Grease doesn’t come off back-of-house concrete with plain water, and letting it build up around dumpster pads and kitchen exhaust areas is a health-code problem waiting to happen. We use hot water pressure washing and commercial-grade degreasers to keep these areas genuinely clean, not just rinsed.
Why Restaurants Need A Different Process
Grease is oil-based, which means cold water alone just pushes it around instead of breaking it down. We use hot water pressure washing paired with commercial degreasing chemicals formulated to cut through baked-on grease, cooking residue, and grime around dumpster pads, exhaust vents, and back-of-house concrete.
This isn’t cosmetic. Grease buildup around dumpsters and exhaust areas attracts pests, creates slip hazards for staff, and is exactly the kind of thing a health inspector notices walking the property.
Areas We Service
- Dumpster pads and enclosures
- Kitchen exhaust hood exteriors and rooftop units
- Back-of-house concrete and loading areas
- Grease trap access areas
- Walk-in cooler pads and delivery entrances
Recurring Service Plans
Most of our restaurant clients are on monthly or quarterly service, depending on volume and how quickly grease builds back up. We’ll recommend a frequency based on your kitchen’s output rather than a one-size-fits-all schedule, so you’re not paying for visits you don’t need or letting buildup go too long between them.
Working Around Your Business Hours
We schedule around your service hours, typically early morning or after close, so cleaning never disrupts a shift or a dining rush.
Frequently Asked Questions
Is hot water really necessary, or does cold water pressure washing work fine?
For grease specifically, hot water makes a real difference. Cold water pressure can rinse loose debris, but grease needs heat and the right degreasing chemical to actually break down and lift, not just spread thinner across the concrete.
How often should a restaurant get back-of-house areas cleaned?
Most of our restaurant clients land on monthly or quarterly service depending on kitchen volume. High-grease operations like fry-heavy kitchens usually need monthly visits to stay ahead of buildup.
Can you schedule around our kitchen hours?
Yes, we typically work early mornings or after close specifically so we’re never in your kitchen staff’s way during service.
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Get a free, no-obligation quote today.