Kitchen Exhaust Cleaning— done commercially.
Commercial Kitchen Exhaust Cleaning
Grease removal across hoods, ducts and exhaust fans in commercial kitchens.
Duct Clean Co. cleans commercial kitchen exhaust systems — hoods, plenums, duct runs and exhaust fans — for hotels, restaurants, QSR chains and commercial kitchens across India. Grease is removed to bare metal where access allows, with before-and-after photographs at every access point and a service certificate at handover.
The system problem
What is actually happening inside.
Grease aerosolised during cooking condenses inside hoods, duct runs and exhaust fans. It builds silently until airflow drops, odours appear, or a fire incident forces the issue.
Surface-level hood wiping leaves the concealed duct network — where the real accumulation sits — untouched.
01Fire risk
Grease-laden ductwork is fuel running through the building. Removing accumulation to bare metal is a fire-safety control, not a cosmetic task.
02Kitchen performance
Restricted exhaust raises kitchen heat and smoke spillage, degrading working conditions and extraction efficiency.
03Compliance & insurance
Insurers and auditors increasingly ask for documented exhaust cleaning. A certificate with photographic evidence answers that question.
The DCC approach
Engineered around your operations.
We open the full exhaust path — hood, plenum, horizontal and vertical runs, fan — and clean to bare metal where access allows. Where access is missing, we install access panels so the system stays cleanable. Work is scheduled around service hours, typically overnight.
Survey → Plan → Execute → Verify → Handover
B1 — Survey & inspection
- 01Full-path inspection: hood, plenum, duct runs, fan
- 02Grease accumulation grading with photographs
- 03Access panel requirement mapping
- 04Night-window and kitchen downtime plan
C1 — Cleaning methodology
- 01Hood, filter and plenum degreasing
- 02Duct interior scraping and chemical degreasing to bare metal
- 03Exhaust fan dismantling, cleaning and reassembly
- 04Access panel installation where required
- 05Grease waste containment and responsible disposal
C2 — Technology & equipment
- 01Food-safe degreasing chemistry
- 02High-temperature pressure washing with recovery
- 03Magnetic duct access panels
- 04Photographic before/after capture at every access point
C3 — Site protection & safety
- 01Kitchen equipment sheeted and protected
- 02Waste-water recovery, no drain discharge
- 03Slip-controlled work zones overnight
- 04Kitchen handed back service-ready each morning
Verification & handover
Completion you can see.
// DCC field documentation — camera-inspection photography from live client systems.
Every commercial kitchen exhaust cleaning engagement closes with the DCC Evidence Standard: photographic records, signed checklists, system observations and a service certificate.
The evidence you receive at handover
- Inspection record
- Before photographs
- Controlled execution log
- After photographs
- Completion checklist
- Service certificate
- Handover pack
- Condition observations
Relevant industries
Where this service runs.
FAQs
Asked by facility teams.
The first step costs nothing
SEE YOUR SYSTEM.THEN DECIDE.
A DCC survey inspects the system, grades the condition with photographs, and tells you what the evidence supports. Scope follows evidence — never the other way around.
Survey → Plan → Execute → Verify → Handover