Commercial kitchen cleaning.
Nightly through quarterly, quoted in 24 hours.
Every kitchen has two cleaning needs: the nightly service that keeps the full facility running, and the periodic deep clean that clears accumulated grease from zones staff can’t reach nightly. Boh coordinates both — same documentation, same BohPro network, one quote.
What inspectors look for
Everything a BohPro does on-site
Proof the work was done, filed to your account
Common questions
What does commercial cleaning include for a restaurant kitchen?
Commercial kitchen cleaning is the professional deep cleaning of all kitchen surfaces — including the areas that daily staff cleaning consistently misses. Industrial degreasers and commercial-grade equipment are used to clean the full wall surface from floor to ceiling, including areas above the cooking line where grease vapor settles. Behind and under all equipment is cleaned — inspectors routinely check these areas and cite grease accumulation there as a violation. Floor drains are cleaned and deodorized. Walk-in cooler and freezer interiors are cleaned including shelving, walls, and floor corners. The hood canopy exterior and grease filters are cleaned. Dry storage areas, shelving, and the spaces behind stored goods are addressed. The difference between commercial cleaning and daily staff cleaning is not just thoroughness — it is the use of professional-grade chemicals and equipment that actually cut through polymerized grease rather than redistributing it, and the focus on areas that daily protocols do not reach.
How often should professional commercial cleaning be performed?
Monthly professional deep cleaning is the standard for full-service restaurants in Southern California, but the right frequency depends on kitchen volume and cooking type. High-volume operations running high-grease menus — heavy frying, charbroiling, wok cooking — accumulate grease on surfaces, walls, and ceiling tiles fast enough that monthly cleaning leaves visible buildup between visits; biweekly service is appropriate for these kitchens. The practical test is straightforward: if a manager walking the kitchen between professional cleanings is finding grease accumulation on wall surfaces, ceiling tiles, or floors behind equipment that a mop does not address, the frequency needs to increase. LA County inspectors check specifically behind and under equipment and in corners that staff cleaning rarely reaches — grease accumulation in those areas is a citable violation regardless of how clean the visible surfaces look.
What is the difference between commercial cleaning and hood cleaning?
Hood cleaning and commercial cleaning are distinct services that address different compliance obligations and are performed by different types of contractors. Hood cleaning is a fire code service: it covers the interior of the exhaust system — the hood canopy, all ductwork, the exhaust fan, and rooftop containment — and must be performed by a certified contractor to NFPA 96 standards. Its purpose is fire prevention, and its documentation (the cleaning certificate) is a fire code compliance record. Commercial cleaning is a general sanitation service covering all kitchen surfaces, equipment exteriors, floors, walls, drains, walk-ins, and storage areas — it addresses the health code requirement for a clean and sanitary facility. Operators sometimes believe a thorough hood cleaning satisfies their cleaning obligations; it does not. Conversely, commercial cleaning does not touch the interior duct system and does not satisfy the NFPA 96 requirement. Both are required on their own schedules, with their own documentation.