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Why is it so important to actually call in professional cleaners for a restaurant kitchen? Commencé par Sascha Teller · 2 Réponses
Publié: 1 w
There's already staff there who clean, wipe down, scrub, all that stuff every day. So basically you hire people, pay them, and then on top of that you're calling in cleaners and paying them too?
Orb Sole Inscrit: 2 ans
Publié: 1 w
Those are just completely different levels of cleaning though. Different in complexity and depth. What you're comparing right now is basically wiping the top of an oven with a cloth versus actually scrubbing it out properly inside and out with proper products. Not remotely the same thing.
Zavylon Zavylon Inscrit: 6 ans
Publié: 1 w
Obviously this isn't about cosmetic tidying up, it's about safety and meeting regulations. Kitchens like these have a ton of professional equipment, and regular staff just can't clean it properly to the standard needed. They do basic cleaning so things look tidy on the surface. But a service like commercial cleaning north london brings in trained, insured technicians who clean the kitchen to TR19 and health and safety standards, work overnight so they don't disrupt the business, and then hand over a report and certificate at the end, so it covers both hygiene and the legal/insurance side of protecting the business.
