SIU Cleaning delivers specialized cleaning for restaurants and commercial kitchens with a disciplined approach to sanitation, detail and consistency. Backed by firsthand food-service experience, we understand what it takes to keep a demanding kitchen clean, professional and ready for service.
Cooking equipment, prep tables, assembly lines and cold stations.
- Cooking equipment exteriors cleaned and degreased
- Prep tables and assembly lines to food-contact standard
- Cold stations and reach-ins cleaned and degreased on the outside
Walls, floors, equipment exteriors and high dusting - the places daily crews miss.
- Equipment exteriors cleaned and degreased
- Walls, floors and safely accessible ceiling areas
- Around and behind wheeled equipment that moves safely
Kitchen floors, dish areas and walkways where buildup wins.
- Kitchen floors degreased, not just mopped
- Dish areas and drain surrounds
- Edges, corners and baseboards
Cleanliness goes beyond what you see. Some of the most important details in a restaurant are also the easiest to overlook, and a kitchen that only looks clean is not the same thing as a kitchen that is clean.
Our standards came out of a small galley at sea, where sanitation was not a nightly chore but the thing the whole operation rested on. That is the standard we brought ashore.
We build the plan around your service hours, not ours. Overnight, between shifts, or on your dark day - whatever keeps the disruption off your floor.
A high-volume steakhouse and a specialty bakery do not soil a kitchen the same way. Degreasing and sanitizing methods are set by your menu and your layout, not by a standard checklist.
Recurring agreements for consistency, or one-time projects for a deep-clean reset and inspection prep. Plenty of kitchens start with the second and move to the first.
If you are near the edge of that, ask anyway - we would rather tell you than have you assume.
We quote restaurants in person. Twenty minutes in your kitchen tells us more than any phone call, and it means the number you get is the number you pay.