Key takeaways
- A real deep clean goes behind, under and inside equipment, not just surfaces.
- Hood and duct systems require a certified contractor and a service report.
- Agree on the checklist, access, downtime and chemical safety before the work starts.
A deep clean is different from a nightly clean. It is the work that happens occasionally to reset the kitchen. Here is a checklist you can use to define the scope with any provider.
Equipment
- Fryers: drain, boil out or clean the vat, and degrease the exterior
- Grills, griddles and flat-tops: scrape, degrease and clean grease channels
- Ovens and ranges: interiors, racks, burners and drip trays
- Steam tables, warmers and holding equipment
- Slicers, mixers and prep equipment (disassembled per manufacturer instructions)
- Ice machines (follow manufacturer's cleaning and sanitizing procedure)
- Refrigeration: shelves, gaskets, door seals and interior surfaces
Surfaces and structure
- Walls and backsplashes
- Ceilings and light fixtures
- Shelving and storage racks
- Behind and under equipment
- Door handles and switches
- Exhaust hood exterior and filters (hood and duct interior by a certified contractor)
Floors and drains
- Degrease and scrub floors, including corners and edges
- Clean floor drains and sinks
- Clean floor mats
- Check for grease trap service dates (usually separate from cleaning)
Safety and compliance
- Confirm that chemicals used are safe for food-contact surfaces where required, and that surfaces are rinsed and sanitized as the product label says.
- Confirm that the crew has protective equipment and has been trained on the chemicals used. See OSHA's Hazard Communication standard.
- Ask for a written report and photos before and after.
What to settle before the crew arrives
- Scope. Which equipment is included and which is not?
- Access and downtime. Will the kitchen be closed? For how long?
- Who handles hood and duct work? NFPA 96 requires trained contractors.
- Pre-opening inspection. Who confirms the kitchen is ready to cook again?
- Insurance. Request a certificate before work starts.
Tip: Photograph problem areas before the deep clean. It gives you a baseline and helps you verify the work.
Also read how often to deep clean a commercial kitchen.