Cleaning Company Groene Hart helps you clean hospitality kitchens for restaurants and hotels. Your kitchen will become HACCP compliant and ready for NVWA inspection. Fast, thorough, and hassle-free.
We perform deep cleaning, disinfection, and steam cleaning of grease extraction, extraction ducts, range hood filters, floors and walls, stainless steel workbenches, kitchen equipment such as ovens and fryers, the dishwashing area, cold room and freezer, grease traps, and drains.
Cleaning a hospitality kitchen remains food-safe this way, with a logbook and scheduling outside opening hours. See the result, view our Google reviews 5/5 and read our Google reviews about cleaning hospitality kitchens.
Cleaning hospitality kitchens for food safety and continuity
Cleaning a hospitality kitchen involves the systematic cleaning and disinfection of all zones where you work with food, from the frying line and dishwashing area to the cold room and floor. With Schoonmaakbedrijf Groene Hart, you ensure that your kitchen demonstrably complies with HACCP, the Hygiene Code for the Hospitality Industry, and the requirements of the NVWA. We combine deep cleaning, daily maintenance cleaning, and smart planning so that you can keep operating without downtime, with clean workspaces, safe walkways, and equipment that performs as it should.
What is hospitality kitchen cleaning and why it counts
Cleaning a hospitality kitchen revolves around removing visible dirt, grease, and invisible risks such as allergens and microorganisms. We work in a food-safe manner according to principles from ISO 22000 and the Codex Alimentarius, use agents and tools suitable for contact with food, and ensure this with clear work protocols. This way, you are prepared for any NVWA inspection and reduce the risk of cross-contamination, fire hazards in extraction systems, and slipping on greasy floors.
- Core zones: Frying wall, cooking line, deep fryer, Rational or combi steamer, salamander, plancha, refrigerators, cold room, freezer room, dishwashing area and workbenches
- Critical points: Extractor hood with grease filters, ductwork, floor and plinth, drain grates, color-coded cutting boards and touch points
- Result: Measurably cleaner via ATP measurements with 3M Clean Trace, fresh scents, better water flow, and fewer malfunctions
- Compliance: Alignment with HACCP registration, product labelling and safety data sheets in accordance with EU regulations for biocides and REACH
Efficient, professional and always available
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How we clean your commercial kitchen thoroughly and quickly
We schedule your commercial kitchen cleaning outside of peak hours and work with certified teams who know exactly how to safely clean equipment from brands such as Rational, Hobart, Meiko, and Winterhalter, and deliver it ready for use.
- Intake and risk analysisWe walk through your kitchen, identify critical checkpoints, and agree on cleaning frequency and time windows.
- Pretreatment and degreasing: We dissolve warm creeping fats with an alkaline food-safe degreaser from Ecolab or Diversey
- Mechanical action: With Vikan color-coded brushes, microfiber, and steam cleaning, we tackle joints, skirting boards, edges, and grilles
- Rinse and dry: Rinse thoroughly with clean water, dry with a wet vacuum, and buff for a streak-free finish
- Disinfection: Targeted disinfection of hand contact points and work surfaces, tailored to your allergen policy
- Control and release: ATP measurement where desired, sign off in the logbook and transfer so you can start producing again immediately
How We Work
How we work
Non-binding intake
We discuss your situation, wishes and requirements by telephone or email/WhatsApp.
Tailor-made offer
You will receive a clear quote within one working day, fully tailored to your location and needs.
Start services
After approval, we immediately schedule the first cleaning round, always flexible and customer-oriented.
Quality and evaluation
Periodic checks, reports and consultations ensure that the level always remains high.
Standards, protocols, and inspection-proof working
We work according to HACCP principles and the Hygiene Code for the Hospitality Industry, and use clear color coding to prevent cross-contamination. Our team is VCA certified, trained in food-safe working practices, and follows RIVM guidelines for hand hygiene. For ventilation and extraction, we focus on kitchen ventilation guidelines and the maintenance of grease traps according to NEN EN 1825. Cleaning agents are correctly dosed using dosing equipment and provided with safety data sheets. We safeguard everything in your registration system and make you NVWA-compliant with clear reports and photologs.
- Protocols: Daily, weekly, and periodic schedule with task allocation, materials list, and control points
- Monitoring: ATP swabs, visual inspection and temperature control of equipment after cleaning
- Occupational health and safety: Personal protective equipment, safe handling of chemicals and agreed lockout procedures for hot installations
- Sustainability: Microfiber technology, dosing systems, water conservation and agents with low environmental impact
Types of cleaning in the hospitality kitchen
Your kitchen requires a different approach depending on the zone and usage intensity. We create a custom plan that aligns with service, mise en place, and closing times.
- Daily maintenance: Degreasing of cooking line, cleaning of workbenches, dishwashing area and floors with anti-slip properties
- Periodic deep cleaning: Dismantling of grease filters, cleaning of walls, ceilings, joints and hard-to-reach areas
- Closing cleaning: Extra thorough final cleaning at the change of season, renovation, or reopening following inspection
- Appliance cleaning: Combi steamer descaling, deep fryer cooking, descaling dishwasher zone and cleaning belt guides
If you want to tackle a specialized job in your kitchen immediately, read how we perform a deep cleaning of a restaurant kitchen , or opt specifically for commercial kitchen degreasing if grease pressure is building up.
Equipment, resources, and techniques that make the difference
We combine smart chemistry with mechanical power. Think of Ecolab and Diversey cleaners for kitchen hygiene, Vikan color-coded tools for allergen control, Nilfisk scrubber-dryers for kitchen floors, and steam cleaning for grout and hard-to-reach areas. For cold and freezer rooms, we use food-safe cleaners that are effective at low temperatures and ensure controlled drying times so that products can be safely returned.
- Microfiber and color coding: Separation between raw and cooked, sanitary facilities, and food zones to prevent cross-contamination
- pH-oriented approach: Alkaline against grease, acidic against lime and minerals, neutral for delicate surfaces
- Steam and scrubber-vacuum: Intensive dirt removal without excessive water on the floor, walkable again quickly
- Test and release: 3M ATP control for demonstrable hygiene on critical work surfaces
Need more in-depth information on floor safety and grip in the sink and rinsing area? View our approach to commercial kitchen floor cleaning and prevent slips and downtime.
Practical examples and measurable results
At a busy restaurant, we reduced the grease load in the extractor hood and ductwork overnight and noticeably improved airflow during service. A fast-food kitchen achieved ATP levels below the threshold on all cutting zones following re-training and protocol adjustments. In a hotel production kitchen, we reduced malfunctions on the dishwasher line through descaling and correct dosing of detergents and rinse aids. If you would like us to do the same for your cold and freezer rooms, read how we perform a cold room cleaning service.
If you work late closing or night shifts, ask about our flexible scheduling, including closing cleaning, so that your team starts the next day in a clean, safe kitchen.
Schedule your cleaning instantly, without the hassle.
With Schoonmaakbedrijf Groene Hart, you choose over 10 years of experience, certified personnel, a dedicated contact person, 24/7 emergency service, sustainable practices, and transparent pricing with a lowest price guarantee. We operate nationwide and tailor every plan to your menu and kitchen capacity. Call or WhatsApp 0172 727 977 or email info@schoonmaakgroenehart.nl. If you want quick insight into costs and scheduling, request a commercial kitchen cleaning quote within 24 hours and we will send you a competitive proposal the same day.
Frequently asked questions
What is included in hospitality kitchen cleaning and what exactly do you deliver?
We handle your entire commercial kitchen, from stainless steel workbenches, ovens, fryers, griddle plates, and grills to refrigeration units, cold rooms, and freezers. We degrease and clean walls, ceilings, kitchen floors and grout, sanitary facilities, taps, and drains. We also include the extractor hood, filters, plenum, and the initial section of grease ducts. Where necessary, we empty and clean drains and siphons to ensure water drains properly and unpleasant odors disappear.
Our method combines pre-cleaning, powerful degreasing, steam cleaning, and disinfection using Ctgb-approved agents in accordance with EN 1276 and EN 13697. We work using color coding, microfiber, and dosing systems for a sustainable and environmentally friendly result. You receive an audit-proof delivery report with before and after photos and an optional ATP measurement. Everything is performed by certified personnel, VCA certified, and with a dedicated contact person.
How often do you need to have a commercial kitchen professionally cleaned for HACCP and the NVWA?
Your brigade handles daily interim cleaning themselves, but periodic deep cleaning is crucial for HACCP and the NVWA. We typically schedule intensively used kitchens, such as those with many frying or baking lines, every 1 to 3 months. Regular production kitchens are often fine with 3 to 6 months. In practice, the extractor hood and the first section of grease ducts require 3 to 12 months, depending on grease load.
We start with a risk assessment and translate this into a cleaning calendar and HACCP cleaning schedule, including a logbook. This allows you to demonstrate during an inspection what, when, and how cleaning was performed. We schedule outside opening hours, are available 24/7, and take peak periods and seasons into account so that your operation always continues.
How do you make my kitchen demonstrably HACCP compliant, including logbook and equipment?
We work in accordance with the Hygiene Code for the hospitality industry and safeguard all critical points with a clear, customized cleaning plan. Materials are color-coded to prevent cross-contamination. Cleaners and disinfectants are Ctgb approved and have the correct contact time. Where appropriate, we use steam for deep pore cleaning and measure surface residue with ATP to validate the results.
Afterwards, you will receive a complete logbook with checklists, batch numbers of products used, safety data sheets, and before and after photos. We train your team in smart daily maintenance and conduct a trial inspection so that your NVWA visit becomes predictable. If you would like local support in the Groene Hart, view our cleaning company services in Gouda via schoonmaakpartner in Gouda.
How much does cleaning a commercial kitchen cost and how do you determine the price?
The price depends on kitchen surface area, degree of soiling, number of appliances, accessibility, grease load, and desired frequency. Night or Sunday work and extras such as cold room disinfection, window cleaning, or the initial phase of grease duct cleaning are also factored in. Thanks to transparent pricing, our lowest price guarantee, and more than ten years of experience, you know exactly what to expect beforehand.
As an indication, compact deep cleanings often start around 245 euros. Medium-sized production kitchens usually start from 495 euros, and larger projects are custom-made. You always receive a free quote with a fixed package price or a subscription plan for savings. We operate nationwide, are reachable via WhatsApp, and you retain one dedicated contact person for planning and aftercare.
Can you provide 24/7 emergency cleaning of my commercial kitchen, and what is the turnaround time?
Yes, our 24/7 emergency service is ready for emergencies such as grease fires, glass or product leaks, power outages with spillage damage, or an unexpected NVWA re-inspection. We often arrive on-site within a few hours, safely cordon off the area, remove contamination, degrease and disinfect contact points, and restore airflow by immediately cleaning or replacing filters.
You will receive a concise incident report with photos and repair advice so that you are back operational quickly. We coordinate with your technical department and insurance where necessary. If you work in the Randstad area and require rapid deployment, take a look at our regional cleaning services in Rotterdam and the surrounding area or call us directly for immediate availability.
