Industries We Serve Across Sydney

Three things: the exhaust system (canopy, filters, ducts, fan) cleaned on a schedule set by grease build-up; periodic deep cleans of floors, walls, cool room and equipment that daily staff cleaning can't reach; and fryer, oven and oil-change work that's too disruptive to do mid-service. Everything is scheduled after close and documented with photos for your food-safety program.

Whole-venue coordination. A pub or club has a commercial kitchen plus bars, gaming and dining rooms, amenities and back of house, often trading seven days with late closes. We clean the kitchen exhaust and equipment on their own cycle and the front-of-house areas on another, all scheduled between services so the venue never closes, with one report set for the licensee, insurer and council.

Yes. Aged-care and healthcare kitchens are cleaned to an agreed infection-control scope using colour-coded equipment that never moves between the kitchen, clinical and bathroom zones. Exhaust and equipment cleaning is scheduled around meal services and resident routines, and police-check confirmations, training records and our certificate of currency are handed over before the first visit for your accreditation file.

Yes. Canteens, cot-room kitchens and staff kitchens are cleaned with products chosen for areas children use, and larger jobs — canopy and exhaust cleans, canteen deep cleans, floors — are booked into term breaks so nothing happens while children are on site. Working With Children Checks are supplied for every technician attending a school or childcare centre in NSW.

Yes. Food courts combine multiple tenant kitchens sharing exhaust risers, high-traffic floors, bin bays and loading docks. We can service individual tenancies, common exhaust systems with the centre's consent, and the hard-surface areas around them, scheduled after the centre closes. Reporting can be split per tenancy or consolidated for centre management.

Yes. Commissary and catering kitchens, bakeries, fish-and-chip shops, chicken shops and franchise outlets produce heavy grease and often run on tight margins and tight hours. We clean canopies, filters, ducts, fryers and ovens overnight, change fryer oil on a schedule, and keep the paperwork consistent across every outlet in a group.

Common areas, lobbies, lifts, stairwells, bin rooms, basements and car parks on a set rotation; one-off end-of-lease and post-construction cleans; and, where a building has ground-floor food tenancies, kitchen exhaust cleaning with reports the owners' corporation can keep with its fire-safety records. Every quote comes from a site inspection against a written scope you can compare line for line.

Yes. Office breakout kitchens and gym Cafe kitchens get the same approach as a restaurant: rangehood and filter cleaning where there's a cooktop, equipment degreasing, and fridges, benches and floors done to a touch-point list, all after hours. Larger towers need dock bookings, lift permits and security escorts, which we arrange and price in advance.

It depends on the work. Kitchen exhaust, canopy and duct cleaning finishes with a service report and before-and-after photos aligned with AS 1851 record-keeping, for your fire-safety file. Kitchen deep cleans finish with a photo report for your food-safety program. Facility and strata work is documented with service reports for the facility manager or managing agent. Crew paperwork — police checks, Working With Children Checks, training records, certificate of currency — is supplied before the first visit.

Yes. Many Sydney venues and facilities use us for kitchen exhaust and equipment work first, then add office, amenity, common-area or car-park cleaning so there's one contractor, one scope and one invoice. Each component keeps its own frequency; you don't pay for over-cleaning one area to match another.