Ovens & stoves
Inside, outside, doors, seals, racks, and trays. Carbon and grease are stripped from every surface, restoring a clean, food-safe finish.
Kitchen Exhaust & HVAC Cleaning Melbourne
Kitchen Exhaust & HVAC Cleaning Melbourne
Detailed cleaning for the equipment your kitchen relies on.
Ovens, stoves, grills, fryers and cooktops work hard every day. Our equipment cleaning service removes built-up grease and carbon inside and out, including the difficult spaces behind, under and between appliances. A written report records what was cleaned and any equipment-condition observations.
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Inside, outside, doors, seals, racks, and trays. Carbon and grease are stripped from every surface, restoring a clean, food-safe finish.
The heaviest carbon buildup in any kitchen, on the equipment that runs hottest. Plates degreased, drip trays cleared, fryers drained and scrubbed.
Cooktops degreased to bare metal. Rangehoods above the cookline cleaned of grease and carbon, filters checked, mechanical parts left in working order.
The places food prep can't reach and routine cleaning ignores. Behind ovens, under grills, between fryers. Where the worst grease lives.
Every clean comes with a written report covering what was cleaned, equipment condition, and what to monitor. The paperwork that inspectors, insurers, and warranty providers ask for.
We travel to every part of Melbourne and Victoria, and schedule after-hours so service isn't disrupted.
Straight answers about cleaning frequency and compliance.
It depends on cooking volume and what’s being cooked. High-volume hospitality kitchens running 12+ hours a day typically need equipment-only cleans every 4 to 6 weeks, with a full deep clean every 3 months. Lighter-use kitchens can stretch to quarterly equipment cleans. We’ll recommend a schedule after the first inspection.
Ovens (conventional, convection, combi), stoves and ranges, chargrills and salamanders, flat-top grills and BBQs, cooktops, fryers, brat pans, rangehoods directly above the cookline, and hot plates. If you have equipment we haven’t listed, ask — we almost certainly clean it.
Yes. The kitchen deep clean covers everything: surfaces, walls, floors, cool rooms, AND equipment. Kitchen equipment cleaning is just the equipment, packaged as a standalone service. Most clients book the deep clean every 3 months and equipment-only cleans in between.
No. We clean to manufacturer-acceptable standards using commercial-grade products that won’t damage seals, gaskets, or finishes. We document what we did so the paper trail supports your warranty.
Yes. We schedule overnight or in your off-hours so service isn’t disrupted. Equipment needs to be cool before we can clean it, so most jobs run after evening service.
A rangehood is the smaller extractor mounted directly above the cookline and is included in this service. A canopy is the larger overhead extraction system running across the full cookline, covered by our separate Kitchen Canopy Cleaning and Filter Exchange services. Many kitchens have both. We service both.
Yes. Every equipment clean comes with a written report covering what was cleaned, the condition of each piece of equipment, and anything to monitor. Insurers, inspectors, and warranty providers all ask for these. We keep them on file.
After-hours service across Melbourne and Victoria, with a written report every time.