Help with restaurant kitchens (cleaning)

[definitive]

Hello everyone,

I am hoping that I can get some help and insight from other members with experience/knowledge on best practices and products to use when cleaning commerical restaurant kitchens things like appliances, floors, walls, ovens, hoods, stoves etc.. Any and all feedback is greatly appreciated.

Thanks

DSG
Definitive Services Group

[satdann]

Hi
I need the same info we are doing our first restaurant kitchen this week and I am concerned with the hoods I forget how to clean them,
We are using a pressure washer on the the walls and the floor but I am concerned with the appliances and the hood
I need some serious information on how to clean the stove, burners etc...pizza oven ...help

pam
www.AmceCleaningService.com
[e-mail]

[logan5127]

First if you are pressure washing walls you better turn off all breakers before you start. Even after your done it is possible there will be water in the outlets and possibly short out. Also cover all electrical components such as motors/blowers on back of appliances. I would never pressure wash with regular pressure washer unless it has vacuum hooked to it tosuck the water back out. As far as hoods go we always turn them down. I tried a couple in the past. Without the right stuff they are hard to clean. One company told me they put plastic up around the hood held in place with strong magnets. They let the plastic drape down over the grilles and into 55 gallon drums. They then pressure wash from top down and let all water run down the plastic and into the cans.
I checked into a one week class on hood cleaning. The cost was around $2500 and then you needed to buy around $25,000 worth of equipment. I just passed on it and never bid on hood cleaning. It is extremely time comsuming and very messy.

You say you are doing this job this week. Did you bid it without even knowing what it is going to take to do the job? You do not have much time to figure it out. How did you bid this job? Just some thoughts and questions in my mind. Perhaps others on here can give you some advice.

[satdann]

I sort of mixed two jobs into one the first one is They have taken everything out of the kitchen all appliances are brand new and will be delivered after we clean walls,floor and hood/vents, we wont be doing any of the walkins.
we have used the pressure washer on restaurant floors before and never had a problem. we were contemplating the idea of pressure washing the walls but I get your point with the outlets. As for the vent I am not concerned anymore we checked out a few sites on how to clean them and they are pretty basic (famous last words)I have restaurant management background and we had to keep up on the cleaning of vents(I just couldn't recall how we took them apart)
but as for bidding this one.. yes site unseen the customer was in a big rush and that is fine our price started at $625 for just walls and floor (customer thought that was great)and we will price the vent/hood/exhaust fan when we see what we need to doand how bad things are(my hubby has 15 years of heating and cooling experience this should help some) I will let you know how it goes...but more than likely we will hand scrub walls...

I think this is something we want to learn because the restaurant #2 we were going to bid on had all appliances and the guy was begging us to do it..he told us he was charged $2900 to clean his last restaurant kitchen 20x25 and they used pressure washers on most of the job...But I am not ready to take that leap yet so I turned him down...I am looking for a class to get certified.....gas lines in the stove not something to mess with...without being certified. But who know I may change my mind and decide this type of work is just too much

[crpcjanitorial]

When we started doing restaurant cleaning, the hoods were always dirty especially if they were busy. We did a few and came to the conclusion that this area was best left to the experts. We went to the local chamber of commerence for some businesses that handled this work. We found a GREAT company that only does this type of work. When I bid on contracts that also want this done I take pictures with my phone and then call/forward the pictures to that company and then include their price in my proposal. I also let the contact know this is subcontracted and give them their insurance info too.
We have found that most GM's like one point of contact and this give us the one stop shop effect.

Hope this helps.