FULL EXTRACTION SYSTEM CLEANING

A commercial kitchen extraction system works as one connected route, from the canopy above the cooking line to the filters, ductwork, fan and final discharge. Duct Clean London plans cleaning around that complete route. We help restaurants, cafés, takeaways, hotels and other professional kitchens manage grease accumulation with a clearly agreed scope and practical post-clean records.

Treating each component separately can leave important sections overlooked. We review the canopy, filter type, visible ductwork, access panels, fan location and discharge arrangement together. The agreed service may include canopy degreasing, suitable metal grease-filter cleaning, accessible internal duct cleaning and cleaning of accessible fan components. System design, condition and access determine what is possible. Concealed risers, long horizontal runs, roof equipment and external ductwork may require additional planning, permissions or specialist access before they can be included.

Provide the full site address and postcode, photographs of the cooking line and extraction equipment, opening hours and your preferred working dates. Tell us whether the kitchen uses fryers, grills, woks, charcoal equipment or other high-grease cooking processes. If you have a previous cleaning report, send it with the enquiry. It may identify inaccessible areas or recommended access panels. We also need to know about parking, loading, stairs, roof access, noise restrictions and any building-management rules that affect the visit.

Cooking equipment must be switched off, cooled and made available at the agreed time. Food, utensils and movable items should be removed from the working area, while fixed equipment is protected appropriately. Safe access is planned without using kitchen appliances as platforms. Our engineers work to the confirmed scope and keep you informed if the actual system differs from the information provided. Evening, overnight or weekend appointments can be arranged where suitable, helping busy kitchens plan the work around service hours.

We provide post-clean photographs and a record of the work completed, including any access limitations or areas requiring follow-up. Cleaning can remove accumulated deposits, but it does not repair electrical faults, worn bearings, damaged ductwork or poor system design. If suction remains weak, further mechanical investigation may be required. We can discuss future maintenance based on operating hours, menu, cooking methods and the condition observed during the visit. Our core coverage is North West, West and Central London, with Zones 1–4 enquiries welcomed.

A kitchen extraction system carries heat, vapour and grease-laden air away from cooking equipment. The route may include several canopies, plenums, horizontal ducts, vertical risers, access panels, a fan and an external discharge. Cleaning only the easiest section can leave deposits elsewhere, so planning begins by tracing the route as far as reasonably possible. Existing drawings and previous reports are helpful, but a site inspection may still be required where the route is concealed. Safe access to ceiling voids, roofs and plant rooms should be arranged in advance, along with any permits and isolations controlled by the building. Cooking equipment must be off and cool before work begins. Where panels are missing or badly positioned, additional access may be necessary. The contractor should explain any section excluded from the scope and should not describe a partial clean as full-system work. This system-based approach gives restaurant operators and facilities managers a more accurate understanding of what has been completed.

The post-clean information should name the system and identify the canopy, duct sections, fan and discharge areas reached. Before-and-after photographs are useful evidence inside the report, even when the public website does not display customer job photographs. Images should correspond to recognisable locations and limitations should be written plainly. The recommended review frequency depends on cooking style, production volume, operating hours, filtration and actual deposit return; it should be reconsidered if the menu or hours change. Operators should continue routine filter care between professional visits and investigate changes in noise, vibration, odour or extraction performance. If suction remains poor after cleaning, an engineer may need to assess fan condition, airflow, controls or system design. Duct Clean London can clean accessible extraction components and report observations, but cleaning is not a substitute for mechanical repair. To discuss your kitchen, provide the full postcode, photographs, operating schedule, fan location, access information and the most recent report if one is available.

Send your postcode, system photographs, opening hours and preferred dates. We will review the information and confirm the appropriate scope before booking.