Duct cleaning for Restaurants and QSRs
Repeatable commercial kitchen exhaust cleaning for individual restaurants and approved multi location portfolios.
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 removal
- Portfolio consistency
- Night execution
- Closure evidence
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 exhaust path
- Use one scope and report structure across locations
- Plan restoration before kitchen opening
- Record access limitations and observed defects
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 you support a restaurant chain across several cities?+
Yes, approved locations can use a common survey, scope and reporting format while each property retains a site specific method and work plan.
Is hood cleaning alone sufficient?+
A professional survey should review the plenum, accessible ducts, fan and discharge point as well as the hood.