Commercial Kitchen Equipment Cleaning
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.
- Ovens, grills, fryers and cooktops
- Inside, outside and hard-to-reach areas
- Written cleaning report
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$20 million insuredPublic liability insurance
Team safety & insuranceHSEQ system & Victorian WorkCover
Your service evidenceReports and photos in your client portal
The equipment we clean
Ovens & stoves
Accessible interiors, exteriors, doors, racks and trays cleaned within the agreed scope. Manufacturer care requirements and delicate components are discussed before work begins.
Grills, chargrills & fryers
Grease and carbon deposits addressed on cooking surfaces and accessible components. Oil handling, appliance isolation and the cleaning scope are agreed before the visit.
Cooktops & rangehoods
Cooktop and rangehood surfaces cleaned within the agreed scope. Canopy, plenum, duct and fan cleaning can be quoted alongside equipment cleaning; mechanical repairs are not part of this service.
Behind, under & between
The places food prep can't reach and routine cleaning ignores. Behind ovens, under grills, between fryers. Where the worst grease lives.
Documented service reports
Every clean comes with a written report covering what was cleaned, equipment condition, and what to monitor. Service records help your team review completed work and equipment observations.
Servicing Melbourne & Victoria
We travel to every part of Melbourne and Victoria, and schedule after-hours so service isn't disrupted.
Common questions
Practical answers about scope, scheduling and service records.
How often should commercial kitchen equipment be deep cleaned?
The right interval depends on use, residue build-up, routine cleaning and site conditions. We discuss the areas needing attention and recommend a schedule based on those findings, rather than applying one timetable to every premises.
What equipment do you clean?
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.
Is this different from the kitchen deep clean?
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. The frequency of each service should reflect your equipment condition, cooking load and daily cleaning program.
Will the cleaning affect my equipment warranties?
Tell us the equipment model, condition and any manufacturer cleaning restrictions before booking. We agree a suitable scope and document the work completed. Confirm warranty requirements with the manufacturer; cleaning is not a guarantee of warranty cover.
Will you work around our operating hours?
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.
What's the difference between rangehoods and canopies?
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.
What records do I receive after the clean?
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.
A better brief. A clearer quote.
List the ovens, grills, fryers and other appliances to be cleaned. Equipment photos, manufacturer care instructions and access details help us agree a practical scope.
- Your site & system
- List equipment types, quantities and the areas needing attention. Flag delicate finishes or manufacturer cleaning restrictions.
- Access & timing
- Tell us when appliances will be cool and available, and discuss safe isolation, moving equipment and access behind the cookline before booking.
- Your service record
- Every client receives a portal, including one-off services, with completed-service PDF reports and job photos.
Book your next clean
After-hours service across Melbourne and Victoria, with a written report every time.