What's included
Why it matters
Grease buildup is a fire hazard, a food safety violation, and a slip hazard. In commercial kitchens, accumulated grease on floors, walls, and equipment surfaces creates dangerous working conditions and attracts pests. Industrial operations face similar risks in manufacturing and warehouse environments. Regular professional degreasing addresses buildup before it becomes a safety or regulatory issue.
Our process
Grease assessment
We evaluate buildup thickness, surface types, and drainage to determine appropriate degreasers and pressure settings.
Surface protection
Electrical panels, equipment intakes, and adjacent areas are masked and protected before work begins.
Degreaser application
Commercial degreaser is applied generously to all affected surfaces and allowed dwell time to penetrate and emulsify grease.
Hot-water extraction
Hot-water pressure washing removes emulsified grease. Multiple passes may be required for heavy buildup.
Drainage and cleanup
All wastewater is directed to floor drains. Surfaces are rinsed clean and inspected before completion.
Frequently asked questions
How often do commercial kitchens need professional degreasing?
High-volume kitchens typically need quarterly floor and wall degreasing in addition to their regular hood cleaning. Lower-volume kitchens may need it semi-annually. We assess your specific situation and recommend a schedule.
Is the degreaser safe for food-service environments?
We use NSF-rated, food-service-safe degreasers that are specifically formulated for commercial kitchen environments. All surfaces are fully rinsed before the space is returned to use.
Can you degrease warehouse and manufacturing floors?
Yes. We regularly clean industrial concrete floors with heavy oil and grease contamination using industrial-grade degreasers and hot-water surface cleaners.