, fully dismantle it & clean every surface using specialised chemicals. After removal of all grease & carbon we will re-assemble, sanitise and ensure it will be fully operation for use the next day. If carried out on a regular basis this will prove to be cost effective, efficient and a positive step towards the life of your equipment.

 

TYPICAL CLEANING SPECIFICATION/SCHEDULE

 

Catering Equipment
All equipment is to be thoroughly deep cleaned and renovated to return it to a satisfactory hygienic condition. Wherever possible the item of equipment is to be removed from its position, dismantled and parts cleaned as deemed necessary. The equipment shall be degreased anddecarbonised prior to being finally washed and sanitized. On completionof the above, each item of equipment shall be thoroughly degreased, together with wheels and castors. Any major defects in the equipment discovered whilst carrying out the work shall be reported to the manager.

 

Structure
Walls and Ceiling areas specified will be degreased, sanitised and polished. Areas include painted, tiled, Stainless steel, aluminium, wood or melamine surfaces. fire extinguishers, hand dryers, switches, sockets, electric boxes, fuse boxes, signs, first aid boxes, doors, sills, frames, radiators and telephones are covered by the specification. Ceiling areas include light diffusers, skylights and pipework.

 

Kitchen floor areas specified will be chemically saturated, scrubbed or steam cleaned and finally sanitised and dried to leave a non-slip surface. Floor areas include quarry tiled, armourlite, vinyl and safety flooring.

 

All external surfaces will be degreased and sanitised. Fridges, freezers, microwaves, dishwashers, waste disposals, tables and sinks are covered by the specification