Commercial Cleaning Services in Sydney

Seven specialist services: commercial rangehood, canopy and grease-filter cleaning; kitchen exhaust fan and duct cleaning; deep kitchen and cool-room cleaning; commercial oven, equipment and fryer cleaning; cooking oil change; duct access panel installation; and commercial high-pressure cleaning. They can be booked individually or combined into one scheduled program with a single point of contact and one set of reports. Each service is quoted from a site inspection rather than a standard price list.

Canopy cleaning covers the rangehood, filters and plenum you can see from the kitchen. Duct cleaning covers the ductwork and risers behind it and the exhaust fan, usually on the roof. A full exhaust system clean does both in one visit so the entire grease path — from the cooktop to the roof discharge — is cleaned and documented together. Grease hides in the ducts, so a clean-looking canopy doesn't mean the system is clean.

Yes — that's how most of our Sydney restaurant and club clients use us. One crew can clean the canopy and filters, the ducts and fan, the ovens and fryers, change the fryer oil and deep-clean floors, walls and the cool room in a coordinated visit or across a scheduled program. You deal with one contact, one scope and one report set instead of three contractors on three nights.

It depends on how much grease the kitchen produces. Fryer-, wok- and chargrill-heavy kitchens trading long hours build up grease far faster than a Cafe with a sandwich press. The practical approach is to inspect the canopy, filters, duct and fan, measure the build-up, and set a frequency for each component — filters often monthly or more, canopies regularly, ducts and fans less often. We set that schedule after a site inspection and adjust it based on what each clean finds.

Our commercial kitchen exhaust, canopy and duct cleaning is carried out in accordance with AS 1851, the Australian Standard for maintenance of fire safety systems and equipment, which addresses kitchen exhaust hoods, filters, ducts and fans. After each clean we provide a service report and photographs that you can keep with your building's fire-safety maintenance records. Whether a statutory fire safety certificate is required for your building is determined by your council and fire safety schedule, and is issued separately by an appropriately authorised person.

The main factors are the number and size of canopies, how much grease and carbon has built up, how accessible the ducts and roof fan are, how many ovens and fryers need cleaning, the kitchen's floor area and condition for deep cleans, whether work must be done overnight, and whether you want a one-off visit or a recurring schedule. We quote a fixed price in writing after a site inspection so there are no on-the-day surprises.

Yes. We deep-clean commercial ovens including combi, convection, deck and pizza ovens, removing baked-on carbon from interiors, racks, doors and seals with food-safe degreasers, so the oven heats evenly and passes inspection. Oven cleaning is usually bundled with fryer and equipment cleaning or a kitchen deep clean.

We drain the used oil, boil out and scrub the fryer vat, elements and baskets to remove carbon and grease, then refill with fresh oil. Used oil is transferred to your on-site waste-oil storage for your usual collector. Regular oil changes improve food quality, extend fryer life and reduce the fire risk from degraded oil.

Both are handled by us. We can supply fresh fryer oil as part of the service or refill with the oil your kitchen already stocks; just tell us your preferred oil type and volume when booking. For used oil, we provide a sealed storage tank for your site and our team arranges its collection, so your kitchen never has to carry, store or dispose of waste cooking oil itself.

Walls, ceilings, floors, drains, stainless-steel benches, splashbacks, shelving, behind and under cooking equipment, and the walk-in cool room — the areas daily cleaning never reaches. Our HACCP-trained team removes grease, grime and surface mould, and provides a photo report you can keep with your food-safety program. Ovens, fryers and the exhaust canopy are added as needed.

Hygiene cleaning removes the grease, food residue and mould that daily wipe-downs miss, from the parts of a kitchen that affect food safety and fire risk: exhaust canopies, grease filters and ducts, cooking equipment, fryers, benches, floors, drains and cool rooms. Our hygiene cleaning services in Sydney are scoped from a site inspection and finished with a photo report for your records.