We are Schoonmaakbedrijf Groene Hart in the Netherlands. With deep cleaning of restaurant kitchens, you make your hospitality kitchen safe and ready for HACCP and the NVWA. This allows you to work with peace of mind.
We clean extractor hoods and grease ducts, ovens, fryers, stainless steel workbenches, floors, and the cold room in your commercial kitchen. We tackle dirt and risk with steam cleaning, degreasing, and disinfection.
With deep cleaning of restaurant kitchens, you remove caked-on grease, improve airflow, and remain fire-safe. Fewer malfunctions and a fresh scent. Read our Google reviews on deep cleaning of restaurant kitchens 5/5.
What is restaurant kitchen deep cleaning
Deep cleaning of a restaurant kitchen involves the thorough and systematic cleaning and disinfection of all kitchen components that are often overlooked during daily cleaning. This includes hidden grease layers behind and under equipment, extraction systems and air ducts, joints, grilles, drains, and ceilings. With a plan that aligns with HACCP and the Codex Alimentarius, we bring your kitchen to a demonstrably food-safe standard, ensuring you pass an NVWA inspection smoothly and your team can work safely and efficiently.
Why deep cleaning is crucial for food safety and the NVWA
Grease and biofilm build up where you can't see them. This poses a risk of cross-contamination, pests, odor nuisance, and even fire hazards in the kitchen wall and extractor hood. With deep cleaning of a restaurant kitchen, you reduce microbial load, extend the lifespan of equipment, and comply with ISO 22000 principles regarding hygiene and control measures. The result is a demonstrably clean working environment that aligns with your cleaning plan and records, including verification with ATP measurements.
Our deep cleaning process step by step
- Inventory and risk scanWe review your HACCP plan, identify critical points, and determine priorities per zone and device.
- PretreatmentWe remove loose dirt, safely switch off power and gas according to VCA procedures, and protect vulnerable components.
- Degrease and loosenPowerful but food-safe degreasers such as Ecolab or Diversey are applied in a controlled manner, with attention to contact time and material.
- Mechanical operation: 3M microfiber technology, scrubbing with a pad or brush, and steam cleaning tackle pores and joints without scratching stainless steel.
- Foam cleaning and rinsing: foam extends working time on vertical surfaces, after which we rinse carefully with controlled water pressure and collection.
- Disinfection and verificationWe disinfect contact points, verify the result with ATP measurements, and record the findings for your audit file.
- Reconstruction and release: equipment is returned to its place, we perform a final functional check and walk through the room with you for the handover.
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.
Components and types of cleaning in the professional kitchen
- Extractor hood and duct: removal of grease deposits in filters, fryer wall, motor housing, and intake grilles to reduce fire risk and odor.
- Heating equipment: Degrease fryers, griddle plates, grills, ovens, and combi steamers and remove carbon, including drip trays and drip edges.
- Refrigeration technology: Hygienically clean the cold room, freezer, refrigerators, and freezer drawers, paying attention to seals, drains, and condensation tray.
- Stainless steel workstations: Clean and disinfect cutting tables, sinks, cutting boards, and knife magnets, including seams and sealant edges.
- Floors and drains: Thoroughly clean anti-slip floors, grout, drains, grease separator area, and skirting boards for grip and hygiene.
Efficient, professional and always available
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Tools, techniques, and products that we use
- Scrubber dryersCompact Tennant and Kärcher machines tackle intensive floor maintenance with controlled water dosing.
- Steam technology: Saturated steam penetrates joints and crevices and reduces microorganisms without aggressive agents.
- Food grade degreasersAlkaline degreasers from Ecolab or Diversey dissolve hard fats and proteins with minimal odor.
- Microfiber and pads: 3M pads and color-coded cloths increase absorption and limit cross-contamination between zones.
- ATP monitoring: rapid swab tests of contact surfaces provide objective feedback on the cleaning result and ensure continuity.
Frequency planning and results you notice
- Monthly or quarterly deep cleaning: High-load commercial kitchen components, such as the backsplash and extractor hood, should be scheduled periodically for consistent performance.
- Semi-annual intensive service: complete restaurant kitchen deep cleaning including ceilings, walls, and ducts for maximum hygiene.
- Seasonal change and holiday peaks: a thorough service before or after busy periods limits downtime and complaints.
- Measurable profit: fewer malfunctions, reduced risk of slipping, cleaner air, and better audit results in your NVWA inspection report.
Safety, sustainability and certification
We work with VCA-certified personnel, following clear work permit and lockout procedures for electrically or gas-powered equipment. Where possible, cleaning agents are EU Ecolabel certified and biodegradable, dosing is smart, and water consumption is minimal. Schoonmaakbedrijf Groene Hart provides transparent reporting, a dedicated contact person, and nationwide coverage with a 24-hour emergency service. With over ten years of experience, we combine sustainable practices with a lowest price guarantee, without compromising on food-safe results.
For whom in the Netherlands and practical examples
We assist restaurants, hotel kitchens, corporate restaurants, fast food establishments, healthcare institutions, and catering locations throughout the Netherlands, with extensive experience in the Groene Hart, Amsterdam, Utrecht, Rotterdam, The Hague, Leiden, Gouda, and Alphen aan den Rijn. Think of a nightly deep cleaning of a busy cooking station, a cold room with mold growth that we safely restore, or a dishwashing area that flows smoothly again after overhaul. If you want to smartly combine your daily cleaning and periodic deep cleaning, read how we set up a complete hospitality kitchen cleaning service , when commercial kitchen floor cleaning makes the difference for grip and safety, and how targeted commercial kitchen degreasing reduces malfunctions and odor nuisance. For questions or scheduling, call or WhatsApp 0172 727 977 or email info@schoonmaakgroenehart.nl. If you want immediate certainty, you can request a free deep cleaning kitchen quote within 24 hours.
Frequently asked questions
What is restaurant kitchen deep cleaning and what exactly do you get?
Restaurant kitchen deep cleaning is a thorough commercial kitchen cleaning in which we remove all accumulated grease, carbon, and micro-contamination from areas that daily cleaning does not reach. We tackle the extractor hood, filters, motor, and grease ducts; degrease and steam clean griddles, fryers, ovens, and grills; clean stainless steel workbenches, the dishwashing area, cutting boards, refrigerators, the cold room, and the freezer; and degrease and disinfect contact points.
We treat floors, walls, and ceilings, clean tile grout and sealant joints, empty and clean drains and pits, and polish stainless steel streak-free. We work with powerful yet food-safe degreasers, high-temperature steam cleaning, microfiber technology, and HEPA H13 vacuuming. Afterwards, you will receive a photo report, a HACCP logbook drawing, and a cleaning certificate from Schoonmaakbedrijf Groene Hart, performed by VCA-certified personnel with an eye for sustainable and environmentally friendly working practices.
How often do you need to schedule a professional deep cleaning for HACCP and the NVWA?
The ideal frequency depends on your kitchen volume, type of preparation, and grease load. In busy hospitality establishments, a full deep cleaning is usually appropriate one to four times a year. For extractor hoods and grease ducts, we recommend an interval of three to twelve months, depending on cooking processes and operating hours. This helps demonstrably comply with HACCP and meet expectations during an NVWA inspection.
Together, we create a maintenance plan with fixed intervals to ensure your kitchen remains safe and audit-proof. You will receive reminders, a dedicated contact person, and scheduling outside of opening hours. Available nationwide and reachable 24 hours a day via WhatsApp. If you work in the Rijnmond region and want to take action immediately, check out our Hospitality Cleaning in Rotterdam page for quick assistance and clear agreements.
How much does deep cleaning a restaurant kitchen cost and what does the price depend on?
The price depends on the size in square meters, the number and type of kitchen equipment, the degree of contamination, the length and accessibility of grease ducts, working heights, desired reports such as an ATP hygiene check, and whether we work at night or on weekends. Urgency, parking situation, and potential roof access can also determine the scope of work.
You always receive a transparent fixed price in advance, with our lowest price guarantee and no surprises afterwards. Share kitchen photos via WhatsApp for a quick free quote or schedule a free inspection. With over 10 years of experience, a VCA-certified team, and nationwide reach, we deliver customized cleaning that demonstrably complies with HACCP and meets the expectations of insurers and inspectors.
How do you clean extractor hoods and grease ducts safely and in accordance with the requirements?
We dismantle and degrease the extractor hood, clean filters or replace them upon request, treat the fan housing, and degrease the visible ductwork. We remove stubborn deposits mechanically and with high-temperature steam cleaning. We protect cooking lines and electrical components, work in a food-safe manner, and reinstall everything clean and dry.
For grease ducts, we focus on reducing fire hazards and restoring airflow. You will receive a photo report and a cleaning certificate compliant with HACCP and the NVWA procedures. Requirements may vary by insurer; verify your policy conditions if necessary. Our VCA-certified team works with task risk analyses, safe working methods, and clear demarcation, including at roof access.
Can you come outside opening hours or for emergencies, and how long does it usually take?
Yes, we schedule in the evening, at night, and on weekends, and provide 24-hour emergency service. This minimizes downtime and maintains continuity in the kitchen. The duration depends on the size and level of soiling. A medium-sized restaurant kitchen is often ready in approximately four to ten hours. We work odor-neutrally and use fast-drying methods, so you can often restart the same day.
Our working method is fast and efficiently organized. We conduct a brief intake via phone or WhatsApp, provide a free quote, and coordinate a work plan with your dedicated contact person. Schoonmaakbedrijf Groene Hart operates sustainably and environmentally friendly, nationwide, and with certified personnel. You can start immediately or schedule through the cleaning team in Utrecht in Central Netherlands , with transparent pricing and quick availability.
