Grease builds up where you cannot see it
The hood pulls steam, grease and smoke away from the cooking line every day, and whatever does not leave with the airflow settles on the filters, the duct walls and the fan. In a commercial kitchen running long hours, those deposits harden into a thick layer that restricts airflow and causes persistent odour.
Call or message us on WhatsApp, tell us your district, the type of restaurant and how many hood units you have, and we agree a time that fits your kitchen downtime.
- Filters and canopy
- Ducts and fans
- Frame and surrounding walls
What does restaurant hood cleaning cover?
These are the parts the cleaning covers in each hood unit, depending on its condition and how long the kitchen has been running.
- Mesh grease filters
The filters are removed and cleaned separately to clear the hardened grease between their layers, as they are the first barrier before grease reaches the duct.
- Hood canopy interior
We remove the grease layer from the inner surface of the metal canopy, where cooking vapour condenses and leaves deposits on the steel or aluminium.
- Extraction ducts
We clean the duct walls from inside, because grease settles along the full length of the run and the buildup narrows the air passage.
- Extraction fan
Grease on the fan blades slows its rotation and weakens the draw, so we remove it and clean the blades.
- Grease collection tray
We empty and wash the grease collection tray, since an overfull tray means grease overflows or the filters stop doing their job.
- External frame and surrounding walls
We wipe the outer frame of the hood and the adjacent wall, because grease and vapour leave deposits on the kitchen tiles and grout.
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 the details
Tell us which district your restaurant is in, how many hood units you have and where they sit in the kitchen, when they were last cleaned, and what you are noticing now.
We agree a time and preparation
We fix a time that fits your kitchen downtime, and you make sure the cooking equipment is off before we start and that there is clear access to the hood and duct.
We do the work and you check
We clean the filters, canopy, ducts, fan and collection tray, then you check with us that the airflow is restored and the filters are back in place before the kitchen reopens.
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.
- Your premises covered in one placeWe also handle commercial pest control & contracts, commercial post-construction cleaning, and hotel & resort cleaning.
- Just describe what you seeA WhatsApp message or a call is enough to describe the hood's condition and when it was last cleaned.
One worry is that cleaning the ducts means dismantling many parts and shutting the kitchen for a long stretch. We ask about your units when you call, and we agree the scope and the timing with you before anything starts, so there are no surprises.
Photos of our work
What our customers say
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Questions about Restaurant hood cleaning
How do I know my restaurant hood needs cleaning now?
A clear sign is weak airflow above the cooking line, or a persistent grease smell after the equipment is off. Another is grease visibly running down the filter edges or building up on the wall behind the hood. In commercial kitchens deposits accumulate faster than many owners expect.
Which parts of the hood does routine kitchen cleaning not reach?
Daily cleaning reaches the outer hood surface and sometimes the filters. But the inner duct walls and the extraction fan are never touched by a daily cloth, and those are where the heaviest hardened grease collects.
Our hood is relatively new, does it still need a specialist clean?
Yes, even a hood in its early years accumulates grease quickly in a busy commercial kitchen. The duct and fan begin trapping deposits from the first day of use, and waiting until visible signs appear makes removing the layers harder.
The hood looks clean on the outside, does it really need cleaning?
Yes, because grease settles on the inner canopy surface, the duct walls and the fan, all out of sight in normal use. The outside appearance says nothing about the state of the duct inside, which is why cleaning is needed even when the exterior looks acceptable.
Does the job change if I have more than one hood unit?
Yes, the number of units, the length of the duct runs and their position in the kitchen all affect the scope. That is why we ask for these details when you call, and we agree on what suits your premises from there.
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