Commercial Kitchen Grease Cleaning in Business Bay

There is no fixed rate card. Price follows the size and condition of the property, so a senior member of the team surveys it first and you get a written, itemised quotation the same day. The figure on that quotation is the figure you pay.

MELLS covers ninety communities across Dubai and works in Abu Dhabi and Sharjah for commercial premises. Message +971 58 656 3001 on WhatsApp with your community and we will confirm availability.

Judge any company on three things: whether the team is directly employed or subcontracted, whether the quote is fixed in writing before work starts, and whether a supervisor walks the property with you at the end. MELLS does all three as standard.

Survey usually the same day you ask, quotation the same day, and work scheduled within forty eight hours in most cases. Urgent call outs are handled the same day where the team is free.

Yes. Products are selected for occupied family homes as the default, re entry times are told to you before we leave, and anything stronger is only ever used with your agreement.

Most busy kitchens need the full system quarterly, lighter operations twice a year. It depends on cooking volume and cooking type rather than a fixed rule.

It is priced after a survey, because grease depth varies enormously between a grill line and a pastry section. Portfolios are quoted as one schedule across all sites.

Yes. Photographs at each access point before and after, a written report, and a certificate stating what was cleaned and when. That record is usually what an inspector or insurer actually wants.

No. Almost all of it happens overnight or on a closure day, and the kitchen is food safe and ready for service the next morning.

Message us on WhatsApp on +971 58 656 3001 or call the same number. A senior member of the team surveys the property and you receive a written itemised quotation the same day.

Ninety communities across Dubai for residential work, and Dubai, Abu Dhabi and Sharjah for commercial premises.

It depends entirely on cooking volume and cooking type. A high volume grill or wok line loads grease far faster than a bakery or a sandwich kitchen. Most busy Dubai kitchens need the full system quarterly, lighter operations twice a year. We tell you what your own system's condition suggests rather than selling you a fixed frequency.

Because it is fuel sitting inside a sealed channel with a constant ignition source at one end. A flare-up at the cooking line has a continuous path to travel. It is the reason insurers and civil defence treat extract cleaning records as a compliance matter rather than a housekeeping one.

The whole run, including the vertical riser and the fan. Cleaning only the canopy is the most common shortcut in this trade, and it leaves the actual risk untouched further up the system.

We fit them. A great many kitchens in Dubai were fitted out with no way to reach the duct interior at all, which means the system has never been cleaned internally since the day it was installed.

No. Almost all of this work happens overnight or on a closure day, and the kitchen is ready for service the next morning. Food contact surfaces are protected throughout and the area is left food safe.

Yes. Photographs at each access point before and after, a written report, and a certificate stating what was cleaned and when. That record is usually what the inspector or the insurer actually wants to see.

Yes, and it is easier for you if we do. One schedule, one contact, and consistent documentation across every site rather than a different contractor and a different standard per outlet.

Yes. Deep cleaning of the cooking line, equipment, walls, floors and drains usually happens in the same visit, since the team and the containment are already in place.