Commercial cleaning for gastronomy & hospitality in Vienna
+000 000 000 · info@gastroreinigungwien.at
Commercial cleaning for gastronomy & hospitality in Vienna
+000 000 000 · info@gastroreinigungwien.at
Home / Services / Kitchen Deep Cleaning
Service
Some dirt does not come off with routine cleaning. Kitchen deep cleaning is an intensive, top-to-bottom clean of the entire kitchen that removes grease build-up, carbonised residue and dirt from the areas daily cleaning cannot reach.
It is typically booked periodically, before inspections or audits, after the busy season, when taking over premises or before reopening — and it is often the starting point for a recurring cleaning contract.
Over weeks and months, grease settles behind and underneath equipment, in wall joints, on ceilings near cooking areas and in the corners of the kitchen. It becomes sticky, then hardens — and eventually it no longer comes off with everyday products.
A deep clean resets the kitchen. Equipment is moved where possible, surfaces are treated with suitable degreasers and given time to work, and the kitchen is cleaned systematically from the ceiling down to the floor. The same intensive approach is available for dining areas, washrooms and back-of-house areas as part of a complete premises deep clean.
Scope
Grease filters, hood interiors and ventilation components are cleaned through Exhaust & Ventilation Cleaning — easily combined with a deep clean.
Why it matters
Hardened grease and carbonised deposits are removed rather than wiped over, bringing surfaces back to a clean condition.
Grease deposits on and around cooking equipment are combustible. Removing them reduces material that could feed a fire.
Stainless steel, tiles and floors look professional again — for your team, for inspectors and for guests in open kitchens.
After a deep clean, daily cleaning by staff becomes faster and more effective, because it starts from a clean base.
Our process
A deep clean usually requires the kitchen to be out of operation for a defined period. We plan the time window with you — often overnight, on a closing day or during a planned shutdown — and agree which equipment will be moved, which areas take priority and how the kitchen is handed back. For larger kitchens, the work can be split into sections over several shifts.
01
Initial consultation
We discuss your premises, operating hours and what needs to be cleaned.
02
Site assessment
We look at the areas, equipment, access and current condition on site.
03
Requirements analysis
Scope, priorities and any special requirements are defined.
04
Service planning
You receive a cleaning plan and quotation with timing that fits your operation.
05
Preparation
Access, timing and preparation steps are agreed with your team in advance.
06
Professional cleaning
Our team carries out the work according to the agreed scope.
07
Quality inspection
Completed areas are checked against the agreed scope.
08
Handover
The premises are handed back ready for operation, with any observations noted.
09
Recurring planning
If required, we set up a recurring schedule to maintain the standard.
Who we serve
This service is used by businesses where cleanliness is part of daily operations and professional standards:
Why Gastro Reinigung Wien
Projects
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Project photo
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Before & after
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On site
We only show genuine photos from our own projects. Client names are published only with written permission.
FAQ
Regular kitchen cleaning maintains surfaces, equipment exteriors and floors on a recurring basis. A deep clean is an intensive, top-to-bottom clean that removes built-up grease and reaches areas behind, under and inside equipment.
That depends on how intensively the kitchen is used. Busy kitchens often schedule a deep clean every few months, others once or twice a year. We can recommend an interval once we have seen your kitchen.
It depends on the size, layout and condition of the kitchen. Smaller kitchens can often be completed in one shift; larger ones are done in sections. You receive a time estimate with your quotation.
The areas being cleaned cannot be in use at the same time. That is why deep cleans are usually carried out overnight, on closing days or during planned shutdowns.
Hood exteriors are included. Grease filters, hood interiors and ventilation components are covered by our exhaust & ventilation cleaning, which can be combined with a deep clean.
Yes. Deep cleans are often booked before audits, franchise checks, official inspections, reopening after a renovation or a change of operator.
Yes. Many clients start with a deep clean and then move to recurring kitchen cleaning to maintain the standard.
Related services
Scheduled cleaning of professional kitchens: work surfaces, equipment exteriors, walls and floors.
Cleaning of extraction hoods, grease filters and accessible ventilation components in commercial kitchens.
Pre-opening, post-renovation, handover, pre-inspection and other one-time cleaning projects.
Tell us about your premises and cleaning requirements, and receive a tailored service recommendation and quotation.
