Why do I need this service?

Kitchen deep cleaning is an important step in ensuring that your restaurant kitchen passes regular health and safety inspections. Using cutting-edge equipment, the IKCS team will clean every single surface in your industrial kitchen, including hard-to-reach areas, in between walls, freezer seals, doors, and behind every possible nook and cranny. In ridding your kitchen of all bacteria, we help prevent E Coli, Salmonella, Listeria and Staphylococcus bacteria from infesting your kitchen, as stipulated by the HACCP approach.

What do you use to clean commercial kitchens?

At IKCS we only use highly specialised machinery to ensure the deepest clean possible. In addition, we use chemical compounds, formulated to target specific areas in your kitchen, and we go above-and-beyond to source non-toxic cleaning solutions that are safe to use across all food preparation areas.

How often should I get my kitchen deep cleaned?

The general recommendation is that you should do a deep kitchen cleaning at least every 6 months – however, we advise our clients to conduct a deep clean on a quarterly basis. This will give you peace of mind that your restaurant kitchen is operating at the highest possible standards of cleanliness and hygiene. Please note that the lead-time for this service is 10 to 12 hours.

I don’t have an extraction system. Do you do installations?

Yes, we do. Be sure to check out extraction system installation.