Commercial deep clean ยท Jeffreys Bay and the Kouga
We come out, look at the site, and quote it properly.
Kitchens, butcheries, bakeries, guest houses, shop floors and fuel station canopies across the Kouga.
Message us about the site Ask for a site visit
Quoted per site We also supply the steamers Specialised cleaning since 2001
The work
What we deep clean
Extraction canopies, filters and the first accessible section of duct. The wall behind the range, and behind and under the fixed equipment. Prep surfaces, shelving and racking. Floors, wall junctions and drains. Cold room walls, door seals and evaporator housings. Overhead surfaces, gantries and light fittings. Bandsaws, mincers and slicers, stripped properly. Bathrooms, staff areas, tiled walls and grout.
We quote for what's on your list. There's no standard package, because there's no standard kitchen.
When we steam-clean your kitchen, we give you a date-stamped certificate of compliance for your health inspection records. It doesn't replace your Certificate of Acceptability, which only your local authority issues.
Only the floors and soft furnishings? Carpets, upholstery and tiles
The real question
It is on the list. It has been on the list for a while.
We do the deep clean you keep meaning to schedule. Done the usual way, it needs the place closed, equipment nobody owns and a chemical regime nobody wants to run, so it keeps moving to next month.
In the Kouga, seasonality makes it worse. You go from empty to full inside a week, and the off-season is always shorter than planned.
Do you clean extraction canopies and ducts?
Canopies and filters, yes, and the first accessible section of duct. A full duct system beyond that is a specialist job, and we'll tell you when yours is one.
Can you clean a cold room without switching it off?
Yes, in sections, keeping the door closed where we can. It does raise the humidity while we work, and you may see some condensation on the evaporator.
Do you do regular contracts?
Yes, monthly or quarterly. On a regular schedule the premises never gets back to the state the first clean found.
Downtime
You cannot close the kitchen for a day.
Dry steam carries very little water, so there's no flooded floor to squeegee out and far less to dry before the room goes back into service.
Cold rooms too. You can't switch one off to clean it, and with this little water you don't have to.
The steam itself needs no chemical, so there's nothing to rinse off a surface that food touches afterwards.
What it costs
Quoted per site, after we have seen it
The site visit costs you nothing. Two kitchens the same size are not the same job.
We agree what's in and what's out, then price the first clean and the schedule.
Tell us what you are up against.
Tell us what the premises is, roughly how big, and when you are closed.
Ask for a site visit
Tell us about the premises
Booking this every month? It may be time to own the steamer. Work it out on your own numbers