Pro Clean Corp provides specialist commercial kitchen cleaning across Sydney NSW — deep degreasing of exhausts, ovens, and fryers, floor scrubbing, cold room sanitisation, and full food safety compliance cleaning for restaurants, cafes, hotels, and commercial kitchens.
Commercial kitchen cleaning in Sydney is a specialist service requiring food-safe degreasers, high-temperature equipment, and teams trained in food safety regulations. Pro Clean Corp's kitchen cleaning service covers everything from nightly surface sanitisation to quarterly deep cleans that keep your kitchen compliant, fire-safe, and ready for council inspections.
Commercial kitchens are one of the most challenging environments to clean correctly. Grease accumulation in exhaust hoods is a leading cause of commercial kitchen fires in NSW. Bacterial contamination in poorly sanitised prep areas is a major food safety risk. An unhygienic kitchen can result in failed council inspections, putting your business licence at risk.
Pro Clean Corp's commercial kitchen cleaning teams use commercial-grade degreasers, steam cleaning equipment, and high-pressure washers specifically designed for kitchen environments. All products are food-safe and HACCP-compatible, ensuring your kitchen meets NSW Food Authority standards after every clean.
Exhaust canopy and ductwork cleaning is arguably the most critical kitchen cleaning task from a fire safety perspective. Accumulated grease in ductwork is highly flammable. Pro Clean Corp provides thorough exhaust system degreasing with before/after photographic documentation — essential for your insurance and council compliance.
Grease buildup removal, filter cleaning, and ductwork degreasing to reduce fire risk and maintain extraction efficiency.
Full disassembly cleaning of ovens, grills, griddles, and cooktops using high-temperature degreasers.
Interior and exterior degreasing of commercial fryers, including boil-out and oil change preparation.
Thorough cleaning and food-safe sanitisation of benchtops, chopping boards, and food prep zones.
Interior scrubbing, door seal cleaning, and drain maintenance for cool rooms and commercial fridges.
High-pressure floor scrubbing, grout restoration, and anti-slip treatment for kitchen floor surfaces.
Pricing varies by kitchen size, equipment volume, and cleaning frequency.
| Service Type | Estimated Cost | Recommended Frequency |
|---|---|---|
| Nightly kitchen clean (small café) | $120 – $220 | Nightly |
| Nightly kitchen clean (restaurant) | $220 – $450 | Nightly |
| Exhaust canopy deep clean | $350 – $800 | Quarterly |
| Full kitchen deep clean | $600 – $1,500 | Monthly |
| Post-trade kitchen sanitisation | $180 – $380 | Weekly |
A kitchen clean is not one job, it is three jobs on three different clocks, and most disputes with a cleaning contractor come from a venue assuming they bought all three. The daily close-down handles benches, sinks, hand-wash basins, floors, bins, and the front face of equipment. The weekly detail is where the real risk lives: mobile equipment rolled out and the wall and floor behind it degreased, fryer boil-out, cold-room shelving stripped and washed, door seals scrubbed, floor drains lifted and flushed, grease trap surrounds cleaned, and the underside of prep benches — the single most commonly missed surface in a Sydney kitchen. The periodic clean covers the exhaust canopy, filters and accessible ductwork, oven and combi interiors, tile and grout restoration, and wall-to-ceiling degreasing.
For a typical Sydney restaurant of 60–100 covers, that translates to roughly 1.5–3 hours nightly, a 4–6 hour weekly detail usually scheduled on the closed day, and a half to full day quarterly for the canopy and periodic work. A café with a small cooking line runs materially less; a pub kitchen with a charcoal grill and a 24-hour bistro runs materially more.
These get conflated and they should not be. Food safety sits under the Food Standards Code — Standard 3.2.2 (Food Safety Practices and General Requirements) requires premises to be kept clean, and Standard 3.2.3 requires them to be designed so cleaning is actually possible. In NSW this is enforced by your council under the Food Act 2003, with results published through the NSW Food Authority Scores on Doors scheme. A Score on the door is a marketing asset, and it turns on the same handful of hidden surfaces every time.
Fire risk is a different obligation entirely. Accumulated grease in a canopy, filter bank and duct run is fuel sitting directly above an open flame, and AS/NZS 1668.1 sets the framework for kitchen exhaust hygiene, with six-monthly cleaning treated as a baseline and heavier cooking styles requiring more. Most commercial property insurers in Australia now ask for evidence of exhaust cleaning at claim time. If you cannot produce dated records, a kitchen fire claim gets difficult very quickly — which is why we photograph the canopy interior before and after and issue a dated record rather than just an invoice line.
Ask four questions and you will separate a real kitchen contractor from a general office cleaner with a degreaser. One: is mobile equipment pulled out, or cleaned in place? Cleaning in place is faster and cheaper and leaves the worst of the grease exactly where an inspector will look. Two: how far into the duct does your exhaust clean go, and what proof do I get? A canopy-only clean sold as a “full exhaust clean” is a live insurance problem. Three: what happens on a night when something goes wrong — a burst grease trap, a cool-room failure, a same-day health inspection? Four: is the crew consistent? A rotating cast never learns where the grease hides in your particular kitchen, and consistency is worth more than an hourly rate difference of a few dollars.
Run three layers rather than one. Daily: surface sanitisation, floors, bins and prep benches at the end of service. Weekly: equipment pulled out and cleaned behind, fryer boil-out, cold room shelving, floor drains and grease trap surrounds. Quarterly: the exhaust canopy, filters and accessible ductwork degreased back to bare metal. AS/NZS 1668.1 and most insurance policies treat six-monthly kitchen exhaust cleaning as the minimum; a high-volume charcoal or wok kitchen generally needs quarterly, and some need it monthly. If your filters are visibly weeping grease at the end of a shift, your interval is too long.
Yes. Our kitchen crews work exclusively during closed hours — after the last service, overnight, or on an early-morning start before the first prep shift. That is partly practical (equipment has to be cold before it can be degreased) and partly a food-safety control: no cleaning chemical should be aerosolised in a room where food is being handled. We work with your key, alarm code or a duty-manager lockup, and we send a completion photo set so the opening chef knows what was done before they walk in.
Food Standards Code Standard 3.2.2 requires food premises to be kept clean, and Standard 3.2.3 requires them to be built so they can be cleaned. In NSW that is enforced by your local council under the Food Act 2003 and the NSW Food Authority Scores on Doors programme. Practically, inspectors look at the same handful of places every time: behind and under fixed equipment, the underside of prep benches, wall-to-floor coving, hand-wash basin availability and stocking, cool-room seals and shelving, and the exhaust canopy. Our scope is built around those points, not around what is easiest to reach.
Six things, roughly in order of impact: the number of cooking appliances and whether they need to be pulled out and cleaned behind; canopy length and how much accessible ductwork sits above it; the type of cooking (a charcoal grill or wok range lays down far more grease than a combi oven); how long since the last professional clean, because a first clean on a neglected kitchen can take three times as long as the recurring visit; floor area and grout condition; and access — a first-floor kitchen with no lift and a narrow stair adds hours. We quote after a site visit rather than over the phone, because a phone quote on a kitchen is a guess.
It removes the most common reasons for losing points. In our experience the failures are rarely the visible bench — they are grease behind the fryer, a cool-room door seal that has gone black, a floor drain nobody has lifted in a year, and a canopy filter set that has not been through the dishwasher. We clean those specifically and leave dated before-and-after photographs plus a record of products used, which is exactly the evidence an environmental health officer asks for when they want to know how long a problem has been managed rather than just whether it is clean today.
Heavy-duty caustic degreasers for canopies, filters, fryers and oven interiors, applied where no food is present and rinsed thoroughly; food-grade sanitisers for prep surfaces, benches, cold rooms and anything with direct food contact. All products are appropriate for licensed food premises and Safety Data Sheets are provided for your on-site folder. We do not use one all-purpose product across the whole kitchen — the chemistry that strips carbonised grease off a canopy has no business near a chopping board.
We degrease the canopy, plenum, filters and the accessible run of ductwork, and we photograph the condition of what we can reach. Where a system has long horizontal ducts, no access panels, or a roof-mounted fan that has not been opened in years, that is specialist duct work requiring access panels to be cut and certified — we will tell you plainly that it is out of our scope rather than clean the first metre and issue a certificate implying the whole system was done. That distinction matters if you ever need to make an insurance claim after a kitchen fire.
Restaurants, cafés, pubs and clubs, hotel and function kitchens, bakeries, aged care and childcare kitchens, school canteens, dark kitchens and food-court tenancies, across the CBD, Inner West, Eastern Suburbs, North Shore, Parramatta and Western Sydney. Multi-site groups are handled on a single schedule with one point of contact and consolidated reporting, so a venue manager is not chasing their own clean.
Most venues run their kitchen programme alongside a front-of-house contract — see restaurant cleaning Sydney for dining rooms and customer bathrooms, or our broader commercial cleaning Sydney service where the kitchen sits inside a larger site. Food manufacturing and central production kitchens are handled by our industrial cleaning Sydney division, and venues closing or handing back a tenancy should look at end of lease cleaning.
Keep your kitchen fire-safe, food-safe, and inspection-ready with Pro Clean Corp's specialist kitchen cleaning service.