Commercial Kitchen Deep Clean Booking Form

Beyond the extract, the whole kitchen needs periodic deep cleaning — the equipment, the floors and walls, behind and under the line — to hold a food-hygiene rating and keep the place safe. This form books a commercial kitchen deep clean, confirming the areas, the equipment and the out-of-hours timing so it’s done thoroughly without stopping service. It captures what a kitchen deep clean needs to run: the kitchen size, the equipment and areas in scope (cooking line, prep surfaces, floors and walls, extraction, cold rooms, drains), whether it’s a one-off or scheduled, the overnight or closure window, and any food-hygiene inspection or audit driving it. Catering kitchens are heavy-use and continuous, so scope and timing are everything. Put it behind your “book a deep clean” link for restaurants, pubs and caterers. Free, brandable, and it turns a greasy, overdue kitchen into a scheduled, standard-meeting deep clean.