How Often Should Restaurants Book a Deep Clean?

Running a restaurant kitchen is no small feat. Between the daily rush and making sure customers leave happy, it’s easy to let the deep stuff slide. But there’s no getting around the fact that while you need to clean every surface daily, knowing how often deep clean services should happen is absolutely critical for keeping your operation safe and legal.

Maintaining proper hygiene isn’t just about looking good for the Environmental Health Officer (EHO). It’s about protecting your customers, your staff and your livelihood. This guide will walk you through exactly when to book that cleaner and why it matters more than you might think.

The difference between routine cleaning and a commercial kitchen deep clean

What actually counts as a deep clean?

Wiping down the counters after service and giving the hob a quick scrub is far from a deep clean. That’s your daily cleaning, which is essential. Regular cleaning tackles the visible bits, like the countertops, the splashes on the wall, the food debris on the floor. You’re keeping things tidy and removing the obvious muck. 

A deep clean, though? It goes miles beyond that. That’s when we roll our sleeves up and get stuck in properly, from top to bottom. 

A deep clean means:

• Getting behind and under those heavy kitchen appliances you haven’t moved in months.
• Scrubbing inside extraction systems where grease loves to hide.
• Cleaning refrigerator seals, oven interiors and all those hard-to-reach areas your staff simply can’t access during a normal shift.
• Using proper cleaning products to disinfect and degrease every surface.
• Tackling carbon build-up that’s been quietly accumulating.

Think of it this way: If your nan wouldn’t eat off it after you’re done, it’s not a proper deep clean. The cleaning process involves scrubbing, washing and sanitising until the whole facility reaches the level of cleanliness that keeps inspectors happy and customers safe.

The recommended deep clean frequency in the UK

So, how often should you actually book one?

By law, under the Health and Safety at Work Act 1974, every employer has a general duty to ensure the health, safety and welfare of their staff and customers. And according to the TR19 guidelines by the Building Engineering Services Association (BESA), every commercial kitchen should be professionally deep-cleaned at least once every six months. That’s the bare minimum. 

But if you’re only doing this recommended minimum, you’re asking for trouble. The Food Standards Agency and industry experts recommend something more frequent, especially if you're running a busy restaurant kitchen.

For most operations, a professional deep clean every three months is the sweet spot. That quarterly schedule keeps you ahead of the game, ensures you maintain a clean and hygienic workspace, and means you’re never scrambling when the EHO decides to pop round.

Got a busy kitchen that churns out hundreds of meals daily? You’ll want to lean towards the shorter end of the guidelines. Quieter operations might stretch closer to six months, but honestly, why risk it? Regular deep cleaning helps you meet food safety standards, keeps your commercial kitchen needs sorted and, most importantly, means you can sleep at night knowing everything’s as it should be.

Tailoring your deep cleaning schedule UK to operational needs

Not all kitchens are created equal

The frequency of deep cleaning depends on what you’re actually doing in that kitchen. A sandwich bar and a curry house have very different needs. A curry house requires more frequent deep cleaning than a sandwich bar due to higher grease production from oil-based cooking methods like frying and chargrilling, which accelerates buildup in ventilation systems and surfaces.

Volume and traffic matter

High-traffic kitchens generate grease and grime faster than you can say “health inspection”. Fast-food outlets, school kitchens and stadium catering, for example, see constant use. If you’re running a busy operation, you’ll need frequent deep cleans. Many choose to schedule deep cleaning quarterly, just to stay ahead of the mess.

Your menu makes a difference

Lots of frying happening? Using that grill constantly? If your menu leans heavily on fried foods or high-volume cooking, you’re going to see grease build-up much faster. That includes your extraction system, your oven, your fryer − the lot. 

Kitchen age and design

Older kitchens or those with dodgy ventilation need extra attention. If your extraction system is past its prime, know that grease accumulates quicker in places you can’t see.

Previous inspection results

Been told off by the inspector before? Gotten a poor hygiene rating? That’s “your kitchen needs a deep clean” signal, loud and clear. Don’t wait for another poor result. If the thought of an EHO visit makes you nervous, it’s time to deep clean every corner of your facility.

Warning signs that you’re overdue a proper clean

• Persistent yucky smells that won’t shift.
• Surfaces that feel sticky even after cleaning.
• Equipment that’s not performing as well as it used to.
• Visible grease anywhere near your extraction system.

If you’re taking over a new kitchen, you should book a one-off professional deep clean before you even think about opening. Starting with a proper clean slate makes everything easier. The same goes for your bar cleaning area. Don't let it become the forgotten corner. To ensure your restaurant stays inspection-ready, keep that quarterly cleaning schedule in your diary.

The critical role of TR19 frequency rules in fire safety

Why your extraction system deserves special attention

Now for the important part: Your extraction and ventilation systems must stay safe, as grease accumulation in ductwork is a genuine fire risk.

The Building Engineering Services Association (BESA) has set out specific TR19 cleaning intervals restaurants must follow, which are the standard for TR19 compliance. The frequency depends on how hard you’re working that kitchen:

1. Heavy usage (12-16 hours daily): Clean every three months.
2. Moderate usage (6-12 hours daily): Clean every six months.
3. Light usage (2-6 hours daily): Clean annually.

Your commercial kitchen deep cleaning schedule needs to work alongside these TR19 frequency rules. When professionals come in, we’re removing panels, cleaning internal components of your oven and fryer, and getting into those hard-to-reach areas where grease clings to fan blades and extraction system parts. It’s the sort of job your daily staff simply can’t tackle − and nor should they be expected to.

Grease in ducts isn’t just unpleasant; it’s genuinely dangerous. Professional extraction cleaning addresses this properly, removing the fire risk and keeping your insurance valid.

4 Reasons hiring a professional cleaning service makes sense

Sure, your in-house team can handle regular cleaning beautifully. They mop the kitchen floors, they clean up every spill, they wipe down surfaces after handling raw food. But a comprehensive deep clean requires the expertise, equipment and proper cleaning solutions that only a professional cleaning company can provide. We’re talking proper grafting here, not just a quick wipe-down.

Here’s why hiring a professional cleaning service is worth every penny:

1. You get legal protection

Professional cleaners provide health and safety documentation − certificates, reports, the works. This proves you’ve done your due diligence. If an inspector questions your standards or, heaven forbid, there’s a food hygiene complaint, that paperwork is invaluable. We’re talking protection against compensation claims and unlimited fines.

2. They reach the important areas

Professional cleaners use specialist kit like ultrasonic cleaning technology and high-pressure steam. They effectively clean parts of your commercial kitchen that manual cleaning simply can’t touch. The complete kitchen gets sorted, not just the bits you can see.

3. Your equipment lasts longer

Removing heavy grease from appliances and extraction fans means everything runs more efficiently. We’re talking significant reduction in energy consumption and years added to the lifespan of expensive equipment. That’s money saved in the long run.

4. Minimal disruption to your business

At KDC Hygiene Ltd, we work around you. Since we work 24 hours a day, seven days a week, our cleaning team can come in outside operational hours, ensuring the cleaning process doesn’t interfere with service. We also know how to properly store chemicals away from food preparation areas. We take no shortcuts, so there are no risks.

The role of daily and weekly checks

Keeping standards high between professional visits

Listen, a professional deep clean isn’t a magic wand that means you can ignore everything until the next one. Between professional services, you still need to maintain rigorous internal standards.

This is where cleaning checklists become your best friend. Break it down into daily and weekly tasks:

Daily duties:

• Clean all kitchen floors thoroughly (get that mop out).
• Deal with any spill immediately.
• Sanitise all surfaces, especially those used for handling raw food.
• Wipe down equipment after each service.

Weekly tasks:

• Deep clean fridges and freezers.
• Clean the surface of walls and tiles to prevent grease build-up.
• Check behind equipment where possible.
• Review cleaning products stock.

This dual approach − professional deep cleaning supplemented by daily and weekly internal schedules − is how food businesses maintain high food hygiene standards. One without the other simply doesn’t work.

Your partner in commercial kitchen deep cleaning services

So, how often should you book that deep clean? The minimum is every six months, but if you’re running a busy kitchen, quarterly professional cleaning services are what you need.

Regular professional deep cleaning reduces fire risks, extends equipment life, improves efficiency and protects your Food Hygiene Rating. It’s not just about compliance; it’s about running a business you can be proud of.

At KDC Hygiene Ltd, we’re commercial kitchen deep cleaning services specialists who understand what UK food businesses need. We don’t cut corners, just grime. Our professional cleaning service ensures you meet all relevant health and safety standards, so you’re always ready when the inspector knocks.

Need a proper sort-out? Contact us for a bespoke quote. We’ll help you focus on creating brilliant food, while we handle the deep clean.

FAQs

What’s the minimum for commercial kitchen deep cleaning? 

Every commercial kitchen should be professionally deep-cleaned at least once every six months. However, most busy operations need quarterly cleans to stay ahead of grease build-up and maintain proper standards.

Does menu type affect how often I need a deep clean? 

Absolutely. If you’re doing lots of frying or high-volume cooking, grease accumulates faster in your extraction system, ovens and fryers, so a chippy needs more frequent deep cleans than a salad bar, for example.

What’s TR19 and why does it matter for my kitchen? 

TR19 sets mandatory cleaning intervals for extraction systems based on usage. Heavy-use kitchens (12-16 hours daily) need quarterly cleans, moderate use every six months, and light use annually. This is the fire safety standard you must follow.

Can my staff handle deep cleaning instead of hiring professionals? 

Your team can manage daily cleaning brilliantly, but a proper deep clean requires specialist equipment, proper cleaning solutions, and the ability to access areas behind heavy appliances and inside extraction systems. Professional cleaners also provide the documentation you’ll need if inspectors come calling.

What are the warning signs that my kitchen needs a deep clean now? 

Persistent smells that won’t shift, surfaces that feel sticky even after cleaning, equipment performing poorly, or visible grease near your extraction system. If any of these sound familiar, you’re overdue for a professional sort-out.