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.
Survey the access. Select the method. Plan the work.
Real site conditions determine the equipment, protection, work zones and evidence required for a responsible specialist service.
Remove accessible grease deposits from the agreed exhaust path and establish a documented inspection and cleaning record for the facility.
The scope begins with the system condition, configuration and operational requirements. The survey defines what can be accessed, which method is suitable and how completion will be recorded.
When to arrange an inspection
- Visible grease beyond the filters or inside access panels
- Smoke or vapour lingering near the hood
- Persistent grease odour in kitchen support areas
- Incomplete or inconsistent inspection records
What may be covered and what you can receive.
System components
- Hoods, filters and canopy interiors within the approved scope
- Accessible plenum and horizontal or vertical duct sections
- Exhaust fan blades, housing and discharge area
- Equipment protection and controlled collection of residue
Service records
- Job completion report
- Matched images from agreed inspection points
- Service sticker where included in the contract
- Cleaning certificate with limitations and observations
The method must suit the actual system.
The full exhaust path should be surveyed before pricing. Access, grease loading, fan condition, roof access, isolation, chemical handling and wastewater controls must be agreed with the facility before work begins.
Read about standards and documentation →Execution sequence
- Protect
- Degrease
- Clean
Important points before approval.
Does kitchen exhaust cleaning include only the hood?+
No. A complete survey should review the hood, plenum, accessible duct sections, fan and discharge point. The quotation must state exactly which components and sections are included.
How often should a commercial kitchen exhaust be inspected?+
The inspection schedule depends on cooking volume, fuel, food type, operating hours and applicable fire safety requirements. The facility should use its risk assessment and the requirements of the relevant authority to set the interval.
Can cleaning be completed after kitchen closing time?+
Yes, many projects are planned after service. The work window must allow enough time for isolation, protection, cleaning, restoration and a joint inspection before the kitchen reopens.