Commercial kitchen cleaning for restaurants, bakeries and hotels
A professional kitchen needs more than the daily wash-up: grease on walls and ceilings, fryer, combi oven, extraction and floor grates. We take on the periodic deep clean outside your opening hours.
Deep clean while the business sleeps
We plan the visit around your closing day or the night and follow your rules: what has to be ready by morning, which equipment we may dismantle, where no water may go. Every visit is documented, so you have something to show the food inspectorate.
A fixed routine makes sense: extraction and filters more often, walls, ceilings and cold rooms once or twice a year. For hotels we also cover stairwells, seminar rooms and outdoor areas – one firm, one contact.
Where we work
From Alberswil we cover all of Central Switzerland, the Aargau Mittelland, Zurich and Basel. Up to 40 km, travel is included in the fixed price.
How to get your fixed price
Send us a few photos on WhatsApp or through the form and describe the situation briefly. We assess the work and the materials, and you get a binding fixed price within 24 hours – no hidden costs.
Commercial Kitchen & Hospitality Cleaning – FAQ
Do you work at night?
Yes. Hospitality jobs are usually done after closing or on the rest day.
Do you clean the extraction too?
Hood, filters and accessible duct sections yes. For full duct cleaning with a camera we bring in a specialist partner.
How often does a kitchen need a deep clean?
Every three to twelve months depending on the kitchen and how much frying is done. We suggest a routine after a visit.