Mar 19, 2026
Ozone water degreasing kitchen: daily degreasing of professional kitchen surfaces
The professional kitchen is one of the most demanding cleaning environments when it comes to grease contamination. Every day, splashes of cooking fat, olive oil, roasting fat and other liquid or solid fats accumulate on worktops, equipment, walls, extraction hoods and floors. That grease deposit is not only an aesthetic issue but also a practical maintenance concern: ingrained grease attracts dust, becomes harder to remove over time and in prolonged accumulation can affect the service life of equipment. Traditional kitchen cleaning uses alkaline degreasers, degreaser sprays and specific cleaning agents for grease on stainless steel, tiles and cooking surfaces. These products are effective but also bring drawbacks: unpleasant odours, residue on food preparation surfaces, the need for thorough rinsing and the costs and logistics of storage and dosing. Ozone water offers a complementary approach to the daily degreasing of kitchen surfaces. It works without added chemicals, leaves no chemical residue on surfaces and can be produced on site. For the daily maintenance cleaning between more intensive periodic cleanings, ozone water is particularly suitable: it removes light grease film quickly and effectively, keeps surfaces clean between thorough cleans and reduces the cumulative build-up of grease that makes periodic cleanings so intensive. In the professional kitchen, the most relevant application areas for ozone water in degreasing are stainless steel worktops and equipment surfaces, tiled walls around the cooking zone, the exteriors of ovens, fryers and other equipment, and the between-service cleaning of chopping boards and preparation surfaces. Effectiveness varies by surface type and grease load. Stainless steel, tiles and glazed ceramics respond well to ozone water at light to moderate grease contamination. Cooking surfaces with baked-on or carbonised grease require additional chemical or mechanical treatment. The two-cloth method is particularly practical in the kitchen environment: it avoids cross-contamination of grease from one surface to another and provides a hygienic working method for surfaces in contact with food or preparation areas. This article describes the applications of ozone water as a degreaser specifically in the professional kitchen environment, by surface type, the recommended working method and the combination with periodic chemical cleaning in an efficient kitchen cleaning routine. Knowledge of the specific applications of ozone water in the kitchen environment is the basis for a targeted and cost-efficient cleaning routine in professional kitchens of restaurants, hotels, care facilities and catering companies on the work floor Knowledge of the specific applications of ozone water in the kitchen environment is the basis for a targeted and cost-efficient cleaning routine in professional kitchens of restaurants, hotels, care facilities and catering companies on the work floor Knowledge of the specific applications of ozone water in the kitchen environment is the basis for a targeted and cost-efficient cleaning routine in professional kitchens of restaurants, hotels, care facilities and catering companies on the work floor Knowledge of the specific applications of ozone water in the kitchen environment is the basis for a targeted and cost-efficient cleaning routine in professional kitchens of restaurants, hotels, care facilities and catering companies on the work floor Knowledge of the specific applications of ozone water in the kitchen environment is the basis for a targeted and cost-efficient cleaning routine in professional kitchens of restaurants, hotels, care facilities and catering companies on the work floor Knowledge of the specific applications of ozone water in the kitchen environment is the basis for a targeted and cost-efficient cleaning routine in professional kitchens of restaurants, hotels, care facilities and catering companies on the work floor Knowledge of the specific applications of ozone water in the kitchen environment is the basis for a targeted and cost-efficient cleaning routine in
Explanation of using ozone water for degreasing in the professional kitchen: which surfaces are suitable, how the two-cloth method works in the kitchen and how ozone water fits into an efficient kitchen cleaning routine.
Ozone water in the professional kitchen: degreasing by surface type and recommended working method
Stainless steel worktops: daily degreasing
Stainless steel is the most common surface material in professional kitchens and responds well to ozone water for degreasing. The oxidation reaction of ozone with the fatty acid film on the steel surface weakens grease adhesion, after which it is mechanically removed with a cloth. For best results: use the two-cloth method and ensure sufficient contact time before wiping. More on the method: two-cloth method.
Tiled walls and splatter zone
Tiled walls around the cooking zone catch daily splatter grease. With daily ozone water cleaning the deposit stays light and removal is straightforward. If deposits build up and dry out over several days, the effectiveness of ozone water alone decreases. A combination with an alkaline intermediate rinse is then more effective. After thorough cleans, ozone water keeps tiles clean daily.
Equipment surfaces: exteriors and tops
The exteriors of ovens, microwaves, fryers and preparation equipment have light to moderate daily grease deposits that respond well to ozone water. The interiors of ovens and fryers, where grease comes into direct contact with high temperatures and bakes on, are not suitable for ozone water as a primary degreaser. More on which surfaces are and are not suitable: ozone water degreasing surfaces.
Chopping boards and preparation surfaces
Hard plastic chopping boards and smooth preparation surfaces can be cleaned with ozone water for grease residues. The absence of chemical residue is an advantage here: after cleaning with ozone water, rinsing is not required before reuse in food contact. Note that ozone water is not a disinfectant and must not be claimed or used as such.
Ozone water in the kitchen cleaning routine
The most effective use of ozone water in the kitchen is as a daily maintenance agent after each service. This keeps grease deposits low, reduces cumulative build-up and lowers the intensity of weekly or monthly thorough cleans with chemical degreasers. The ozone water machine produces ozone water directly at the point of use. More background: ozone water degreaser.
Costs and affordability
Daily use of ozone water for kitchen degreasing reduces consumption of chemical degreasers and associated costs. The extra time per service is minimal. Questions? the contact page. Full overview: ozone water knowledge guide.
Testimonials
💬 "After the lunch service we wipe all worktops and equipment surfaces with ozone water. The evening thorough clean has been faster and less intensive since then. We use less chemical degreaser and the kitchen looks cleaner throughout the day." — Kitchen manager, restaurant
Further reading
How ozone water removes grease: ozone water degreasing how it works. Versus chemical degreasing: ozone water degreasing vs chemical.