Kitchen exhaust cleaning (often referred to as hood cleaning) is the process of removing grease that has accumulated inside the ducts, hoods, fans and vents of exhaust systems of commercial kitchens. Left uncleaned, kitchen exhaust systems eventually accumulate enough grease to become extreme fire hazards. Exhaust systems must be inspected regularly, at intervals consistent with usage, to determine whether cleaning is needed before a dangerous amount of grease has accumulated.

When it comes to kitchen exhaust grease duct cleaning, most Standards/Codes/Regulations state that hood and canopy cleaning is to be checked for excessive grease accumulation monthly (at a minimum). The duct and fan should be checked roughly every six to 12 months, depending on your insurance policy requirements. It’s messy, disruptive and some kitchen exhaust systems are dirty again just one month after a clean when using traditional filters. Any excess build-up will put a store at risk for fire and can quickly build up in between cleans.

Method of Cleaning

Kitchen Ducts are more often than not, found to be extremely greasy and therefore require ‘Wet’ cleaning methods. We use several safe and technological advanced methods to safely clean the system.

We use several safe methods for cleaning, one of which is a rotating brush and high-pressure steam nozzle. The other method involves a technician descending in the ducts depending upon the size of the duct to manually clean the duct. It has been our experience that most duct systems have little or no access and our procedure includes installing access panels or access doors to gain access.

All ‘cleaning agents’ used by us are ‘food grade’, ‘non-inflammable’, ‘environmentally safe’ and metal friendly.

We provide comprehensive ‘After Service Report’ and ‘Before’ and ‘After’ photographs of all the areas cleaned by us.

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