Kitchen degreasing for Bend restaurants, cafes, bars, and quick-service kitchens. The reset your closing crew can’t get to.
Who calls, and when
Your team cleans nightly. That handles surfaces. It doesn’t handle the grease that’s been accumulating behind the line, on the walls above the cook top, in the corners under equipment, and on the ceiling above the fryer.
Most calls come before one of these:
- A health inspection, scheduled or expected
- A slow season, when the kitchen can actually come down
- Right after a peak, when it’s visibly gotten away from everyone
- A change of ownership or management
- A landlord walkthrough or lease turnover
- A complaint about smell or pests that traces back to buildup
What we clean
Cook line and equipment exteriors. Fryers, ranges, flat tops, ovens, salamanders, and the gaps between them where grease pools and never gets touched. Hood filters. Removed, degreased, and reinstalled. Filter buildup is a fire issue and a standard inspection item. (Note: this is filter cleaning, not certified hood and duct system cleaning. See FAQ.) Walls and splash zones. Behind and beside the line, where aerosolized grease lands and hardens. Ceilings and light fixtures above the cook line. Almost always overdue, because nobody looks up. Stainless steel. Prep tables, shelving, hoods, and equipment fronts detailed and polished with the grain. Floors. Degreased, including under and behind equipment, plus grout lines where kitchen soil concentrates. Drains and floor sinks. Cleaned out. A frequent source of smell complaints. Walk-in coolers and freezers. Shelving, floors, gaskets, and door seals. Prep areas and dish pit. Full detail including the areas behind the dish machine. Dining room deep clean. Booth seams, baseboards, high dusting, light fixtures, window sills. On request.
How we schedule it
Around your closure. Overnight after last service, or on your dark day. For most Bend restaurants that means starting after close and being out before the morning prep crew arrives.
Tell us what has to be operational by open, and we’ll build the sequence around it.
The natural pair
If you have a grease trap, this is the visit to do both. The kitchen degreasing and the interceptor pumping happen in the same closure window, and we file your service record with the City while we’re at it. See grease trap cleaning.
FAQ
How long does a deep clean take?
Depends on kitchen size and how long since the last one. Most Bend kitchens are a single overnight. A kitchen that’s never had a deep clean can run two nights.
How often should we do this?
Quarterly for high-volume kitchens. Twice a year for moderate volume. Annually is the minimum for anywhere with a fryer.
Will you be done before we open?
That’s the plan and we schedule to it. If something looks like it won’t finish, you’ll hear it from us during the night, not at 6 a.m.
Do you clean dining rooms too?
Yes, on request. Booth seams, baseboards, high dusting, and light fixtures are usually where a dining room shows its age.
Related
Grease trap cleaning · Food truck cleaning · Hard floor care
Book a walkthrough
Half an hour at your building gets you a room-by-room written scope and a flat price. No cost, no obligation.
Book a WalkthroughCall 541-604-7272
Serving Bend, Redmond, Sunriver, Prineville, Sisters, La Pine, Terrebonne and Tumalo.