Services
Kitchen cleaning in Munich
Grease sets the benchmark in a kitchen: as long as a film sits on fronts, hood and tiles, no disinfectant works and no stainless steel shines. Kitchen cleaning in Munich therefore means degreasing scaled to the actual state of things – from the office kitchenette to the commercial kitchen. We settle the details beforehand: the age of the grease film, the type of hood, the materials in front of us.
The time required depends first of all on the age of the grease film. Fresh cooking vapour comes off with an alkaline cleaner and a few minutes of dwell time. What has hung above the hob for two years has been baked into a resin by heat: tough, tacky, and removable only in several rounds of applying, waiting and lifting off. So tell us when the area above the worktop was last cleaned. That single detail shifts the costing more than the size of the kitchen does.
On an extractor hood, the design decides what is possible at all. Metal grease filters we take out, soak and refit. The activated carbon filter of a recirculating hood cannot be cleaned, it is replaced, and you supply the part. Aluminium filters do not tolerate strongly alkaline products: they darken and stay dull. We do not touch the ducting behind the hood, that belongs to ventilation engineering.
Typical work
Suitable for
- Kitchenettes in offices and practices
- Domestic and fitted kitchens in flats
- Commercial kitchens in hospitality and hotels
- Serving kitchens in nurseries, care homes and canteens
- Shared kitchens in residential blocks
- Kitchens before handover or reopening
Typical work
- Fronts and handles of wall and base units
- Extractor hood exterior, metal grease filters soaked
- Worktops, splashbacks and silicone joints
- Descaling sink, tap and waste outlet
- Appliance exteriors, plinths and handle rails
- Wall and floor tiles with a grease solvent
- Rinsing waste bins inside and out
- Drying stainless steel rather than only wiping it
Possible add-ons
- Oven and microwave interiors
- Fridge interior once it has been emptied
- Dishwasher interior including filter and door seal
- Lightening floor grout in commercial kitchens
Possible intervals
- Daily in commercial kitchens
- Weekly in kitchenettes
- Monthly interim cleaning
- Quarterly degreasing above the worktop
- One-off before handover or reopening
What matters here
Stainless steel and appliances
Stainless steel shows every mistake. Streaks come not from too little product but from too much: whatever is not picked up completely dries on as a film. We work along the grain, rinse off with clear water and dry with a separate cloth. Chlorine-based washroom and disinfection products stay out of the kitchen, because on stainless steel they trigger pitting corrosion. Care oil is applied sparingly, otherwise the film simply attracts dust again.
We keep a strict line between appliance exteriors and interiors. Outer surfaces, handles and plinths belong to the standard scope. Oven, microwave, fridge and dishwasher interiors are separate items with their own time – a baked-on oven easily takes a full hour by itself. The fridge has to be emptied for that; we do not throw away food on our own initiative. Nothing is dismantled or disconnected: panels, seals and connections stay where they are.
The commercial kitchen floor
In commercial premises the real problem sits on the floor. Slip-resistant tiles with a coarse profile hold grease exactly where a flat mop cannot reach; a film then forms that cancels out the very slip resistance the covering was chosen for. Here we work with a grease solvent, a brush and complete pick-up of the dirty water. Wall grout lightens noticeably, but old cement grout behind the hob does not give up its discolouration entirely.
Price
- per worker and working hour
- €25per worker and working hour
- travel per working day — not per person
- €18travel per working day — not per person
- site visit, only if booked separately and without an order
- €40site visit, only if booked separately and without an order
What a working hour means
Billing is per person on site and per hour worked. Two people working three hours makes six working hours.
A worked example
Assuming: A commercial kitchen of 40 m² – work surfaces, fryer, extractor hood inside, tiles degreased.
- 2 people × 3 hours = 6 working hours × €25
- €150
- Travel costs, once per working day
- €18
- Total, final price
- €168
A different property gives a different figure. The arithmetic stays the same.
How it works
Send your request
Choose whichever way of getting in touch suits you best.
Establish what is needed
We look at area, condition, timing, materials and any special requirements.
Confirm clearly
You receive a personal response and transparent terms.
Carry out the work
Our team arrives at the confirmed time and works carefully.
Important limits
- No dismantling and no repair of kitchen appliances
- No cleaning of the ducting behind the hood
- No emptying of grease traps, no waste-oil disposal
- No pest control where an infestation is apparent
- No specialist medical disinfection without the appropriate qualification
We deliberately stay within our field. What we cannot carry out safely and properly, we decline in advance rather than promise.
Frequently asked questions
Do you clean commercial kitchens during service?
As a rule not while cooking is going on. We work after closing or before the first delivery, because appliances have to be cool and surfaces need to stay clear for dwell time. Tell us the window between the last guest and the first goods intake, and we plan the number of staff around it.
Do you work to a HACCP cleaning schedule?
We work through the cleaning and disinfection schedule your business sets out, and sign off the items completed. Drawing up or approving a HACCP concept is not part of that; it stays the responsibility of the business. One point that matters technically: a disinfectant only works on a degreased surface, because a film of grease shields it.
What does cleaning a kitchen cost?
We invoice the hours actually worked: €25 per person and hour, plus €18 per working day and job, not per person. No VAT is charged, in accordance with § 19 of the German VAT Act. How many hours arise depends on the running metres of cupboard fronts, the type of hood and the state of the grease film. There is no minimum order value, not even for a single kitchenette.
Do you clean the fryer and the grease trap?
The fryer exterior and the cooled inner tank yes, provided the oil has already been drained. We do not dispose of used cooking fat; it belongs in your own collection containers. Grease traps are likewise outside our scope: emptying them is a job for a licensed waste disposal firm.
What details do you need for a quote?
Running metres of wall and base units, the type of hood and its filter material, when the last thorough degreasing took place, whether appliance interiors are included, the floor area and tile type, and the possible time window. Photos of the hood and the grout help more than square metres do. If something is missing, we quote a range and say what it depends on.
Goes well with
Deep cleaning in Munich
Thorough once rather than superficial often – with a defined scope and realistic scheduling.
Office cleaning in Munich
Clean workstations, well-kept shared areas and appointments that fit your working day.
Domestic cleaning in Munich
More time for what matters to you – as a one-off or regularly by calendar.
Who we typically do this for
Talk to us
Tell us the area, the condition and your preferred date. We will get back to you personally with a reliable estimate – usually the same day during our availability hours.