Industries
Pressure washing for shared and commissary kitchens.
Grease-stained back doors, the walls by the kitchen vents, grease bin pads, dumpster enclosures, dock aprons and food-truck bays at commissary and incubator kitchens, washed after the last shift.
Where a dozen kitchens share one back door.
A commissary or incubator kitchen hosts caterers, bakers, food-truck crews and packaged-food startups in the same building. Every one of them hauls product out the back and drags bins to the enclosure. By the end of a busy week the concrete behind the kitchen is dark, slick and smells like the fryer.
Raincrest washes the outside of shared kitchens: the service yard, the grease bin pad, the greasy walls by the kitchen vents, the trash enclosure, the loading door and the lot where food trucks park to stock up. Kitchen managers get a property that looks the part when a new tenant tours it.
Shared kitchens in our service area.
Shared and incubator kitchens run from single rental rooms to full commissaries with their own truck bays.
Each of those buildings has the same outdoor pattern: a door that sees constant traffic, a grease container, a trash enclosure and vehicles idling while they load. That pattern is what we plan the wash around.
Grease areas and the walls behind the kitchen.
Grease is the hardest stain behind any kitchen. It soaks into concrete around the grease bin, tracks out the door on shoes and cart wheels, and settles on the wall and ground below the kitchen vents. We pretreat those areas with a degreaser, wash them and go back over the darkest spots until the surface looks even.
Exterior walls near the kitchen vents carry a sticky film that holds dust and makes paint look old. Those walls are washed from the top down at a pressure that suits the finish, along with the doors, frames and the trim around them.
Dumpster pads, dock aprons and food-truck bays.
Trash enclosures at a shared kitchen fill faster than at a single restaurant, and food waste leaves residue on the pad, the walls and the gates. We clear loose debris, wash the enclosure inside and out and finish with the approach where the hauler stops.
Dock aprons and loading doors pick up spilled product, pallet debris and tire marks from delivery trucks. Food-truck parking bays collect drips from generators and gray-water tanks, and the walk from the bays to the kitchen door collects whatever falls off a cart. Those areas are washed in the same visit. See loading dock cleaning for the dock side.
After the last shift, before the first.
Shared kitchens rarely stand empty, so we work the overnight gap or the slowest morning of the week. The yard is washed in sections so a tenant can still reach the door, and vehicles in the truck bays are moved one at a time. Inlets near the wash are covered before work starts.
Put the grease and trash areas on a monthly cycle and the walls and front entry on a quarterly one. An extra wash before a health inspection or a tenant open house fits in between, and our guide to keeping dumpster pads clean between washes covers the daily habits.
Clean outdoor areas for inspections and tours.
Inspectors and prospective tenants both walk around back. A grease pad that looks scrubbed and an enclosure that does not smell say more about how a kitchen is run than a polished front entry. Regular exterior washing keeps those areas in the condition you want people to see.
Every crew member is background-checked, a supervisor inspects the finished work, and kitchen owners receive a certificate of insurance. Delivery-only kitchens with heavy courier traffic are covered on our ghost kitchen pressure washing page.
What sets the price.
The price reflects the size of the service yard and lot, how heavy the grease staining is, the number of enclosures and dock doors, the wall area behind the kitchen and the hours available for the work. A walkthrough ends in a written quote listing each area and its frequency.
Kitchens that also run a storefront or café can add the customer side through restaurant exterior cleaning.
A few useful answers
Common questions.
Can you get grease stains out of the concrete behind the kitchen?
Yes. Fresh grease washes out, and older stains lighten a great deal with degreaser and repeated passes.
Do you wash the greasy wall behind the kitchen?
Yes. The wall, doors and trim near the kitchen vents are degreased and washed from the top down.
Can you work while food trucks are parked in the bays?
Yes. We wash around parked trucks and move through the bays one at a time as operators pull out.
How often should a commissary's trash area be washed?
Monthly for the enclosure and grease pad, with extra visits before an inspection or a busy season.
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