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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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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.
