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Deep cleaning and sanitation for the flight kitchens, catering commissaries, and food-logistics facilities that ring Hartsfield-Jackson across College Park and Hapeville — equipment, cold storage, floors, drains, and food-contact surfaces cleaned to health-code standards. Southeast Commercial Services has cleaned commercial and industrial kitchens across metro Atlanta since 1991, commercial and industrial only.
Tell us about your kitchen and cleaning needs — we typically reply within the hour (Mon–Fri).
College Park’s foodservice runs at a scale found almost nowhere else in Georgia. Wrapped around Hartsfield-Jackson Atlanta International Airport — the world’s busiest — the College Park and Hapeville corridor is home to the flight kitchens and in-flight catering commissaries that produce tens of thousands of airline meals a day, alongside the food-logistics, distribution, and cold-storage facilities that keep them supplied. These are industrial production kitchens, not restaurants: high-volume, continuous-shift operations where sanitation is a compliance function, not a chore.
Southeast Commercial Services works this corridor from our Atlanta (Piedmont) and Decatur offices, a straight run down I-85 and I-285 into the airport area. We scope and schedule deep cleaning around the round-the-clock production these facilities keep, cleaning to health-code and food-safety standards for facilities managers and production directors. Commercial and industrial only — not restaurants, and not hood-only contracts.
The College Park and Hapeville airport corridor concentrates a genuinely one-of-a-kind mix of large-scale production foodservice. It is a national hub for airline catering: Gate Gourmet (part of gategroup) operates a large flight kitchen in the Hapeville area, and LSG Sky Chefs runs an airport-area flight-kitchen operation as well — the kind of facilities that turn out thousands of tray-assembled meals per shift. Delta Air Lines in-flight catering adds to the volume; the meals produced for departures out of Hartsfield-Jackson number in the tens of thousands a day across the corridor.
Beyond the flight kitchens, the Fulton Industrial district and the airport-area logistics belt hold cold-storage warehouses and food-distribution facilities whose production and staging kitchens run on the same industrial sanitation standards. Southeast deep-cleans these flight kitchens, catering commissaries, and food-logistics production kitchens; we do not claim these operators as clients — they represent the large-scale production kitchen types present in the College Park market that we serve.
Commercial kitchen deep cleaning in College Park is the professional, top-to-bottom cleaning and sanitation of large-scale production and flight-kitchen operations in the airport corridor around Hartsfield-Jackson — flight kitchens and in-flight catering commissaries in College Park and Hapeville, plus airport-area food-logistics and cold-storage facilities. It reaches beyond daily wiping to clean cooking and production equipment, prep and cold-storage surfaces, floors and drains, walls, and food-contact surfaces with commercial chemicals and steam, to health-code standards. In College Park it’s provided by Southeast Commercial Services, a licensed, insured Georgia contractor working commercial and industrial only.
It’s a facilities-grade service scoped, scheduled, and quoted for the way high-volume production kitchens actually run. Southeast has cleaned metro Atlanta kitchens since 1991.
A full facilities-grade deep clean — cooking equipment and cold storage through floors, drains, and food-contact surfaces — using commercial chemicals and steam, on a one-time or recurring schedule.
Ovens, ranges, kettles, fryers, and cooking lines cleaned with commercial chemicals and steam to break down baked-on grease and carbon that daily wiping can't touch.
Walk-in coolers and freezers, prep tables, and stainless work surfaces deep cleaned and sanitized to reduce cross-contamination in high-throughput kitchens.
Burnt, crusted-on food removed from stoves, burners, and cooktops so surfaces are sanitary and service-ready.
Kitchen floors and floor drains kept clean and grease-free — reducing slip hazards, odors, and the grime that collects in corners and grout across large kitchen footprints.
Walls, ceilings, countertops, prep surfaces, and food-contact areas sanitized to reduce cross-contamination and bacterial buildup.
Dish areas, storage, and back-of-house surfaces cleaned to the standard health inspectors expect — scoped for corporate and institutional operations.
Cleaning a whole food-service facility, not just the kitchen? See our broader whole-facility deep cleaning service, or keep your operation inspection-ready year round with recurring commercial janitorial programs. Replacing or resurfacing the floor too? Our sanitary epoxy kitchen flooring is built for grease and wash-down.
Three decades of large commercial and industrial kitchen experience, cleaning to the standards Georgia health inspectors expect — built around the way high-volume production operations run.
We deep clean large commercial and industrial food-production kitchens:
Facilities managers keep us on the vendor list because we deliver what a passing inspection actually requires:
A deep clean is only as good as how it's scoped and scheduled. On every kitchen we:
Cost depends on the size of the kitchen, its condition and level of buildup, the scope of the cleaning, and how often you need service. Because those factors vary widely across flight kitchens, food-logistics commissaries, and airport-area production kitchens, every job is quoted after an on-site walkthrough — there is no flat rate.
Yes. The College Park and Hapeville corridor around Hartsfield-Jackson is one of the country's densest concentrations of large-scale production foodservice — flight kitchens and in-flight catering commissaries that turn out tens of thousands of meals a day, plus airport-area food-logistics and cold-storage facilities. Southeast Commercial Services deep-cleans these large commercial and industrial production kitchens to health-code standards, commercial and industrial only.
Yes. Flight kitchens and food-logistics commissaries near the airport run around the clock to keep pace with flight schedules, so we scope and schedule deep cleaning around shift changes and slower production windows to keep the facility inspection-ready without stopping output. We offer one-time and recurring programs.
Cost depends on the size of the kitchen, its condition and level of buildup, the scope of the cleaning, and how often you need service. Because those factors vary widely across flight kitchens, food-logistics commissaries, and airport-area production kitchens, every job is quoted after an on-site walkthrough — there is no flat rate.
Most commercial and institutional kitchens benefit from a professional deep clean every one to three months, with high-volume operations closer to monthly and lighter kitchens quarterly. Large-scale production and flight kitchens usually need the most frequent cadence. The right frequency depends on cooking volume, buildup, and your inspection schedule — we set a recurring cadence around your operation so the kitchen stays inspection-ready year round.
College Park is one stop on our metro Atlanta commercial kitchen cleaning map. We also serve the neighboring airport-area communities around Hartsfield-Jackson — including East Point to the north and Hapeville just across the airport to the east.
For the full picture of who we serve and how deep cleaning is scoped across the region, start at our metro Atlanta commercial kitchen cleaning hub. Cleaning more than the kitchen? Pair a deep clean with recurring commercial janitorial programs, or resurface a worn production-kitchen floor with sanitary epoxy flooring built for grease and wash-down. Nearby areas including East Point and Hapeville are served from the same Atlanta and Decatur crews.
Tell us your kitchen type, rough size, and how often you need service. A Southeast Commercial Services team member will follow up to schedule a walkthrough — typically within the hour, Monday–Friday.