Responsible Kitchens require a regular Deep Clean. Unlike routine daily cleaning, where surfaces are wiped down, cutlery is cleaned and sinks and floors are washed, the deep clean service is an intensive clean of the whole area including surfaces, walls, cooking equipment, filters, vents and more.

Intensive Kitchen Cleaning (Deep Cleans)

It’s important to adhere to basic food standards and hygiene when working from home but when it comes to preparing food for the public, it’s vital to protect your brand, your business and your customers. Cleaning Commercial Kitchens where food is being served to the public requires must be done to a professional standard, to minimise the risk of food hygiene problems.

Food Premises

Any area where the preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or supply of food is carried out. Food premises shall include any ancillary part of the operation within the food premises such as changing areas and sanitary accommodation.

Food Room

Any defined area within the food premises where food is prepared, processed, manufactured, packaged, stored, transported, distributed,handled or offered for sale or supply.


All measures necessary to ensure the safety and wholesomeness of food during preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply to the consumer and hygienic shall be construed accordingly.

Potable Water

Water which at the time of supply is or was not likely to affect adversely the wholesomeness of any food in its finished form.


A close visual inspection of food premises, a part of food premises or an item of equipment within food premises.


The removal of all such parts of catering equipment as to allow it to be effectively cleaned. The disconnection of catering equipment from its services. The removal or taking down of fixtures to enable inaccessible areas of the food premises to be thoroughly cleaned.

Deep Cleaning

The removal of all deposits from food premises and catering equipment to leave them in a clean and hygienic condition.


Any food particles, grease, oil, carbon, dust, chemical waste, cleaning material and other dirt adhering to any surface of food premises or catering equipment.


The removal of any burnt on or dried material which has adhered to any surface.


The removal of solidified products such as calcium, rust and any other form of deposit from the internal and external surfaces of equipment food premises.


The semi-liquid sediment produced from the use of degreasing, descaling, decarbonising, or any other cleaning agents.


The refitting and re-fixing of all parts removed in dismantling for cleaning purposes to a standard which leaves the equipment and premises functional and safe. The reconnection of services to items of equipment


Any activity of vermin, insect species or any other pest will be identified and informed.

Wash up equipment

Including but not limited to all sinks, hand basins, dishwashing machines and waste disposal units including all waste pipes and waste traps. Sinks and wash basins shall be filled with water to the overflow level and the overflow point shall be checked to ensure that it is not obstructed in any way. Any obstruction to the free flow of water shall be reported.

Catering equipment

Including but not limited to ovens, grills, pans, kettles, fryers, refrigerators, work benches and detachable items such as trays and shelves.


All stored water within the catering equipment shall be drained and disposed of. The reservoirs shall be thoroughly cleaned and disinfected. At the end of the disinfection period the reservoirs shall be drained and flushed with water to remove any residue. The reservoirs shall then be refilled.

Disposal Of Waste

Cleaning waste and by-products including scale and sludge shall not be discharged into the building drainage system. So Clean shall place such waste in sealed and marked containers and arrange for their removal from site by Flush Hygiene. The Waste Transfer Note shall be handed to the client.

Disconnection and Reconnection of Equipment

During the Deep Clean, So Clean will agree with the client the isolation of mains services including electricity, gas, steam and water supplying the food rooms and equipment listed in our agreed work schedule. We will check that all supplies have been suitably isolated before any work or testing is started. So Clean will provide a competent person to cany out the disconnection and reconnection of the equipment which once cleaned, will be reconnected to the main services by the client.

Checks and Tests

Equipment which has been disturbed, dismantled or disconnected shall be checked by So Clean after re-assembly or re-connection. We will then liaise with the kitchen manager so that any such test may be witnessed.

Kitchen deep cleaning is vital to ensure your establishment maintains the highest possible standards of cleanliness, ensuring the health and safety of both staff and patrons.

Deep cleaning goes further than a standard daily clean. While daily routine cleans are necessary and important, it is impossible to achieve the standard of a deep clean. The deep cleaning process requires the kitchen to be closed before the process can begin. Specialist equipment and a variety of techniques are adopted to clean every nook and cranny.

During a deep clean heavy equipment will be moved, to access dirt underneath or behind, extractor hoods. Ventilation systems are thoroughly de-greased to ensure good airflow,  oven doors and fridges properly sanitised and don’t forget those deep fat fryers… It’s also worth remembering that regular deep cleaning will prolong the life of your kitchen equipment as well as reducing the risk of fire due to the buildup of grease and other deposits.

Deep cleaning also helps to combat pests such as rats, flies and cockroaches being attracted to the kitchen. Let’s face it, you are running a business and you want customers to attend. If they get wind of you having rodent problems in the kitchen, rest assured you won’t be open for long.

Food safety in the kitchen is of the utmost importance and services such as oven and fridge deep cleaning are crucial to ensure that sanitation is maintained to the highest standards

Related Article: Deep Kitchen Cleaning in 7 Steps

Get in touch with SoClean

We cover London, Kent and the South East. We are passionate about our business, so if you care about your Kitchen and your reputation, phone SoClean on 01689 853 366