The Fundamental Importance of Professional Cleaning

In the demanding world of restaurants and food industry, kitchen cleanliness is not just a matter of appearance - it's a strategic imperative that directly influences food safety, regulatory compliance, and ultimately, your establishment's reputation and sustainability.

Why Invest in Professional Cleaning?

Professional kitchen cleaning goes far beyond routine daily maintenance. It's a methodical and specialized intervention that targets critical areas often neglected in standard cleaning routines.

Essential Benefits of Professional Cleaning

  • Prevention of cross-contamination and elimination of pathogenic bacteria such as Salmonella and E. coli
  • Compliance with strict health standards in force in France established by ANSES
  • Optimization of the lifespan of your expensive equipment
  • Significant reduction of fire risks related to grease accumulation
  • Improvement of the working environment and productivity
  • Preservation of the taste quality of your food preparations
  • Protection of your reputation and brand image

Our Recognized Expertise in the Industry

  • Over 10 years of experience in professional kitchen cleaning
  • Teams specifically trained for the constraints of the food sector
  • Techniques and products adapted to different types of establishments
  • Flexible interventions respecting your business hours
  • Mastery of HACCP regulations and the European Hygiene Package

The Regulatory Framework: Understanding Legal Requirements

The restaurant and food industry sector is governed by a set of strict regulations known as the "Hygiene Package." Adopted at the European level and implemented in France since January 1, 2006, this regulatory framework includes several fundamental texts such as Regulation EC No. 178/2002, Regulation EC No. 852/2004 and Regulation EC No. 853/2004.

HACCP Standards and the European Hygiene Package

These regulations notably require the application of HACCP (Hazard Analysis Critical Control Point) principles, a method that aims to identify potential hazards, determine critical control points, establish critical limits, and implement a comprehensive monitoring system.

The Sanitary Control Plan (PMS)

In France, the operational translation of these regulatory requirements is realized through the obligation to implement a Sanitary Control Plan. This fundamental document must include a detailed cleaning and disinfection program, traceability procedures and a pest control plan.

Deep Cleaning: A Methodical and Professional Approach

Deep cleaning differs from daily cleaning through its comprehensive nature and rigorous methodology. It's a complete intervention that targets all equipment, surfaces, and hard-to-reach areas where grease, limescale, and food residues accumulate over time.

The TACT Method: A Reference for Cleaning Efficiency

  • T - Temperature: using water at appropriate temperature for each type of cleaning
  • A - Action: using adapted tools to effectively remove dirt
  • C - Chemistry: application of products specifically formulated for the food industry
  • T - Time: respecting necessary contact times for optimal effectiveness

Key Steps of a Professional Intervention

  1. Initial Assessment

    Detailed inspection of facilities to identify critical areas and adapt the intervention protocol.

  2. Protection and Preparation

    Securing electrical equipment and preparing intervention areas.

  3. Dismantling Removable Elements

    Removal of filters, grills, plates and other elements for optimal access.

  4. Deep Degreasing

    Application of powerful degreasing products on soiled surfaces with respect for the necessary contact time.

  5. Mechanical Action

    Use of appropriate tools to eliminate stubborn deposits without damaging surfaces.

  6. Meticulous Rinsing

    Complete elimination of chemical product residues to avoid any contamination.

  7. Disinfection

    Application of disinfectant products approved for food use according to current standards.

  8. Drying

    Elimination of all residual moisture to prevent microbial proliferation.

  9. Reassembly

    Reinstallation of disassembled elements after thorough cleaning.

  10. Quality Control

    Systematic verification of the effectiveness of the intervention with before/after photographic documentation.

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Critical Areas Requiring Special Attention

Certain areas of your professional kitchen require special attention as they represent critical points for food safety and the proper functioning of your establishment.

Extraction and Ventilation Systems

  • Rapid accumulation of grease forming a flammable layer in ducts
  • Major fire risk related to accumulated grease according to the French Fire Fighters Association
  • Reduced extraction efficiency affecting kitchen atmosphere
  • Strict regulatory obligation regarding cleaning frequency ( French Labor Code)

Cooking and Frying Equipment

  • Stubborn carbonized residues formed by intense heat
  • Impact on food quality and uniform cooking
  • Reduced lifespan of expensive equipment
  • Increased energy consumption due to fouling

Refrigeration Equipment

  • Risk of contamination of stored food
  • Persistent odor problems contaminating food
  • Formation of dangerous molds due to humidity
  • Excessive energy consumption of fouled equipment

Floors, Walls and Ceilings

  • Non-skid floors particularly retaining grease
  • Porous tile joints becoming bacterial reservoirs
  • Splashes on walls accumulating at significant heights
  • Condensation on ceilings promoting mold development

The Optimal Frequency of Interventions

Daily Cleaning

  • Cleaning of work surfaces
  • Cleaning of utensils and equipment used
  • Cleaning of floors
  • Waste removal

Weekly Cleaning

  • More thorough cleaning of cooking equipment
  • Cleaning of refrigerators and cold rooms
  • Cleaning of accessible hood filters
  • Thorough cleaning of sinks and drainage systems

Periodic Professional Cleaning

  • Extraction systems: every 3 to 6 months depending on activity (in accordance with Article R4224-17 of the French Labor Code)
  • Deep cleaning of cooking equipment: every 3 to 4 months
  • Cold rooms and refrigeration systems: every 6 months
  • Complete kitchen cleaning: at least once a year

Frequently Asked Questions

What is the difference between daily cleaning and professional kitchen cleaning?

Daily cleaning is performed by your team and mainly targets visible and accessible surfaces. Professional cleaning is an in-depth intervention carried out by specialists, which includes dismantling equipment, using professional products and equipment, and treating usually inaccessible areas where grease and food residues accumulate.

How often should I have my kitchen hood professionally cleaned?

French regulations require professional cleaning of extraction systems (hoods, ducts, fans) at least every 6 months for standard activity, in accordance with Article R4224-17 of the French Labor Code. This frequency can increase to every 3 months for establishments with high frying or grilling activity. Beyond the regulatory aspect, this frequency is necessary to prevent fire risks.

How does a professional cleaning intervention actually take place?

We typically intervene outside your business hours to minimize the impact on your operations. A team of 2 to 4 specialized technicians performs the intervention according to a precise protocol: protection of adjacent areas, dismantling of removable elements, application of degreasing and disinfecting products, mechanical action, rinsing, drying, and reassembly. A control visit with the establishment manager concludes the intervention.

What are the consequences of a lack of professional cleaning?

A lack of professional cleaning can lead to several serious consequences: fire risk (particularly with greasy hoods and ducts), food contamination and poisoning, pest development, premature failures of expensive equipment, excessive energy consumption and, administratively, non-compliance during health inspections that can lead to sanctions or administrative closure.

What products do you use for professional cleaning?

We exclusively use professional products approved for the food sector, complying with HACCP standards and environmental regulations. Our range includes powerful degreasers that respect surfaces, broad-spectrum disinfectants, and specific products for each type of surface and equipment. All our products are accompanied by technical and safety data sheets available upon request.

How to choose a professional cleaning provider for my kitchen?

Choose a provider specialized in professional kitchen cleaning (not a general cleaning company), check their references in your business sector, ensure they have adequate professional insurance, that they use products approved for the food sector, and that they provide complete documentation of their interventions for your HACCP records. Do not hesitate to request a preliminary visit and a detailed quote.

Our Rates for Professional Kitchen Cleaning

Our rates are established based on the size of your kitchen, the type and number of equipment to be treated, as well as the general condition of the facilities before intervention.

We offer different packages adapted to your specific needs, from one-time intervention to regular maintenance contracts with loyalty benefits.

Type of Intervention Rate Minimum Billable Recommended Frequency
Standard Professional Kitchen Cleaning Starting at €20/m² €300 Monthly Quote
Complete Deep Cleaning Starting at €25/m² €450 Quarterly Quote
Extraction System Cleaning Upon quote €390 Semi-annual Quote

Discounts and benefits are offered based on your situation:

Applicable Discounts
  • Annual maintenance contract: 10% off all services
  • Kitchens over 100m²: degressive rates
  • Loyalty: 5% off from the 3rd intervention
  • Combined services: 8% off for simultaneous cleaning of multiple areas
  • Emergency intervention: 25% to 50% surcharge depending on deadline
Our Professional Equipment

We exclusively use the latest generation professional equipment to guarantee the efficiency and quality of our interventions:

  • High-pressure cleaners adapted for food environments
  • High-temperature dry steam generators (150°C)
  • Injector-extractors for product application and recovery
  • Specific food-grade brushware with color coding
  • Complete personal protective equipment
  • Professional degreasing and disinfecting products approved
  • Certified ecological solutions for concerned establishments
  • Specialized tools for each type of kitchen equipment
Intervention Sectors
  • Traditional and gourmet restaurants
  • Fast food and snack establishments
  • Hotels and tourist complexes
  • Cafeterias and corporate canteens
  • Schools and universities
  • Hospitals, clinics, and nursing homes
  • Caterers and event services
  • Cruise ships and maritime catering
  • Leisure parks and sports complexes

Why Choose Us for Your Professional Kitchen Cleaning

Hiring our specialized company for cleaning your professional kitchen guarantees you excellent service with optimal safety and peace of mind.

Technical Expertise

  • Perfect knowledge of the particularities of each equipment
  • Continuous training of our teams in advanced techniques
  • Professional equipment rarely available internally
  • Highly effective and approved products

Time and Efficiency Gains

  • Optimized interventions following proven protocols
  • Fast execution thanks to our experience
  • Flexibility of intervention outside your business hours
  • Emergency solutions in critical situations

Legal and Administrative Peace of Mind

  • Complete documentation for health authorities
  • Perfect traceability compliant with HACCP
  • Professional insurance in case of accidental damage
  • Continuous regulatory monitoring

Our Intervention Areas

We mainly operate in Paris and the Paris region, but also throughout France for hotel and restaurant chains.

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📍Paris 1st: Louvre Paris, Les Halles, Palais Royal

📍Paris 2nd: Bourse, Sentier, Grands Boulevards

📍Paris 3rd: Temple, Arts-et-Métiers, Marais Paris

📍Paris 4th: Hôtel-de-Ville, Saint-Merri, Île Saint-Louis

📍Paris 5th: Panthéon, Latin Quarter, Jardin des Plantes

📍Paris 6th: Luxembourg, Saint-Germain-des-Prés, Monnaie

📍Paris 7th: Palais-Bourbon, Invalides, Eiffel Tower

📍Paris 8th: Élysée, Madeleine, Champs-Élysées

📍Paris 9th: Opéra, Pigalle, Saint-Georges

📍Paris 10th: Entrepôt, Saint-Vincent-de-Paul, Canal Saint-Martin

📍Paris 11th: Popincourt, Nation, Bastille

📍Paris 12th: Reuilly, Bercy, Bois de Vincennes

📍Paris 13th: Gobelins, Olympiades, National Library

📍Paris 14th: Observatory, Montparnasse, Montsouris

📍Paris 15th: Vaugirard, Grenelle, Javel, Paris

📍Paris 16th: Passy, Auteuil, Bois de Boulogne

📍Paris 17th: Batignolles, Ternes, Plaine-Monceau

📍Paris 18th: Montmartre, Goutte-d'Or, La Chapelle

📍Paris 19th: Buttes-Chaumont, La Villette, Pont de Flandre

📍Paris 20th: Ménilmontant, Belleville, Père-Lachaise Paris

Paris Region

📍Seine-et-Marne (77): Melun, Meaux, Fontainebleau, Serris, Torcy

📍Yvelines (78): Versailles, Saint-Germain-en-Laye, Rambouillet

📍Essonne (91): Évry, Massy, Palaiseau, Orsay

📍Hauts-de-Seine (92): Nanterre, Boulogne-Billancourt, Neuilly-sur-Seine

📍Val-de-Marne (94): Créteil, Vincennes, Saint-Maur-des-Fossés

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Days of the week Our cleaning schedules   When to call us
Mon 08:00 – 19:00   24/7
Tue 08:00 – 19:00   24/7
Wed 08:00 – 19:00   24/7
THURSDAY 08:00 – 19:00   24/7
Fri 08:00 – 19:00   24/7
Sat 9:00 – 15:00   24/7
Sun - Fermer   24/7

 

Some exceptions may apply - contact us for more information.