Kitchen extract cleaning frequency should respond to actual grease loading, cooking methods, operating hours, system design, previous findings and any applicable insurer, landlord or authority requirements. A calendar interval is useful only when it is supported by inspection evidence and a complete definition of which parts of the system are included.
What to confirm before the next step
- Track grease condition at hoods, plenums, accessible ducts and fans rather than relying only on filter appearance.
- Confirm whether filters, canopy, plenum, duct, fan and ecology equipment are included.
- Increase review frequency when cooking load or grease-producing methods increase.
- Plan access panels, shutdown, protection and waste removal before cleaning.
- Keep before-and-after records and unresolved-access limitations.
Questions related to this guide
Factors that determine cleaning frequency
Frying, chargrilling, wok cooking and long operating hours can create different grease loads from light reheating or low-volume preparation. Changes in menu, production volume, make-up air or filter condition can alter deposition even when the system has not changed.
The previous cleaning report is valuable because it can show heavy sections, inaccessible areas and the time taken for buildup to return. A fixed interval should be reviewed when those findings or the operating pattern change.
- Cooking method and grease production
- Daily and weekly operating hours
- Filter type and maintenance
- Duct length, routing and access
- Fan and discharge condition
- Previous grease-depth or condition observations
Define the complete extraction-system scope
A hood-cleaning quotation should state whether it includes removable filters, canopy surfaces, plenum, accessible horizontal and vertical duct sections, access panels, fan housing, blades, discharge area and connected ecology or filtration equipment.
Cleaning only the visible canopy can leave deposits elsewhere in the route. Conversely, some components may be inaccessible, unsafe to open or owned by another party. Those limitations should be recorded before work begins.
Prepare the kitchen and building for cleaning
Agree the shutdown and cool-down period, protect cooking equipment and food-contact surfaces, isolate relevant electrical equipment and confirm safe access to roofs, shafts or external fans. Cleaning chemicals, water and removed grease need a controlled waste route.
Commercial buildings may require permits, security access, fire-system coordination, parking reservations or approval for roof work. Late discovery of these requirements can prevent a complete visit.
- Kitchen shutdown and cool-down
- Equipment and surface protection
- Electrical isolation responsibility
- Roof, shaft and ceiling access
- Water and waste handling
- Permit, induction and handover contacts
What useful cleaning evidence looks like
Records should identify the system, date, areas cleaned, methods used, access limitations, visible defects and recommended follow-up. Before-and-after photographs are most useful when they are labeled by location rather than presented as an undifferentiated gallery.
A completion record does not certify inaccessible sections or unrelated fire-protection systems. The report should avoid broad compliance claims that are not supported by the exact work and project requirement.
Signs the planned interval may be too long
Visible grease beyond normal filter loading, dripping deposits, persistent odour, reduced extraction, unusual fan noise or repeated filter saturation can indicate that review is needed. These symptoms may also involve fan, airflow or equipment faults, so cleaning should not be assumed to solve every performance complaint.
Do not wait for deposits to fall onto equipment or become an operating emergency. Use inspection findings to revise the frequency and scope.
Information required for an accurate quotation
Provide the number and dimensions of hoods, cooking type, operating hours, filter arrangement, duct route if known, fan location, roof or shaft access, last cleaning date and previous report. Photos should show the entire hood line and accessible plant areas.
The final price depends on system size, contamination, access, number of workers, protection, working hours, permits, waste handling and whether specialist access or additional equipment is required.
