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Sydney NSW · Restaurant, Hotel, Club, Cafe
Commercial cleaning for Sydney restaurant, hotel, club and cafe kitchens — daily close-of-trade cleans, weekly deep cleans, AS1851.6 hood compliance and Food Authority NSW alignment, on a single coordinated contract.
Sydney commercial kitchen cleaning under a single contract typically covers daily 60–90 min close-of-trade cleans, a weekly 3–5 hour deep clean, monthly extended deep clean, and quarterly AS1851.6 hood compliance — for $1,200–$3,800/week depending on covers and shifts. HACCP-aligned chemicals, Food Authority NSW compliance, $20M PL, and a single point of contact for all four tiers eliminates 6–10 separate supplier touch-points.
Sydney restaurant and cafe daily cleans at close — 60–90 minutes — covering all food-contact surfaces, floor degrease, drain covers, equipment surface clean, bin and dock area. Performed by Pro Clean Corp crew where in-house team capacity is short.
Monday morning or Sunday close weekly deep clean — equipment moved, ovens degreased, fryers cleaned, hood baffle filters swapped, splashback chemical clean, cool-room interior. 3–5 hours per kitchen.
Combi-oven full strip-down, salamander and char-grill chemical clean, exhaust hood interior degrease, grease trap pump-out coordination, drain jetting, cool-room evaporator coil clean. 6–10 hours, performed overnight.
Quarterly for medium-volume kitchens, monthly for heavy. Hood interior, baffle filter off-site clean, ductwork degrease, extraction fan service, ANTA grease depth pre/post, certificate within 24 hours. Insurance-compliant for Sydney hospitality covers.
Bin-room daily wash-down, monthly chemical clean and deodorisation, food-waste compactor sanitisation, loading dock pressure wash. Often the source of pest issues if not on regular cycle.
Single-vendor coordination of pest control, drain jetting and grease trap pump-out alongside the cleaning programme. Reduces 6–10 separate suppliers to one monthly Sydney touch-point.
Sydney commercial kitchen cleaning in 2026 runs: $1,200–$2,400/week for a typical restaurant (80 covers, dinner-only), $2,400–$4,800/week for hotel/club kitchens (200+ covers, multi-canopy), $3,800–$7,200/week for large catering kitchens or central kitchens. Daily close-of-trade alone is $480–$850/week. Add $480–$850 quarterly for AS1851.6 hood compliance. Most Sydney venues combine in-house daily cleans with outsourced weekly/monthly/quarterly tiers.
Daily close-of-trade cleaning is typically done in-house by the kitchen team because it integrates with shutdown. Weekly deep clean, monthly extended deep clean and quarterly AS1851.6 hood work are typically outsourced because they require specialist chemicals, off-hours scheduling and compliance documentation that does not fit a kitchen team's workflow. Pro Clean Corp's Sydney model is daily-in-house plus weekly/monthly/quarterly outsourced.
Yes. Pro Clean Corp provides Sydney commercial kitchen cleaning documentation including SDS register, HACCP-aligned chemical list, daily/weekly/monthly checklists matching Food Authority NSW expectations, colour-coded cloth/mop protocol, cross-contamination prevention plan, and AS1851.6 hood-cleaning certificates. Format aligned to Food Authority NSW audit checklist for Sydney venues.
Spot cleans yes, deep cleans no. Deep chemical cleans must occur outside food prep hours under Food Authority NSW and HACCP guidance. Spot cleans during service (spill response, hand-touch sanitisation) are performed with food-grade chemicals only. Most Sydney commercial kitchen cleaning is scheduled 10pm–6am restaurants, 5am–8am cafes, or full closed days for clubs/hotels.
Yes. Pro Clean Corp services 80+ Sydney hospitality kitchens including RSL clubs (multi-canopy, 24-hour ops), 4–5 star hotels (multiple kitchens per property, room-service preparation), university and corporate catering kitchens, and central commissary kitchens. Specialist crew for multi-canopy hood work and 24-hour operating environments.
Yes. Sydney commercial kitchen end-of-lease cleans — full strip-down to bare metal, exhaust hood and ductwork to certificate standard, all equipment surface chemical clean, walls/floors/ceiling degrease, AS1851.6 certificate, photographic handover. $3,800–$12,000 depending on kitchen size and condition. Coordinated with landlord, agent and incoming tenant where required.
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Free site walk, 24-hour quote. Daily/weekly/monthly/quarterly tiers under one contract. HACCP-aligned, AS1851.6-compliant.