Kitchen Deep Cleaning in Dubai & Sharjah

Cooking puts a fine film of oil into the air that settles everywhere, most heavily on the tops of wall cupboards, the extract canopy and its filter, the tiles behind the hob and the fronts of the cupboards either side. It catches dust and turns sticky, then dark. Inside cupboards it is crumbs, spills and the rings under bottles; behind the fridge and cooker it is everything that has dropped over the years.

A daily wipe deals with the worktop. It does not reach any of the above, which is why a kitchen that looks clean at eye level can still smell, attract cockroaches and ants, and feel tacky to the touch on the cupboard handles.

The crew empties the cupboards and drawers, cleans and dries them inside, and puts the contents back. The extract filter is removed and degreased and the canopy cleaned. The oven is cleaned inside, including the racks and the door glass, and the hob degreased. The fronts, tops and handles of every cupboard are degreased, the tiles and grout behind the hob and sink scrubbed, the sink and taps descaled, and the outsides of appliances cleaned. Appliances that can be moved safely are pulled out so the floor and walls behind them are done, and the floor is finished last.

German cockroaches live in kitchens because of the warmth and the food film behind and under units and appliances. A deep clean removes their food and makes a pest treatment work better, and pest control removes the population a clean cannot. If you are seeing cockroaches or ants, book the two together on the same day.

In a commercial kitchen the deep clean is planned with the extract system and the drains. Our kitchen hood cleaning team cleans the canopy, filters, accessible ductwork and fan, the grease trap team empties and cleans the trap, and the cleaning crew degreases walls, equipment and floors. The work is done outside trading hours, so the kitchen is ready for the next service.

Clear the worktops of anything you use every day and put away valuables, medicines and fragile glassware; the crew will empty and refill the cupboards themselves. If you want the fridge and freezer done, run them down and switch them off the night before so the crew can clean inside without spoiling food. Tell us about any surface that needs special care, such as natural stone, high-gloss lacquer or an induction hob, and whether any appliance is built in and cannot be moved.

On the day the crew protects the floor and the nearest furniture, works from the top of the kitchen down, and keeps the room usable for a quick drink of water throughout. When they finish, the supervisor walks you through it, opens the oven and a few cupboards with you, and you sign off before they leave.

For a family home that cooks every day, once or twice a year keeps the build-up manageable, and before moving in or out. For a commercial kitchen, frequency depends on the cooking volume and type, and the hood and grease trap schedules usually set the rhythm for the rest of the kitchen. We suggest a frequency after the first clean, based on what we found.