The Challenge
Restaurants and bars combine two difficult conditions: open ceilings that are part of the design, and kitchen air that carries grease as well as dust. The result is a film on ductwork, beams and pendant lighting that ordinary cleaning never reaches and that guests sitting underneath can see clearly.
Above the kitchen line the issue is more serious than appearance. Grease-laden dust on overhead surfaces near cooking equipment is a fire consideration, and health inspections look at overhead cleanliness in food preparation areas.
Timing is the other constraint. Service runs late, prep starts early, and the window in between is short. Everything has to be finished and food-safe before the kitchen opens.
Surfaces We Clean
Exposed ductwork and spiral duct runs, timber and slat ceilings, structural beams above dining rooms, pendant and decorative lighting, kitchen ceiling grids and diffusers, bar service lines and overhead piping, and feature walls above seating.
Safety & Scheduling
Tables, bar surfaces, glassware and kitchen equipment are covered before work begins, and dust is captured rather than dropped. Work in food preparation areas is scheduled outside service and coordinated with your kitchen lead so surfaces are clean and ready for the next shift.