Restaurant & café cleaning in Al Alawat

Clear signs include a dark greasy layer on the sides of the hood or the wall behind the stove, smells that linger after daily cleaning, slow drainage in kitchen floor drains, or customer comments about odours in the dining area. The longer deep cleaning is delayed, the harder hardened grease becomes to remove from steel surfaces and pipework.

Daily cleaning removes what is on exposed surfaces, but grease builds up inside extraction channels, behind equipment and under fixed preparation surfaces where a daily wipe does not reach. Deep cleaning gets to those places and removes what has accumulated over time. It complements the daily routine, it does not replace it.

The upper inside of the hood and its grease channels, the gap between the stove and the adjacent surface, the kitchen floor under heavy appliances, the back of hanging shelves, and corner walls in the dining area. These places need equipment to be moved or access from height, which does not happen in a quick daily clean.

The price depends on the size of the venue, the number of zones to clean such as the kitchen, dining area and storage, the level of grease build-up and how long since the last deep clean, and how accessible the equipment is. You explain all of this when you call or message us on WhatsApp and we agree a price.

Not necessarily. It depends on which areas are agreed for cleaning and how much work is involved. Some venues clean the kitchen between the night close and the morning opening, others use a rest day. We agree the timing with you when you call, to fit around your operating schedule.

Clear preparation surfaces of tools and materials, move food products away from work areas, and let us know in advance if there is heavy equipment that needs shifting. If the hood is part of the clean, make sure the extraction unit is accessible and the area around the stove is clear.

Run water and watch how quickly the floor drains clear, as slow drainage means grease or debris has not been fully removed from the pipework. Also check the inside of the hood and its grease channel, preparation surfaces for any residue, and corners and seating in the dining area. If you notice any area that was not dealt with, tell us straight away before we leave.

That depends on your food type and how busy you are. A restaurant that fries food may need cleaning more often than a café. Call us, describe your operation, and we agree a schedule that suits you.

We clean all areas: walls, ceilings, floors, equipment and furniture. Call us, tell us which areas need most attention, and we agree the right scope of cleaning for your restaurant.