[seamus campbell]

Hello

Ived been asked to go and look at a small chain of chip shops {3 or 4} that they want cleaned once per month, floors,walls surfaces etc. Has anyone any experience with this type of clean, would steamers normally be required could anyone recommend any really good degreasing chemicals,any other advice appreciated.

Seamus

[BDCS]

I have a commercial kitchen clean going on at the moment. The extractor duct won't be done by us and may be subject to ins examination. The canopy took a whole day, each oven & hob took a day and chip fryer took half a day. This kitchen could not have been cleaned properly for months and as a result has been an epic especially as there is no power but don't underestimate how long these things take. They will do as little as they can knowing you are coming in and will let things go. We have been using own brand / Staples HD degreaser, oven cleaner, aluminium scourers, green scotch brite and cotton rags to wipe down. Ask yourself why are they willing to pay a premium for you to do it when they could do it themselves. Don't go in too low and I'd only quote a price that would reflect the condition on each vist