Kitchen Duct & Exhaust System Cleaning: A Facility Checklist

Define the complete exhaust path

The hood is only the beginning of the system. A professional survey should trace the plenum, horizontal and vertical duct sections, access panels, fan housing and discharge point. Grease can remain beyond the visibly clean canopy if the rest of the path is omitted.

Confirm which equipment, filters, panels and roof areas are included. Any inaccessible section should be identified before the quotation is approved.

Controls to confirm before service

Commercial kitchens are live, sensitive environments. The method statement should address shutdown, electrical isolation, floor and equipment protection, chemical handling, wastewater control and restoration before operations resume.

• Approved work window and kitchen handover time
• Protection for equipment, walls, floors and food areas
• Access and work at height arrangements
• Isolation and permit responsibilities
• Waste, grease and wastewater collection method

What to inspect at closure

Closure should include a joint inspection wherever practical. Review the hood internals, plenum, accessible duct sections, fan blades, housing and discharge area. Check that panels, filters and electrical connections are restored and the work zone is clean.

Photographs should show the same locations before and after cleaning. Random images with no system reference make central review difficult for portfolio teams.

The minimum documentation pack

The facility should receive a completion record, matched visual evidence, a cleaning certificate, a service sticker where applicable and a note describing observed limitations or recommended action. This makes the work easier to review and plan at the next cycle.

Duct Clean Co structures kitchen exhaust projects around one sequence from survey and planning through verification and documented handover.