In a commercial kitchen, the exhaust system is a fire-safety system. Grease-laden vapour condenses through the hood, plenum, duct and fan every service hour, and the accumulated layer is exactly the fuel a flare-up needs to become a duct fire. That’s why kitchen exhaust cleaning isn’t housekeeping — it’s the maintenance item your insurer and fire inspector ask about.
What we clean
The full path: hood interiors and plenums degreased, filters cleaned or replaced, accessible grease duct cleaned, and the exhaust fan — where grease accumulation does the most mechanical damage — opened up and degreased, along with its rooftop termination. Before/after photos document the result at each stage, because in this category “trust us, it’s clean” isn’t documentation.
Scheduled around service hours
Kitchens can’t close for cleaning. We work overnight, early morning or on dark days, coordinate with your kitchen manager on shutdown and protection of cooking equipment, and leave the line ready for the next service. For hotels and multi-kitchen facilities, work is phased so no outlet loses a full day.
Frequency by cooking volume
How often depends on what and how much you cook: high-volume frying and solid-fuel cooking build grease far faster than light-duty operations. We’ll recommend an interval based on your actual operation, then keep you on schedule — with reminders and consistent records — so compliance is something that happens automatically rather than something someone has to remember.
Documentation that answers questions
Every service produces a dated record: systems cleaned, condition found, photos, and next service due. When an inspector, insurer, landlord or head office asks about your kitchen exhaust maintenance, the answer is a file, not a shrug.