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Restaurant Cleaning in Ireland

A restaurant kitchen is inspected, and that changes what cleaning means. The work is documented, done to a schedule, and covers the places an inspector looks first — behind the line, under the equipment, and the extraction canopy. Front of house matters for the customer; back of house is what the EHO closes you over.

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How long will it take?
3 hours
3

Estimated time on site — you can adjust it later.

No upfront paymentNo obligationFree cancellation up to 24h

What’s included

  • Kitchen deep cleans on a scheduled cycle
  • Extraction canopies, filters and ductwork
  • Behind and beneath fixed equipment
  • Cold rooms, walk-ins and storage areas
  • Front of house, toilets and service areas
  • Records of what was cleaned and when

Why request restaurant cleaning through Connect Cleaner

  • Documented cleaning, which is what an inspection asks for
  • Ductwork degreasing, which is also an insurance condition
  • Work scheduled around service, usually overnight
  • The areas inspectors check first, done properly

Available across all 26 counties

We connect you with local restaurant cleaning providers in every county in Ireland.

Frequently asked questions

How often should extraction be cleaned?
It depends on cooking volume, but heavy frying usually means quarterly for the canopy and ductwork. Grease in ducts is a fire risk, and most insurers make the cleaning record a condition of cover.
Can it be done outside service hours?
Almost always, and it usually has to be. Deep cleans are typically overnight or on a closing day.
Do I get documentation?
You should. A cleaning record with dates is what turns a clean into evidence for the EHO and the insurer — without it the work happened but cannot be shown.