Hygiene Services > Bespoke Hygiene Services > Kitchen Equipment Deep Cleaning

Kitchen Equipment Deep Cleaning

All walls, ceilings, floors, catering equipment and extraction systems require regular professional treatment to comply with the current Food Act as well as Health & Safety Legislation. Deep fat fryers should be inspected and cleaned every three months to avoid a build-up of carbon; costly and difficult to remove. All ovens, food preparation tables, steamers and the like should also be treated regularly.

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