Call us
On site

Raghwat Al Janoub Maintenance and Cleaning

Restaurant cleaning across Saudi Arabia

We clean restaurants, cafes and cloud kitchens across Riyadh and Saudi Arabia.

Call us WhatsApp

Why kitchen cleaning is not about looks

The layer of grease inside an extract hood and its ducting is a fire load sitting over open flames, which is why it is cleaned on a schedule rather than when it looks dirty. Riyadh's fine dust loads the air-handling filters fast and carries odour with it. Skip the deep clean and both the grease and the smell keep coming back.

  • Lower the fire risk over your range

    Grease built up inside the hood and ducting is ready fuel for any spark above the burners. Clearing it from inside the duct, not just off the visible surface, cuts that risk and keeps the extract pulling air the way it should.

  • Ready for a health inspection

    Floor drains, prep surfaces and cold rooms are the first things an inspector checks. When they are disinfected and free of buildup, a visit passes without the kind of note that can close your doors for a day.

  • Remove the smell, not mask it

    Odour settles into seat upholstery and into the AC filters, where a surface wipe never reaches, so it returns on humid days. Hot-water extraction pulls it out of the padding itself rather than spraying over the top.

  • Keep equipment running longer

    Grease and dust choke extract fans and refrigeration coils, so they draw more power and fail suddenly at the worst moment. A scheduled clean of the cold rooms and hood keeps them running steadily through service.

What's Included

We start at the source of grease and odour in the kitchen and finish at the table your guest sits down to.

  • Extract hood and ducting degreased

    We strip the grease from inside the hood, the filters and the rising duct, because that layer is a fire load over the burners. We scrape and wash right down to the metal.

  • Behind the fryer and grill

    We pull out the fryer and grill and reach the wall and floor behind them, where burnt oil collects out of sight. We lift the hardened deposits and set the equipment back in place.

  • Prep surfaces and disinfection

    We wash the prep surfaces and disinfect them with a food-safe product, giving it the contact time it needs, because rushing cancels the effect. We reach the corners and joints where bacteria hide.

  • Floor drains

    We open the floor drains and clear out the built-up fat and debris that cause the smell and the blockages. We wash and disinfect them so water runs away fast without the odour returning.

  • Cold rooms and refrigeration

    We clean the cold rooms and refrigeration inside out and remove the dust that chokes the cooling coils and drives up their power draw. We disinfect shelves and floor and check the door seals.

  • The dining room and tables

    We hot-water extract the seat upholstery to pull odour out of the padding, and clean the tables and front glass of the hard-water spotting before it etches the surface.

Some of our work

Photos from our team's work.

  • A tower elevation with clean reflective panels beside panels carrying dark streaks
  • Two technicians on ropes washing a faceted metal facade at night with a pressure lance
  • A crew on ropes midway down a blue glass tower topped by two masts
  • Three technicians on ropes above a curved glass roof over a building atrium
  • Five technicians on ropes cleaning the yellow and grey elevation of a medical building
  • Seven technicians in yellow helmets descending parallel ropes on aluminium cladding

Related services

The room and the building around it are on one list.

Districts we cover

We clean restaurants and cafes in Riyadh and in other cities across the Kingdom. You will find the list of areas we reach below; it keeps growing, so ask about your location if you do not see it.

The district pages for this service are being prepared and will appear here when they are published.

Questions before booking

Do you work after the restaurant closes?
Yes, we usually work after close or before opening so your service in front of customers is never stopped. We agree the time window that suits your kitchen and hold to it, so your next trading day starts with the place ready to go.

Do we need to empty the kitchen first?
No, there is no need to clear everything out. Just lift exposed food and serving items off the surfaces, and we handle moving the equipment that can be moved and covering what needs it. We tell you in advance about anything we need you to prepare.

Are the products safe around food?
Yes, we use disinfectants made for food-contact surfaces on the prep areas, and rinse well after sanitising. The strong degreasers go only on the hood and metal equipment, kept well away from anywhere that touches food directly.

How long does cleaning a restaurant take?
It depends on the size of the kitchen, the state of the hood and how long grease has been building up. A small kitchen can be done in a single night, while a busy one or a long-neglected one needs more time. We give you a clear estimate after the survey.

Do you handle cafes and cloud kitchens too?
Yes, we work with large restaurants, cafes and cloud kitchens alike. The size of the hood and the number of appliances change, but the principle is the same: reach the source of the grease and odour rather than wiping only what shows. We adapt the plan to your space.

How often should the deep clean be repeated?
The hood and ducting benefit from a fixed schedule more than from waiting for a problem to show, because the grease load builds with every service. Depending on how much you cook, we suggest a regular cycle for the hood and cold rooms, and leave you a simple daily wipe-down in between.

Book a survey of your kitchen

Get in touch to set a survey before or after close. We will put together a cleaning plan that fits your kitchen and your hours, and start where the grease actually gathers.

Call us WhatsApp
Call WhatsApp