The kitchen never stops and grease keeps pace
A restaurant hood faces volumes of grease and steam that a domestic hood never meets. Frying and grilling go on for hours without a break, and the fat settles on every surface: the stainless steel canopy inside and out, the filters, and the walls of the extraction duct, gradually narrowing the airway. Grease that builds up in ductwork also brings a risk beyond lost suction power.
We start by listening: tell us what you notice with your restaurant hood and which district you are in, and we agree a suitable time to clean the canopy, the filters and the duct. Call or message us on WhatsApp and we take care of the rest.
- Stainless steel canopy
- Grease tray and filters
- Extraction duct
What does restaurant hood cleaning cover?
These are the parts the cleaning covers in a restaurant hood, depending on its condition and how long it has gone without cleaning.
- The steel canopy outside
We remove the layer of grease and sticky marks from the outside face of the steel canopy, the layer that traps dust and yellows under the constant heat of cooking.
- The canopy interior
The interior faces steam and grease with every meal and is the most heavily soiled part, as fat sticks to the steel and hardens when left long enough.
- The grease tray
We clean the metal grease tray and remove what has collected in it, because when it overflows the grease runs down the canopy and drips onto the hot surface below.
- Mesh or cassette filters
Restaurant filters clog faster because of the intensity of cooking; we clean them and advise on replacement if they are damaged, and that is agreed when you call us.
- The extraction duct
Grease coats the duct walls and gradually narrows the cross-section, weakening suction and building up out of sight. We clean the accessible sections and agree the scope with you when you call.
- Edges and fixings
Edges, screws and fixings collect grease in their tight corners and are often missed during a quick clean, so we include them in the full service.
How do we start?
Three simple steps, and we take care of the rest.
Call or message us on WhatsApp
Tell us the service you need and your district.
Tell us about your restaurant hood
Tell us the type and approximate size of the hood, when it was last cleaned, and which district the restaurant is in, so we can agree the right scope of work.
Agree a time and prepare
We choose a time with you that does not clash with cooking hours, and you switch the hood off before we start and clear pots and equipment from the surrounding area.
We clean and you check
We clean the canopy, filters, grease tray and duct, then switch the hood on with you to check the suction and confirm no grease residue remains on the steel.
A service that comes to your door
- We come to youOur team arrives at your home with its equipment.
- One callCall or message us on WhatsApp and we arrange the rest.
- All kitchen services with one teamWe also handle hood filter cleaning, ceiling extractor cleaning, kitchen cleaning and appliance cleaning.
- Describe the hood in your own wordsA call or a WhatsApp message is enough to tell us the hood's condition and the restaurant's location.
One worry is that cleaning will disrupt your cooking schedule. We agree a time that fits around your kitchen's hours, and we work from the outer canopy through to the duct without leaving any soiled surface behind us.
Photos of our work
What our customers say
ماشاءالله شغل نظيف وخدمه حلو
افضل شركة تنظيف
١٠/١٠ ما شاء الله
Questions about Restaurant hood cleaning
How do I know my restaurant hood needs cleaning now?
Signs include a yellow or brown grease layer on the steel that does not come off with ordinary wiping, smoke from grilling or steam from frying rising into the kitchen instead of being drawn away, and visibly blocked filters. The intensity of cooking in a restaurant makes these signs appear faster than you might expect.
Does restaurant hood cleaning differ from a home hood in the way the work is done?
Yes, a restaurant hood is usually larger and has a longer duct, and the grease is heavier and harder because of the long hours and commercial cooking. That is why the scope of work varies and is agreed with you after you describe the hood's size and when it was last cleaned.
What do I need to prepare at the restaurant before the cleaning?
Switch off the hood and the burners just before we start, clear pots, trays and equipment from the area around the hood, and let us know if the duct runs through a ceiling or a wall, as that affects access and we adjust the scope accordingly.
Why does suction weaken over time even though the hood is still running?
Grease coats the duct walls gradually, narrowing the passage, so the motor keeps running but the air meets more resistance on its way out. Blocked filters add to that resistance. After cleaning you will notice a difference in suction strength when the hood runs.
Does the scope of work change if the duct is long or has more than one bend?
Yes, the length of the duct and the number of bends affect access and the amount of built-up grease. These are among the details you tell us when you call, and we agree the right scope after hearing your description.
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