Services / Cooking Equipment Cleaning

Cooking Equipment Cleaning for Michigan Kitchens

Professional Commercial Kitchen Equipment Cleaning Services

Keeping your cooking equipment clean is essential for food safety, efficiency, and the longevity of your kitchen. ARC Commercial Cleaning provides detailed, professional cooking equipment cleaning services for restaurants and commercial kitchens across Michigan — from our Oakland County home base in Lapeer and Lake Orion out to Oxford, Clarkston, Rochester, Auburn Hills, Pontiac, Flint, Ann Arbor, Chelsea, and Warren.

As a family-owned, full-service commercial cleaning company, we treat every client like part of our family. We focus on the details and don't consider the job done until you're completely satisfied—because if you're not happy, we're not happy.

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What this service is

Cooking equipment cleaning is the deep degreasing of the cook line itself: fryers, char-grills, flat tops, ranges, ovens and conveyor units, inside and out, plus the walls and floor around them. ARC does this for Michigan kitchens that need equipment running right and passing a health inspection.

Equipment we clean, and what comes off it

Fryers: boil-out, exterior degreasing, behind and underneath, baskets and rails
Flat tops & griddles: carbon and polymerized grease stripped from the plate, grease trough and splash guards
Charbroilers & grills: grates, radiants, burner boxes and drip pans
Ranges & burner boxes: carbon and spillage stripped out of the burner pan and oven cavity
Conveyor and deck pizza ovens: grease runs cleared from the hood, stack, deck fronts, doors and frame
Rotisserie ovens: cabinet, glass, spit assembly and drip system
Convection ovens: racks, interior, door gaskets and fan guard
Prep tables, shelving and reach-ins: stainless degreased and sanitized, casters and legs, the wall behind

See the pizza oven, rotisserie and fryer battery before-and-afters →

Why cook-line grease is a cost, not just a mess

Carbon on a griddle plate and inside a fryer pot acts like insulation. The plate takes longer to come back to temperature between orders, the fryer works harder to hold its set point, and you pay for that in gas every day the equipment runs dirty.

Grease in burner boxes and behind fryers is what burns out thermostats, igniters and control panels. Most of the equipment failures we see in Michigan kitchens aren't age — they're grease that sat on a component until it cooked it.

And the health inspector pulls equipment away from the wall. Whatever is behind the fryer and under the line goes on the report, whether the front of the line looks spotless or not.

Complete Cooking Line Cleaning

We provide thorough cleaning of your entire cooking line, removing grease, buildup, and residue that can impact performance and sanitation.

Our services include:

Complete cooking line equipment cleaning
Flat tops, grills, and ranges
Fryers and surrounding surfaces
Prep stations and food contact areas
Racks and shelving

We clean with precision to ensure your kitchen is safe, efficient, and ready for daily operation.

Restaurant cooking line, charbroiler and griddle cleaned and degreased by ARC

Commercial rotisserie oven cleaned inside and out by ARC Commercial Cleaning

Specialty Equipment Cleaning

Certain equipment requires deeper, more specialized cleaning to maintain performance and meet health standards. Our team is trained to handle a wide range of commercial kitchen equipment.

We clean:

Pizza conveyor ovens
Commercial ovens and cooking units
Kitchen equipment exteriors and accessible interiors
Grease-prone surfaces and components

Walk-In Cooler Cleaning

Walk-in coolers can quickly accumulate dirt, spills, and bacteria if not properly maintained. We provide detailed cleaning to keep your storage areas sanitary and compliant.

Our walk-in cooler cleaning includes:

Floor and wall cleaning
Shelf and rack sanitation
Removal of buildup and residue
Odor reduction and sanitation

Stainless steel refrigeration units cleaned and sanitised in a commercial kitchen

Stainless prep table, backsplash and kitchen surfaces cleaned and sanitised by ARC

Floor, Backsplash & Surface Cleaning

Grease and food debris don't stay contained to equipment—they spread throughout your kitchen. We clean surrounding surfaces to create a fully sanitary environment.

Services include:

Floor cleaning and degreasing
Backsplash cleaning
Wall and surface wipe-downs
Power washing where appropriate

Designed to Support Compliance & Performance

Routine equipment cleaning helps your kitchen:

Maintain health code compliance
Improve food safety standards
Extend equipment lifespan
Reduce breakdowns and maintenance costs
Create a cleaner, more professional workspace

For full system safety, we also recommend pairing this service with our hood and exhaust cleaning to address grease buildup at every level of your kitchen.

Commercial convection oven cleaned and degreased, ready for inspection

Serving Michigan Kitchens, From Oakland County Out

ARC Commercial Cleaning proudly serves:

Lapeer & Lake Orion, MI (home base)
Oxford, Clarkston & Orion Township
Rochester, Auburn Hills & Pontiac
Flint & Lapeer County
Ann Arbor, Chelsea & Warren
Oakland County
The rest of Michigan — we travel

We work with restaurants, commercial kitchens, and food service facilities of all sizes.

Map of ARC Commercial Cleaning service area in southeast Michigan

What happens on service day

We walk the line with you and photograph each piece before we start.
Equipment is shut down, cooled and pulled out from the wall — we clean what's behind and underneath, not just what shows.
Fryers are boiled out; griddles, ranges, ovens and grills are degreased inside and out, scraped where it's baked on.
Walls, backsplashes and the floor under the line are degreased while everything's out.
Equipment is put back, pilots re-lit, and we photograph the finished line and get your sign-off.

What you get when we leave

Before-and-after photos of every area we cleaned
Dated documentation of the work scope, ready for your inspection file
A satisfaction sign-off from the person responsible for the kitchen
A straight recommendation on how often this kitchen actually needs the service — not a schedule we're selling
A cleaned-up work area: floors squeegeed, equipment moved back, nothing left for your opening crew to deal with

What affects the price

How many pieces of equipment and what type — a conveyor pizza oven is a bigger job than a two-burner range
Condition: baked-on carbon takes scraping, not just chemical
Whether we're also doing the walls, backsplash and floor under the line (usually worth doing at the same time)
One-time reset vs. a recurring schedule

No mystery pricing. We look at the kitchen, put a real number on it, and the estimate is free.

Why kitchens choose a family crew over a franchise

You talk to the people doing the work. Call ARC and you reach Andrew — not a call center or a dispatcher three states away.
The owner's name is on every invoice, and every job ends with a satisfaction sign-off from the person responsible for your kitchen.
Photo documentation on every visit. Before-and-after photos of what we cleaned, so you have proof on file for the fire marshal, the health inspector and your insurer.
100% satisfaction guarantee. If something was missed, tell us and we come back and make it right.
5% of every job is donated to charity. Family-owned, faith-based, licensed, bonded and insured.

Call for a Free Estimate

Whether you need routine equipment cleaning or a deep kitchen refresh, ARC Commercial Cleaning is ready to help.

Call today for a free estimate and keep your kitchen clean, compliant, and running at its best.

(248) 854-1401

The ARC Commercial Cleaning Solutions family team

FAQ

Questions kitchen operators ask us.

What types of cooking equipment do you clean?

We clean cooking lines, grills, fryers, pizza conveyor ovens, prep areas, racks, and other commercial kitchen equipment.

How often should kitchen equipment be professionally cleaned?

Most kitchens benefit from monthly or quarterly deep cleaning, depending on usage and inspection requirements.

Do you clean walk-in coolers?

Yes, we clean walk-in coolers including floors, walls, shelves, and storage areas to maintain sanitation and food safety.

Is this service separate from hood cleaning?

Yes, cooking equipment cleaning focuses on appliances and surfaces, while hood cleaning addresses the exhaust system. Both services work together for a fully clean kitchen.

Do you move the equipment?

Yes. We pull fryers, ranges and prep tables out from the wall, clean behind and underneath, and put everything back. That's where the inspector looks and where the grease fires start.

Can you clean pizza ovens?

Yes — conveyor, deck and rotisserie ovens are some of our most common jobs. See the before-and-afters on Our Work.

Will my equipment be ready to cook the next morning?

Yes. We re-light pilots, put everything back where it was, and leave the line ready for your opening crew.

How is this different from what my staff does nightly?

Nightly cleaning handles surfaces. We handle what a closing crew can't: pulling equipment, boiling out fryers, stripping carbon, and degreasing the walls and floor behind the line.

Do you offer services in my area?

We're based in Oakland County and clean commercial kitchens across Michigan. We have pages for Lapeer, Lake Orion, Oxford, Clarkston, Rochester, Auburn Hills, Pontiac, Flint, Ann Arbor, Chelsea, and Warren — and if your town isn't on that list, call and ask. We travel.

Where we do this work

We're based in Oakland County and handle cooking equipment cleaning for commercial kitchens across Michigan. Here are the towns with their own page — if yours isn't listed, call us anyway. We travel.

Related services

LicensedBondedInsuredFamily-OwnedFaith-Based5% of Sales Donated to Charity

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Free estimate. No pressure. Just a real conversation about what your kitchen needs and what we’d do about it.

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