Industries
Cleaning for shared commercial kitchens.
Commissary, shared-use and incubator kitchens in Santa Rosa, Sacramento and Stockton cleaned between tenants, with stations, walk-ins, dish areas and drains ready for each booking.
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Printable checklist
Every tenant walks into a clean kitchen.
Shared kitchens rent the same stations to many businesses. A caterer, a baker, a meal-prep company and a food truck can all cook in one room in a single day. Each one expects to arrive to clean steel and a dry floor. Arbor cleans commissary, shared-use and incubator kitchens so the operator can make that promise to every tenant.
The written plan covers the whole building: prep stations and cooking lines, walk-in coolers and freezers, dish areas, floors and floor drains, grease-prone walls and equipment, and the restrooms and lockers tenants share. Frequencies follow your booking calendar.
Rented kitchens in Sonoma County and Sacramento.
Commissaries and incubator kitchens host caterers, bakers and food trucks, and trucks return to them daily for cleaning and servicing.
That daily return puts steady wear on wash areas, sinks and storage rooms.
Stations, lines and equipment.
The crew degreases range fronts, oven doors, fryer cabinets and mixer housings, wipes shelving and table frames, and cleans wall panels and backsplashes along the line. Hand sinks and three-compartment sinks are scrubbed and dried, and soap and towels are refilled. Each station is left clear and ready.
Incubator kitchens with private units are cleaned unit by unit as the operator opens them, with the shared aisles between them done on the same visit. Tenant equipment, pans and ingredients stay where they are unless the operator asks for a move.
Grease past the line.
Every tenant who cooks leaves grease on the stainless around the stations, and it is degreased on each deep clean so the next booking starts on a surface that is not tacky.
Grease spreads past the line to door plates, switches, cart handles, mop sinks and the tile around the fryers. Those spots each have a line in the plan, and walls near the line and the dish pit are washed on a rotation so stains never settle in.
Walk-ins, dish areas, floors and drains.
Walk-in coolers and freezers are cleaned as the operator clears shelving, with gaskets, handles, strip curtains and floors done every time. The dish area gets its tile, drainboards and splash zones scrubbed, and its floor gets extra attention because it stays wet.
Quarry tile and sealed concrete are scrubbed with deck brushes or an auto-scrubber, rinsed and squeegeed to the drains, and floor sinks and trench drains have their grates lifted and cleared. Restrooms and locker areas are cleaned and stocked for tenants changing before a long shift.
Changeovers and inspection readiness.
The changeover between bookings is the moment tenants judge. A short reset wipes the stations just used, spot-mops the floor, pulls trash and cardboard and refills the sinks. The full deep clean of floors, drains, walls and walk-ins runs overnight or in the quietest block on the calendar.
Environmental health inspectors look at shared areas as well as each tenant’s station. Regular deep cleaning keeps floors, drains, walls, walk-ins and restrooms in good shape, leaving the operator free to focus on tenant practices. Kitchens that cook mostly for delivery apps can compare our ghost kitchen cleaning.
What sets the price.
Shared kitchen pricing comes from square footage, the number of stations and units, booked hours and daily changeovers, walk-ins, floor type and visits per week.
Arbor is insured and covers its crews with workers’ compensation, and a certificate of insurance goes to every client for the landlord’s file. The free walkthrough during a slow block turns your layout into a written plan and quote.
A few useful answers
Common questions
Can the kitchen be reset between two bookings on the same day?
Yes. A short reset covers the stations used, the floor, trash and sinks, and the deep clean runs overnight or in the quietest block.
Are prep tables and other food-contact surfaces part of the clean?
Yes. On every reset the crew washes and sanitizes prep tables, cutting stations and any surface food touches, so the next tenant starts clean.
Does deep cleaning help with health inspections?
Yes. It keeps floors, drains, walls, walk-ins and restrooms in good shape, so the operator can focus on tenant practices when the inspector arrives.
Do you clean commissaries used by food trucks?
Yes. Wash areas, mop sinks, storage rooms, prep stations and restrooms are all part of the plan.