How Often Should a Commercial Kitchen Have a Deep Clean?

Let’s cut to the chase: your commercial kitchen needs a deep clean every 3 to 6 months—minimum. Think of it as your kitchen’s MOT. Sure, it might survive without one, but you’re asking for trouble (and by trouble, we mean bacteria, bad smells, and a telling-off from the Food Standards Agency).

But hold on—don’t just stick a reminder in your calendar and call it a day. How often you should deep clean depends on how much grease your operation pumps out, how often you’re cooking, and, frankly, how spotless you like your kitchen to be. Let’s dive into the nitty-gritty of why, when, and how to stay on top of it all.

Why Regular Deep Cleaning Isn’t Optional

Deep cleaning isn’t just about making your kitchen sparkle for Instagram (although, fair play if that’s your vibe). It’s about avoiding things like:

• Foodborne illnesses: No one wants “E. coli” as a side dish.
• Fire hazards: That grease lurking in your ducts? It’s a ticking time bomb.
• Broken kit: Dirty appliances = expensive repairs = you wishing you’d cleaned it sooner.
• Failing inspections: Nothing screams “we’re professionals” like a spotless kitchen when the EHO comes round.

Basically, deep cleaning keeps your kitchen hygienic, your equipment working, and your customers coming back for seconds.

How Often Does YOUR Kitchen Need a Deep Clean?

Not all kitchens are created equal, so there’s no one-size-fits-all answer. Here are the main factors to consider:

• How busy are you?
  If you’re running a high-turnover restaurant, expect grease to build up faster than a queue at your till on Friday night. If it’s a staff canteen with the odd sandwich being made, you might get away with less frequent cleans.
• What are you cooking?
  Frying chips or churning out curries? Grease and grime are your constant companions. A vegan salad bar? You’ve probably got fewer greasy surfaces but don’t get too cocky—grime hides in unexpected places.
• What’s on the EHO’s calendar?
  Regular deep cleans will make sure you’re ready when the Environmental Health Officer pops by for a nosy.

General Cleaning Intervals: The Gold Standard

Here’s what the pros recommend for keeping your kitchen in top-notch shape:

• Daily: Wipe down surfaces, clean equipment, and mop the floors (yes, every day).
• Weekly: Tackle behind appliances and degrease those filters.
• Monthly: Clean out ductwork, extractor fans, and other spots you’d rather not think about.
• Full Deep Clean: Every 3–6 months for most kitchens. Busy restaurants might need it quarterly; quieter operations might stretch to twice a year.

Pro Tip: High-use kitchens = more frequent deep cleans. Don’t wait until your ducts look like they’ve been cooking the chips.

Signs It’s Time for a Deep Clean

Not sure if you’re overdue? Here’s what to watch for:

• Grease build-up: On the walls, ceiling, or in the extractor—it’s a bad look and an even worse fire hazard.
• Funky smells: That lingering odour isn’t adding “character” to your restaurant.
• Underperforming kit: Ovens taking forever? Grease could be the culprit.
• Inspection nerves: If an EHO visit is making you sweat, it’s time to get scrubbing.

Stay on Top of Maintenance

Deep cleans aren’t a substitute for daily upkeep. Think of them as the big spring clean your kitchen needs every few months, while your daily and weekly cleans are the bread and butter of keeping things in check.

For a full list of what to clean and when, check out The Ultimate Commercial Kitchen Maintenance Checklist. It’s basically your kitchen’s best mate—minus the backchat.

Why Bother with Professionals?

Sure, your team can handle some cleaning, but deep cleaning? That’s a whole different beast. Here’s why pros like us are worth it:

• Hard-to-reach spots: We’re talking ductwork, extraction systems, and places even your grease doesn’t know exist.
• TR19 compliance: Don’t know what that is? No worries—we do, and we’ll keep your kitchen safe.
• Out-of-hours cleaning: We clean when it’s convenient for you. No downtime, no hassle.

At KDC Food Hygiene Ltd., we take cleaning seriously (even if we don’t take ourselves too seriously). From your grills to your ducts, we’ll get your kitchen inspection-ready.

Keep It Clean, Keep It Compliant

So, how often should a commercial kitchen have a deep clean? Every 3 to 6 months, give or take. But don’t wait for grease build-up or a last-minute inspection panic—stay ahead with regular maintenance and professional cleans.

Need help? Give KDC Food Hygiene Ltd. a ring for a free quote. We’ll handle the grime so you can focus on what you do best—cooking up a storm.

📞 0208 245 8850
📧 lee@kdcfh.co.uk

Now, go check your ductwork—if it looks like a horror film, you know who to call.