Restaurant & Commercial Kitchen Cleaning Service in Dhaka

What restaurant & commercial kitchen cleaning service actually involves

Commercial kitchen cleaning covers the exhaust hood and its filters, the duct run behind it, the cooking line, the grease trap, and the floor and drainage. Work is done overnight or on a closure day so service is never interrupted.

A commercial kitchen produces grease at a scale that has nothing in common with a home kitchen. It coats the hood, travels into the duct, settles on the fan, and builds up on the floor until the surface is genuinely slippery. Two things follow from that. The first is fire risk — a grease-loaded duct is the most common path for a kitchen fire to spread beyond the cooking line. The second is inspection risk, because hood and grease-trap condition is exactly what a food-safety inspector looks at first.

We work overnight with caustic degreasers, hot-water pressure washing and a full strip-down of the hood and filters. The duct run is opened at its access panels and cleaned along its length rather than just at the mouth. Floors are degreased and the drainage channel and grease trap are cleared, which is usually where the smell in a restaurant actually comes from.

What is included

• Exhaust hood stripped, baffle filters soaked and degreased
• Duct run opened at access panels and cleaned along its length
• Exhaust fan blades, housing and roof outlet degreased
• Cooking range, burners, griddles and fryer surrounds cleaned
• Stainless steel work surfaces and shelving degreased and polished
• Floors pressure-washed and drainage channels cleared
• Grease trap emptied, scraped and flushed
• Walls, ceiling and light fittings above the cooking line cleaned

Problems this solves

• Grease-loaded duct that is a live fire risk
• Hood filters so clogged the extraction no longer pulls
• Slippery kitchen floor and a staff injury risk
• Grease trap smell reaching the dining area
• Failing a food-safety inspection on kitchen hygiene

How the job runs

1. 1

   Night mobilisation

   The team arrives after closing. Gas and power to the line are isolated and food areas are sealed off.

2. 2

   Strip and soak

   Hood filters and removable parts go into a hot caustic soak tank while the fixed surfaces are treated.

3. 3

   Duct and fan

   Access panels are opened, the duct is cleaned along its run, and the fan and roof outlet are degreased.

4. 4

   Pressure wash

   Floors, walls behind the line, and the drainage channel are hot-pressure-washed and the water extracted.

5. 5

   Reassemble and hand over

   Everything is refitted, surfaces are sanitised, and the kitchen is ready before the morning shift.

Areas that request restaurant kitchen cleaning most

Restaurant & Commercial Kitchen Cleaning Service — frequently asked questions

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