Service
Commercial Kitchen Cleaning in Brooklyn & NYC
A commercial kitchen accumulates grease everywhere air moves and everywhere food is handled — which is everywhere. Left alone it becomes a fire risk, a slip risk and an inspection failure, in roughly that order of seriousness.
Kitchen cleaning at Likti means the surfaces and structure of the kitchen: floors, walls, equipment exteriors, storage and the awkward gaps between them. It can be booked as a standalone deep clean or built into a recurring schedule.
What is included
A typical scope. Yours is agreed at the walkthrough and written down.
- Degreasing of walls, splashbacks and ceiling-adjacent surfaces within reach
- Equipment exteriors — ranges, fryers, grills, prep tables, refrigeration
- Floors including under and behind moveable equipment
- Floor drains and surrounds
- Stainless steel cleaning and finishing
- Shelving, racking and storage areas
- Sinks, taps and warewashing areas
- Bin areas and waste routes
Worth knowing
- Interior appliance cleaning (oven, fridge, cabinets) is scoped separately — tell us what you need on the quote form.
How it works
From first enquiry to a clean that runs itself
Step 1: Tell us about the space
Send the basics through the quote form — business type, rough size, location, how often. Two minutes.
Step 2: We walk the site
We visit at a time that suits you and walk every area you want covered. Scope gets decided here.
Step 3: You get a written scope and price
A task list with a frequency against each item, and the price for it. Nothing hidden in the middle.
Step 4: We agree access and scheduling
Keys, codes, lockbox or doorman arrangements confirmed in writing, along with our hours on site.
Step 5: The work runs to the schedule
Cleaning runs to the agreed list. Detail work rotates. Any change to scope is raised with you first.
FAQ
Kitchen cleaning — common questions
What does a commercial kitchen deep clean include?
The surfaces and structure of the kitchen: degreasing walls, splashbacks and reachable ceiling-adjacent surfaces; equipment exteriors including ranges, fryers, grills and refrigeration; floors under and behind moveable equipment; floor drains and surrounds; stainless steel; shelving and storage; sinks and warewashing areas; and bin and waste routes. Interior appliance cleaning and extraction are scoped separately.
Do you move equipment to clean behind it?
Where it can be moved safely, yes — that is usually where the worst build-up is. Fixed or gas-connected equipment is cleaned around rather than disconnected, and we tell you at the walkthrough which items fall into which category so there are no surprises about what was reached.
When can the kitchen be cleaned?
After close or before prep. Kitchen deep cleaning needs the space empty and the floors free, so it is scheduled into your closed window rather than squeezed around service.
Can this be part of a recurring schedule?
Yes. Kitchen work is often booked as a one-off reset first, then built into a recurring agreement with different tasks on different rotations — nightly floors and surfaces, weekly degreasing, monthly detail work.
Related
Other services
Commercial cleaning
Scheduled cleaning for offices, retail units, studios and mixed commercial space across NYC.
Restaurant cleaning
Front and back of house cleaning built around service hours and health inspection standards.
Hood and exhaust cleaning
Kitchen extraction cleaning — hood, filters and accessible ductwork.
Tell us about your space
Send us the basics and we will arrange a walkthrough. You get a written scope and a price before you commit to anything.