Our main objective is to remove grease, carbon and food particles within the cooking and serving areas which cannot be achieved on a daily basis. From equipment see below, we clean the following items to catering standards:

  • Ventilation Systems
  • Ovens and Solid Tops
  • Deep Fryers
  • Grills
  • Steamers/Boilers
  • Structure
  • Bain-Maries
  • Hot Cupboards
  • Food Preparation Equipment
  • High Level Clean – Walls & Ceilings above 2 Metres.

You are viewing the text version of this site.

To view the full version please install the Adobe Flash Player and ensure your web browser has JavaScript enabled.

Need help? check the requirements page.

Get Flash Player