One of the most common causes of kitchen fires is a kitchen exhaust system that is not properly cleaned and clogged down with grease and fat deposits. Kitchen exhaust cleaning should be carried out once every year or every six months or even at shorter intervals, depending on how heavily the kitchen is used. The accumulation of grease and fat deposits in a kitchen’s exhaust is considered to be a fire hazard and it should be cleaned regularly by an accredited company to ensure that no accidents occur.
The cleaning process consists of scrapping the entire exhaust system (although this step is sometimes not required) and then washing the exhaust with food-safe caustic chemicals and hot water pressure washing is used for areas where it is possible to safely collect the dissolved grease and water. Upon completion of the cleaning process, we shall submit the report and certificate along with the Before' and 'After' photographs.
We do not just clean what can visually be seen. Our professional scope of work involves cleaning all components and ductwork in the kitchen exhaust system for proper maintenance and to prevent fires. Furthermore, by cleaning the entire system, we are able to check for possible system blockage, and visually verify that the louver and dampers are working correctly. Our specifications are as follows:
The need for specialist cleaning of extract systems will depend on the level of usage of the cooking equipment, types and quantity of cooking and other risk factors such as vulnerability of the system to ignition and of the building and its occupant/users to system fire, hygiene, vermin and mechanical hazards. Typical cleaning intervals are shown below.
| Heavy Use | 12-16 hours per day | monthly 2 times |
| Moderate Use | 6-12 hours per day | Every 3 months |
| Light Use | 2-6 hours per day | Every 6 months |