Multiple kitchens held to one documented standard, with per-unit schedules and rolled-up reporting.
Commercial kitchen cleaning
Kitchens that pass inspection because they never left standard.
Grease does not wait for the health inspector. AMR US Commercial Cleaning runs scheduled degreasing and sanitation programs for restaurant groups, hotels, and campus dining operations — built around your hours, menu, and layout, and verified on every surface, every visit.
Request a ProposalWho this is for
Operators whose kitchens carry the license and the brand.
A single failed inspection or grease fire costs more than years of scheduled cleaning. This program is built for the operations that cannot take that trade.
Banquet kitchens, restaurant lines, and room-service operations cleaned around demanding event calendars.
Cafeterias and dining halls at schools, corporate campuses, and healthcare facilities, held to institutional standards.
Catering facilities and delivery-only operations where throughput accelerates grease accumulation.
The common problem
Grease accumulates on schedule. Most cleaning does not.
Nightly closing routines maintain the line, but grease migrates to walls, equipment surrounds, floor grout, and hood-adjacent surfaces that closing crews never reach. Left to accumulate, it becomes a fire load, a slip hazard, and an inspection finding — all at once.
What the program includes
From the hood-adjacent surfaces to the floor drains.
Walls, vents, and the surfaces around hoods and appliances where airborne grease condenses and accumulates.
Stoves, ovens, fryers, and cooktops — cleaned around, behind, and beneath, with crews trained in equipment relocation.
High-friction scrub systems built for kitchen floors, cutting the grease film that mopping redistributes.
Prep surfaces, storage shelving, and sinks sanitized to the standard the health code actually specifies.
Equipment interiors, corners, and gaps where buildup starts — the places inspections and pests find first.
Task-level verification tracking on every surface during each visit, so coverage is a record, not an assurance.
How the program is built
Walk the space. Build around the operation. Verify every visit.
No two kitchens run alike. The plan is built from your facility’s hours, menu, and layout — no guesswork, no interruptions — then executed on a documented cycle.
Map equipment, grease pathways, floor condition, and problem corners with your chef or GM.
Set the degreasing cycle in the closure window — overnight where operations demand it.
Supervised crews work the documented scope, with verification tracking on every surface, every visit.
Kitchen cycles
Regular, scheduled degreasing prevents accumulation crises.
Scheduled cleaning that supplements closing routines and keeps front- and back-of-house at standard.
Planned overnight degreasing of walls, equipment surrounds, and floors on a documented cycle.
The kitchen held at inspection standard year-round, with the service record to show for it.
Per-unit schedules under one documented program, so no location becomes the weak kitchen.
Why AMR US Commercial Cleaning
Kitchen cleaning run like the operation it protects.
Kitchen cleaning FAQ
What operators ask before the proposal
How does a scheduled kitchen program change health-inspection outcomes?
Inspections stop being events you prepare for. Scheduled degreasing keeps walls, equipment surrounds, floors, and prep areas at standard continuously, and the documented service record shows the inspector a maintained kitchen rather than a recently rescued one.
Can one program cover multiple restaurant locations or dining facilities?
Yes — that is the core use case. Restaurant groups, hotel food and beverage operations, and campus dining run on one documented scope with schedules per unit, so every kitchen is held to the same standard and reporting rolls up across the portfolio.
How is the work scheduled around service hours?
The plan is built around your hours, menu, and layout during the walkthrough. Deep degreasing runs overnight or in the closure window, so the line is ready for the first shift and no service period is lost to cleaning.
Do you clean around and behind heavy kitchen equipment?
Yes. Crews are trained in equipment relocation and proper degreasing technique, so fryers, ovens, and cooktops are cleaned around, behind, and beneath — removing grease rather than spreading it, including the hard-to-reach corners where buildup and pests start.
Customer experience
What clients say about working with AMR.
Request a proposal
Let’s put every kitchen in the group on one standard.
Tell us about your units, hours, and the inspection standard you are held to. We run kitchen programs for restaurant groups, hotels, and campuses across Maryland, D.C., Virginia, and Ohio, with select national accounts.
Walk each kitchen and map the grease pathways.
Schedule degreasing inside the closure window.
Verify coverage on every surface, every visit.