Everything needed to get a commercial kitchen extract system clean, evidenced, and back in service before the next cover.
The core job. We work from the cooking line outwards — canopy, baffle filters, plenum, then the full accessible duct run to the extract fan. Deposits are removed mechanically and with degreasing agents appropriate to the surface, not simply wiped at the openings. Deposit depth is measured at the start and on completion so the result is recorded as a figure.
Issued after every clean, and the reason most of our customers call us rather than a general cleaner. The report contains dated before and after photographs at each access point, deposit readings, a schematic marking anything that could not be reached and why, the products and methods used, and the recommended next service date. Written to hand straight to an insurer, a fire risk assessor or an environmental health officer.
You cannot clean ductwork you cannot open, and a great many kitchens were built without adequate access. We survey the run, identify where panels are needed for proper coverage, and fit purpose-made, grease-tight panels. Done once, it makes every future clean faster and cheaper.
For kitchens on a shorter cycle than the full duct clean, we service canopies and filters on their own, including filter replacement where baffles are beyond cleaning. Useful as an interim between full cleans in heavy-use kitchens.
If you have inherited a site, taken on a new lease, or simply don't know when the system was last done, we'll inspect, measure deposit levels and tell you where you stand — including if the answer is that you don't need a clean yet.
Independent sites and small groups, including high-grease operations — grills, woks and fryers.
Multi-floor riser systems and kitchens that cannot close during the week.
Lower-volume kitchens with sleeping or vulnerable occupants, where evidence matters most.
Multi-site scheduling with reports filed consistently across the portfolio.
Send a photo of your canopy and roughly how many hours a day you cook. You'll have a written quote back, usually the same day.