Kitchen deep clean

Every commercial kitchen is required by law to be deep cleaned at least twice a year, according to the health and safety at work act 1974. But what other reasons are there for this?

Improving your food hygiene rating is essential for businesses that sell food to the public, including restaurants, bars, cafés, supermarkets, hotels, schools, and hospitals. The Food Hygiene Rating Scheme (FHRS) in England, Wales, and Northern Ireland uses a scoring system ranging from zero (urgent improvement required) to five (very good) to inform consumers about a business's hygiene standards.

Research shows that consumers in the UK have become increasingly interested in food hygiene standards. The cleanliness of a restaurant has a more significant influence on a diner's location choice than customer service. Moreover, a business's FHRS score is strongly linked to its profitability. Consumers are willing to pay almost double for a meal from an establishment with an exceptional rating.

Commercial kitchen ventilation cleaning is a crucial part of any kitchen cleaning program. Duct and ventilation cleaning removes grease buildup and reduces the risk of a fire.

Ducts and ventilation systems in commercial kitchens must be professionally cleaned at least once every 12 months to comply with the TR19 regulations.

However, you should arrange professional kitchen cleaning every 3 months if your kitchen has heavy use according to guidance on deduct.com.