KITCHEN CLEANING
Grease doesn't stay by the fryer
Kitchen mats and floors take the worst of any commercial property — grease, food residue, standing water. Left alone, it's a slip-and-fall claim waiting to happen and a health-code flag waiting to get written. We clean it on a schedule that keeps it from getting there.
IN THE KITCHEN
Hot water pulls grease out. Mopping just moves it around.
Cook lines, walk-in entries, and dish-pit floors take the worst of any commercial property. Truck-mounted hot-water extraction lifts grease and food residue out of the floor instead of spreading it around — the same equipment we run on tile and grout, sized for a working kitchen.
See our tile & grout process
WHAT'S INCLUDED
Core capabilities
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Kitchen mats
Rubber floor mats pulled, pressure-washed, and degreased — not just hosed off. Grease and food residue built into the mat is what makes it slick.
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Kitchen floors
Tile, quarry tile, and sealed concrete around cook lines and walk-ins. Hot-water extraction lifts grease that mopping just spreads around.
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Grease & buildup
Cook-line floors, prep areas, and walk-in entries collect organic buildup fast. We treat it as the slip hazard it actually is, not a cosmetic issue.
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Weekly / biweekly schedules
Most restaurant and commissary kitchens run weekly or biweekly. We'll quote a recurring schedule that matches your health-code inspection cycle.
KITCHEN MATS
Mats hold more grease than the floor does
Rubber floor mats trap grease, food residue, and standing water underneath the surface you can see. We pull them, pressure-wash them, and degrease them separately from the floor — often the single biggest slip-hazard reduction in a kitchen cleaning visit.
WHY IT MATTERS
The liability nobody thinks about until someone slips
Health inspections and slip-and-fall claims both start in the same place: a kitchen floor or mat that looks clean but isn't. Grease doesn't stay where it lands — foot traffic tracks it from the cook line to the walk-in to the dish pit, and a mop just moves it around instead of removing it.
Hot-water extraction on the floor and pressure-washing on the mats both do the same job: pull grease and food residue out of the surface instead of relocating it across it. That's the difference between a kitchen that looks clean for the lunch rush and one that stays slip-safe and inspection-ready between visits.
COMMON QUESTIONS
Frequently Asked Questions
Do you clean the kitchen mats or just the floor?
Both, if you want them. Mats get pulled, pressure-washed, and degreased separately from the floor — that's where most of the trapped grease actually lives, not on the surface you can see.
What products do you use around food-prep areas?
Food-safe degreasers suited to a working kitchen. We schedule around your prep and service hours, not through them.
How often should a commercial kitchen do this?
Most restaurant and commissary kitchens run weekly or biweekly. Some clients time it to land right before their health-code inspection window.
Can this be scheduled after close?
Yes — most kitchen work happens after close or before open so it never competes with service hours.
SEE IT IN ACTION
200° water does the dirty work
Grease doesn't come off a mat with a garden hose — it needs heat. Watch 200° water break through the buildup that's been sitting under the cook line, gone in one pass.
Ready to talk about Commercial Kitchen Cleaning?
First conversation is always free. Tell us what you're trying to solve and we'll scope a fit.