Commercial catering environments such as kitchens, canteens, and food preparation areas must adhere to stringent legislation as regards hygiene standards. Periodic kitchen deep cleaning, in line with HACCP standards, supports, and maintains a high standard of hygiene compliance with ever evolving food safety legislation. Daily cleaning routines can maintain an appropriate level of hygiene. However, on less accessible surfaces such as walls, ceilings, equipment, and kitchen fittings, the gradual accumulation of grease and fat can provide a potential breeding ground for bacteria. In addition, poor cleaning procedures can lead to bacterial contamination, spread of diseases, pest infestations, and reduced equipment life.