Duct cleaning for Commercial Kitchens
Inspection-led kitchen exhaust, drain and grease trap cleaning planned around food preparation, shutdown and reopening requirements.
The cleaning plan must reflect the way the facility operates.
Survey findings are converted into a plan for zoning, protection, access, cleaning and verification. Engineering, EHS, operations and procurement teams can review the scope before mobilisation.
Operational priorities
- Grease control
- Extraction performance
- Protected execution
- Safe restoration
Questions that should be resolved before work starts.
Commercial duct cleaning affects occupied areas, service routes and mechanical systems. The project plan must define responsibilities, restrictions and the expected completion record.
How the scope is shaped
- Survey the complete accessible system
- Agree protection and shutdown windows
- Control residue and waste movement
- Verify restoration before handover
Start with the affected duct system.
Kitchen Duct & Exhaust System Cleaning
Specialist cleaning of commercial kitchen exhaust systems, including accessible hoods, plenums, ductwork, exhaust fans and discharge areas to remove accumulated grease and deposits with work planned around kitchen operations.
02Commercial Drain & Grease Trap Cleaning
Planned cleaning of commercial drain lines and grease traps to remove accumulated grease, sludge and deposits in kitchens and high-use facilities, with service structured around site access and operating requirements.
What facility teams ask.
Can kitchen exhaust and grease trap work be coordinated?+
They can be planned within one facility programme, but each system requires its own access, cleaning method, waste controls and completion record.
Can the work be completed between service periods?+
The survey determines whether the available shutdown window allows safe protection, cleaning, restoration and verification before operations resume.