Why it happens
Grease migrates. It leaves the cooking line as vapour and settles on ceilings, ducting, high-level surfaces and light fittings, none of which are on a daily closedown list.
What to do about it
Separate the daily routine from the scheduled deep clean, in writing.
- Write the daily closedown routine as a checklist owned by the kitchen team
- Schedule high-level and behind-equipment work separately, on its own frequency
- Cover extract canopies, filters and the surfaces above the line explicitly
- Move equipment for scheduled cleans — the floor behind the line is where it accumulates
- Keep records; food-safety inspections ask for evidence, not assurances
- Review the frequency against actual cooking volume, not against the calendar
The mistake to avoid
Do not assume the daily routine covers high level. It never does, and grease above the line is both a hygiene and a fire issue.
How we handle it
A deep clean is the reset your home needs — every corner, every skirting, every fitting cleaned by hand. Perfect for pre-move-in, post-illness, once-a-year spring cleans, or when the last cleaner just wasn't up to it.
- Micro-fibre and steam on hard surfaces
- Enzyme cleaners in kitchens
- Descaler on chrome and glass
- Wood-safe pH-neutral floor solution
- HEPA extraction on soft furnishings
The service behind this guide
Top-to-bottom detail clean of every surface, corner and fitting.
See Deep Cleaning