A restaurant kitchen deep clean scheduled between the Sunday close and the Tuesday open, with an environmental health visit due that week.

Extraction canopy, ducting, fryers, range and the wall behind it were degreased back to metal. Floors were treated with a degreaser and scrubbed mechanically rather than by hand.

Why extraction matters most

Grease build-up in ducting is the single biggest fire risk in a commercial kitchen, and the part most often skipped because it is awkward to reach. We photograph it before and after so there is a record for the inspection.

Turnaround

Thirty-one hours from arrival to handover, with the kitchen signed off and trading again on the Tuesday lunch service.