A commercial kitchen produces far more grease than any home. Fryers, chargrills, woks and solid-fuel ovens send fat-laden vapour into the extraction canopy all day, and it settles in the filters, canopy and ductwork. Left too long, that grease becomes a serious fire risk and a common reason for failed hygiene and insurance inspections.
What's included
- Canopy interior and exterior degreased
- Baffle filters cleaned in a hot soak, damaged ones flagged
- Grease troughs, gutters and collection cups emptied and cleaned
- Accessible ductwork cleaned through existing access panels
- Extract fan and plenum cleaned where reachable
- Cooking line and floor protected throughout
- Photographs of each cleaned section
- Written report noting areas that could not be reached
Canopies, filters and ductwork
We clean the full canopy, including the underside, the grease channels and the filter housings. Baffle filters are removed and degreased in a hot soak tank, then refitted. Accessible ductwork is cleaned through existing access panels, and we report on any sections that need additional access hatches fitting.
Out of hours, without disrupting service
Many insurers and fire-risk assessors refer to the BESA TR19 Grease specification for kitchen extract ductwork cleaning intervals. If your insurer has asked for TR19 Grease cleaning or a post-clean report, let us know when you request a quote so the visit covers the full system and the right paperwork.
Reports for insurers and inspections
We work around your opening hours, usually overnight or before service, so the kitchen is ready for the next shift. Cleaning frequency depends on your menu and hours: heavy use such as fryers and chargrills may need cleaning every three months, while lighter use can be every six to twelve months.
How the visit works
01
Survey and photos
We record the canopy, filters, access panels and duct route so the clean can be measured against a starting point.
02
Shut down and protect
Once the line is cold and the extract is off, we sheet the cooking equipment and floor.
03
Canopy, filters and duct
Filters soak while the canopy, troughs and accessible ductwork are scraped and degreased.
04
Restart and report
Filters go back in, the system is run, and you get photos and a written report for your records.
Common problems we fix
How often should a restaurant extract system be cleaned?
Heavy grease cooking typically needs the canopy and filters cleaned every one to three months and the ductwork every three to six. Moderate use is usually every six months, light use every twelve. Your insurer's requirements take priority.
Commercial extraction cleaning cost
Cost depends on canopy size, number of filters, length and access of ductwork, roof fan access and whether the work is done out of hours. Photos of the canopy help us price it accurately.
Kitchen canopy cleaning vs duct cleaning
Canopy cleaning covers the hood and filters above the cooking line. Duct cleaning covers the ductwork from the canopy to the extract fan and discharge. Both collect grease and both matter for fire safety.
What affects the price
Commercial extract cleaning is priced on canopy length, the number of baffle filters, the length and access of the ductwork, roof or wall fan access and the time of day the work has to be done. Photos of the canopy, the filters and any duct access panels let us price it before a survey.
Send photos for a written quoteWhat you can do yourself
Kitchen staff should wipe the canopy and empty grease cups daily, and clean baffle filters weekly in a sink soak or dishwasher if the filters are rated for it. Ductwork, fans and the inside of the plenum need a professional clean with access panels and a report.
Questions about Commercial Kitchen Extract Cleaning
Yes. We provide a written report with before and after photos of the canopy, filters and accessible ductwork, along with any areas that could not be reached.
No. The extraction must be switched off and the cooking equipment cold, so we work outside service hours.
Yes, in a hot degreasing soak. Filters that are warped, damaged or missing clips should be replaced so they seal properly.
TR19 Grease is a BESA specification for cleaning grease extract ductwork in commercial kitchens. It sets out inspection, cleaning intervals and how cleanliness is measured, and is widely referenced by insurers.
Get a free quote
Tell us the make or model, add a photo of the underside of the hood, and let us know whether it vents outside or recirculates.
