KITCHEN EXHAUST CLEANING

The Fire Act requires kitchen exhaust cleaning be confuted at least every 12 months, while AIRAH guidelines recommend that all parts of the canopy and ductwork be checked monthly and cleaned if necessary. It is vital that you check with your insurance company as to what their policy is as some companies require hood cleaning be carried out at more frequent intervals than every 12 months. Filters should be cleaned as often as necessary.

Equipment and furniture in the vicinity of the work area is covered with plastic sheets. The accumulated matter on the duct walls is hazardous and in the interests of health and safety; direct contact should be avoided. Protecting the work areas achieves maximum efficiency in the decontamination process, without compromising the standard of health and safety.

Access panels are fitted as required enabling cleaning and subsequent fogging of ducts. Access panels allow a personal inspection of the service carried out, future inspections uncomplicated and reduces further maintenance costs.
A non-toxic degreasing agent is applied over the inner surface of ducting. The build up of dust, grease and oil binds and sets, adhering to the duct walls. Priming loosens this grit, reducing the amount of physical labour required.

The ducting is manually scraped and brushed to remove the build up from grease and oil. If any problems are noted during this process such as electric cables running through ductwork, these are reported to the client as soon as possible.

The exhaust system will be returned to full operational capacity at the conclusion of each working shift.

When exhaust maintenance is completed the working area is thoroughly cleaned, with all debris removed from the site.

A Certificate of Completion will be issued, along with a written report on the work carried out. Digital before and after photos can be issued on a CD or USB stick if required.

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