Book your clean
500+ Sydney kitchens serviced. Tell us what you run and we’ll scope it properly — no site visit charge, no obligation.
Compliance certificate every clean
Photographed before and after, documented to AS 1851 and AS/NZS 1668.1 — the report your insurer and council actually ask for.
Fixed price, same business day
No hourly rates and no on-the-day surprises. You get an itemised quote you can hand straight to your finance team.
We work around your service
Overnight and early-morning crews so the kitchen is cleaned, tested and back in service before your first cover.
Six quick details and we’ll come back with a fixed, itemised price.
Prefer more detail up front? Use the full booking form — it scopes the job in one pass.
Most commercial kitchen exhaust ducts in Sydney need cleaning every 3 to 6 months, while high-volume fryers and woks demand quarterly duct work to control grease.
Most Sydney commercial kitchens need their rangehood filters cleaned every 3 to 6 months, but wok, charcoal and high-volume frying kitchens need them done monthly.
A commercial exhaust fan not pulling air is almost always grease-choked filters, a loaded duct, or a fan fault — here’s how to tell which.
Two details, a fixed quote back the same day.