Most kitchen staff maintain a clean and tidy cooking area. However those difficult to reach parts can still suffer from a gradual buildup of grease and detritus, becoming a potential breeding ground for germs.
An annual deep clean by technical specialists with the appropriate equipment and materials will give a totally fresh and clean appearance, as well as ensuring compliance with food hygiene regulations.
Those refectories with ducting and extraction systems may suffer an even greater degree of grease deposits. This is an area which often goes unnoticed but can pose a significant fire risk. All catering establishments are subject to the TR/19 regulations (not just commercial units). These require, as a minimum, an annual deep clean of the extraction system.
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