Commercial

Our Process

The process of commercial oven cleaning is more thorough and intensive than residential cleaning due to the heavy usage and stricter hygiene requirements in commercial kitchens. Here’s a step-by-step outline:

1. Initial Inspection

• Assess the oven’s condition, size, type, and cleaning requirements.
• Identify specific problem areas like burnt-on grease, carbon buildup, or malfunctioning parts.

2. Preparation

• Switch off and cool down the oven (if in use).
• Lay protective sheets around the area to prevent mess.
• Disconnect gas/electricity if required and safe to do so.

3. Disassembly

• Remove racks, trays, fan guards, doors (if applicable), and other removable parts.
• These parts are soaked in a specialized dip tank filled with heated, non-toxic cleaning solution—often brought on-site in a van.

4. Deep Cleaning Interior

• Scrape off heavy carbon deposits and grease using professional-grade tools.
• Apply non-caustic, food-safe degreasers to the oven interior.
• Use steam or hot water rinsing where applicable to remove residues.
• Clean glass doors, seals, fans, and hidden crevices thoroughly.

5. Component Cleaning

• While the oven interior is cleaned, the soaked components are scrubbed, rinsed, and dried.
• All parts are restored to near-original condition.

6. Reassembly and Final Touches

• Reinstall all parts and check for proper alignment and functionality.
• Polish the oven’s exterior.
• Perform a safety check and test the oven (if reconnected).

7. Final Inspection and Handover

• Conduct a final check with the client.
• Provide cleaning reports, before-and-after photos (if required), and maintenance tips.

Optional Services:

• Filter cleaning/replacement
• Vent hood and extractor system cleaning
• Certification for hygiene compliance

Commercial oven cleaning is typically done during downtime to avoid disrupting kitchen operations, often after hours or early morning.

Contact Us

Call Us 24/7
(717) 991-9700