By law, any space which is used to provide a commercial catering service, such as canteens and kitchens, have to adhere to strict legislation which governs the hygiene and condition of the area. A deep clean is essential not only to keep you law-abiding but also to decrease harmful germs from spreading to those working in the kitchen, as well as those who are eating the food they produce.
A deep clean is when a focused and high level of cleaning is carried out on a property. There are a variety of reasons why deep cleaning may be required. One reason is that the property has been recently purchased and has been found to be in a state of disrepair. It may have a build up of dirt, debris or even just everyday dust, which needs to be cleaned before the property can be used. Maintaining cleanliness is key to keeping bacteria at bay, therefore regular cleaning and periodic deep cleaning should be a part of the cleaning schedule.
The process is key in order to ensure that any equipment on your premises is clean and will work efficiently. Maintenance is key to keeping costs down. If you are constantly needing to replace appliances such as your oven, extractor fan or microwave you will soon rack up a large bill. Cleaning will reduce the likelihood of the appliance breaking, or be performing ineffectively. For example, a microwave which isn't cleaned properly may result in it not heating the food properly, this can cause food poisoning… not good. The cleanliness of equipment can also reduce the risk of fire within the property, an item which is dusty is more likely to catch fire. Fire is a risk to the property itself as well as people, therefore keeping your kitchen clean is vital for safety.
A clean premises is a more pleasant place to work. It has been seen that if employees are satisfied with the cleanliness of their workplace they will be more productive. A clean space means that illness will be harder to spread, therefore less sick days from staff!
Your brand identity is vital for your business to thrive and grow. If a customer notices stains on the carpet, dirty cutlery or smudged glasses it will not reflect well on to your company. Cleanliness is a form of marketing, one wrong move can have the potential to end your business. Appropriate measures should be implemented in order to prevent any backlash or bad PR, that includes your cleanliness.
It is required by law that any commercial kitchen must be professionally cleaned at least once every six months. The Health and Safety at Work Act in 1974 dictates that your kitchen must have a cleaning protocol in place to ensure it is clean to a high standard at all times. One-off deep cleans can be scheduled whenever you desire and are a popular choice if you are taking over a new kitchen, the kitchen hasn't been used for a period of time, if it has been intensively used recently or if you have had building work done in the building.
A professional service will use the latest eco-friendly and biodegradable chemicals where feasible, to descale, de-grease and remove carbon deposits. This includes ovens, fryers and canopy and extraction units. To minimise disruption they can work out of hours to keep the business running as normal, not affecting customer intake. All the cleaning work will conform to the latest health and safety regulations in order to make sure your deep clean is lawful.
Here at WINNS Services, we pride ourselves on exceeding expectations and working with clients to offer the best solution to their queries. If you have any questions regarding the Kitchen Deep Cleaning Services offered at WINNS or would like a quote, please do not hesitate to call us on 01702 719100 or email us at info@winnsservices.co.uk
