your idea of having deep kitchen cleaning as an 'add on' to oven cleaning struck me as the equivalent of a hairdresser deciding to have a go at heart surgery, but then I thought that it might be a natural progression if you're already dismantling ovens and using acid baths etc.
I'm about to expand my area of operation in deep cleaning, and I've found it useful to have someone leading the team who has a certificate in Intermediate Food Hygiene, since commercial kitchens will almost certainly retain a copy of the certificate of deep cleaning in their Food Safety Policies, and it's helpful to know what the EHO areas of concern are. Neil's quite right, it's horrible work (especially duct cleaning) but it can be very lucrative and the specialised nature of the work means that there isn't quite so much competition in this area as there is in other fields. If you're half way along with your plans, and you have the appropriate experience, I'd be pleased to hear from you, or indeed anyone in this field, with a view to subbing some of this work out. I'm on
pristinecleanltd@aol.comCallum