Why choose PM Cleaning for hospitality cleaning in Cuesmes?
A professional kitchen deposits 3–5 litres of cooking grease on surfaces weekly. Without daily professional degreasing, this creates fire risk and HACCP non-compliance.
Challenges of hospitality cleaning
- Restaurant dining area: direct client image - every detail counts
- Diverse zones: kitchen, dining room, bar, restrooms, terrace
Professional equipment used
Steam cleaner for joints and difficult greasy areas Professional kitchen degreaser (powerful alkaline) Food-certified products for surfaces in contact with food
Did you know?
- Clogged hood filters reduce extraction by 50% and significantly increase fire risk. (NFPA 96 Standard)
- Steam cleaning (>100°C) eliminates 99.9% of bacteria without any chemical products. (Applied Environmental Microbiology)
Cuesmes at a glance
District of Mons, residential area south of the city. Proximity to the university campus.
Cuesmes is a residential district of Mons near the university campus, where Van Gogh lived in 1879-1880.
Cleaning tips
- Degrease the kitchen from top to bottom: hood > walls > worktops > floor
- Never use the same equipment for kitchen and restrooms (cross-contamination)
AFSCA conducts an average of 100,000 inspections per year in Belgium - hospitality establishments are the primary target
Frequently asked questions
ISSA EMEA Member - European Cleaning Industry Federation
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