Extract canopy and plenum
Degreased to bare metal, including the plenum behind the filter bank where grease accumulates unseen. This is the part most contract cleans skip and the part that carries the fire risk.
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Hospitality · Dubai & Abu DhabiRestaurant Deep Cleaning
A restaurant deep clean is two jobs with different standards. Front of house is judged by your guests. Back of house is judged by an inspector, and the paperwork matters as much as the surface.
Back of house
Scoped to what an inspector opens
Filters
Removed, soaked in a heated degreaser tank, rinsed and refitted. Filters cleaned in place are wiped, not cleaned.
Reachable duct
The first accessible run above the canopy. Beyond that is a specialist duct clean with access panels, quoted separately and honestly.
Equipment gaps
Fryers, ranges and prep benches pulled out. The floor and wall behind them is where a nightly clean never reaches and where an inspection always looks.
Floors and drainage
Degreased, scrubbed, and the gullies and grease traps cleared. Wet floors behind a line are a slip claim as much as a hygiene finding.
Cold rooms and chillers
Shelving out, seals and door gaskets cleaned, condensate trays and drains cleared.
Documentation
A dated, photographed record of what was cleaned, provided for your food safety file. Ask any contractor for this before you book — most cannot produce it.
Front of house
What the guest actually sees
Seating and banquettes
Vacuumed seam by seam, then extracted or dry-cleaned by material. Banquette bases are lifted where fixings allow.
Hard floors and grout
Degreased and scrubbed. Restaurant grout carries a film that a mop redistributes rather than removes.
Glass, mirrors and metalwork
Streak-free, including the door furniture that every guest touches on the way in.
Light fittings and high level
Pendant fittings, ceiling voids at the perimeter, and the cobwebs above eye line that photograph badly.
Washrooms
Descaled, sanitised, extract grilles cleaned. The single strongest correlation with a bad review that never mentions the food.
Questions
Answered plainly.
Overnight or on a closure day, so you lose no covers. We schedule around your last service and hand back before your first delivery.
We clean the canopy, filters and the accessible run. A full duct clean needs access panels and is a separate specification — we will tell you if yours needs one rather than implying the canopy clean covers it.
Yes. Bring us your existing plan and we scope to it rather than substituting our own, so the record reads consistently for your inspector.
Quarterly for most kitchens, monthly for a high-volume fryer operation, and the extract system on a frequency set by your cooking volume rather than by the calendar.
Yes, all three, and the cloud kitchen shared-extract arrangement usually needs the most careful scoping because responsibility for the duct is often unclear in the lease.
Priced after an inspection. Fixed in writing.
Every job is scoped against a written checklist you keep, and the price does not move on the day unless you ask for work outside it. Part of Commercial Deep Cleaning — see also the written checklist.