Restaurant & Commercial Kitchen Cleaning in Dubai

Every kitchen is different, but our crews follow the same sequence so grease is removed safely and surfaces are ready before service resumes. A typical after-hours deep clean in Deira, Downtown, JLT, or Dubai Marina runs like this:

Arrival and site check: The team confirms access, reviews your kitchen layout, and sets up colour-coded cloths and food-safe chemicals. Wet-floor signs go out before any water is used. Gas and electrical safety points are noted with your duty manager.

Hood and exhaust first: Filters come off the canopy and soak in degreasing solution. Inside the hood, grease is scraped from baffles and duct openings, then treated and rinsed. This step cuts fire risk and is often the first thing inspectors check during municipality visits.

Cooking line degreasing: Fryers, grills, flat tops, and ranges are cooled where needed, then degreased with alkaline cleaners rated for commercial kitchens. Stainless steel splashbacks, tile grout, and wall areas behind the line are scrubbed to remove carbon and fat that builds up between services.

Prep stations and cold storage: Benchtops are cleared, degreased, and sanitized. Walk-in coolers and freezers are wiped down on agreed shelves and walls. Dry storage shelving is dusted and sanitized. Floor drains near prep zones are brushed and flushed to stop odours and blockages.

Grease trap service: When booked, the trap is pumped, scraped, and rinsed. Lines are checked for slow flow. This is usually scheduled on rest days or alongside hood work so the kitchen stays usable the next morning.

Kitchen floors: Floors are swept, degreased with a machine scrubber or deck brush on heavy buildup, then squeegeed dry. Non-slip tiles in dishwash areas and behind the line get extra attention because grease makes them slippery fast.

Dining and front of house: Dining floors are scrubbed or mopped with suitable products for tile, wood, or vinyl. Tables, chairs, menus stands, and service counters are wiped and sanitized. Work finishes so floors are dry before your opening team arrives.

Final walkthrough: The team lead checks hoods, cooking line, floors, and dining areas against your agreed checklist. Photos and a service log can be shared for your records or internal hygiene audits.

Cleaning methods by equipment and surface:

Fryers and grills: Warm grease is scraped first, then alkaline degreaser is applied and agitated with non-scratch pads. Ranges and flat tops are rinsed and wiped dry before a light coat of food-safe oil on cast iron where needed. Carbon on char grills is broken down with extended contact time rather than harsh abrasives that damage grates.

Stainless steel prep benches: Degreaser is applied, scrubbed with the grain, rinsed, and dried. A quat-based sanitizer follows on food-contact zones. We avoid chlorine on stainless because it pits the surface over time.

Tile grout and splashbacks: Alkaline cleaner sits on grout lines for a set contact time, then stiff brushes lift embedded fat. Steam is used on stubborn sections behind fryers where grease has hardened against the wall.

Walk-in coolers and freezers: Shelves come out where agreed. Walls and floors are wiped with food-safe sanitizer at temperatures that allow proper dwell time. Drains inside cold rooms are brushed to stop slime buildup.

Dishwash and pot-wash zones: Machine exteriors, sinks, and surrounding floors get heavy degreasing because fat from plates collects fast. Floor drains here are flushed twice on fry-heavy kitchens.

Dining floors: Quarry tile and vinyl get different products. Scrubber dryers work on large open dining rooms. Wood and laminate get damp mopping only with pH-neutral cleaner to protect the finish.