Fryers, flat-tops, charbroilers, ovens, and prep stations cleaned to factory shine.
Carbon buildup, grease, and food residue don't just look bad — they cost you:
A semi-annual or quarterly deep clean extends equipment life, improves food quality, and keeps your health score high.
Yes — equipment cleaning is almost always done after close so everything is dry, reassembled, and ready for the next morning's prep.
Where appropriate — we remove fryer baskets, oven racks, grill grates, drip trays, and other serviceable parts. We do not break factory seals or void warranties.
Most high-volume kitchens benefit from quarterly equipment cleaning; lower-volume kitchens go semi-annually. We can build a schedule based on your menu and volume.
Yes — bundling equipment cleaning with your hood cleaning visit saves time, money, and a second after-hours visit.
★★★★★ 5.0 on Google
“I have worked with ProClean for our kitchen hood cleaning for many years. Always excellent communication and a great job.”
“Great communication and customer service. The team we use for our hood cleaning is awesome.”
“Highland Springs Village is very happy with their service. Techs were very professional. I'd recommend them to anyone.”
“Always consistent and always a great job! Hickory Ranch Steakhouse has been doing business with ProClean for years.”
Based in Yucaipa, we serve commercial kitchens across San Bernardino County, Riverside County, and the surrounding region.
Free on-site quote in 24 hours. Pass-Your-Inspection Guarantee.
