How Often Should Kitchen Extraction Be Cleaned?

HSE's kitchen ventilation guidance emphasises cleanability and access to prevent grease accumulation. Its gas-safety guidance for catering also addresses regular duct cleaning to prevent grease and fat build-up. Those requirements need a practical access and maintenance plan for the actual installation.

Record the cooking equipment, main cooking methods, hours of operation and previous cleaning findings. Ask the competent specialist to explain the inspection and cleaning regime and how observed deposits affect it.

For example, a kitchen changing from occasional food preparation to daily frying should reassess its system and cleaning frequency. The earlier interval describes a different operating pattern. Likewise, repeated heavy deposits found before the next planned clean indicate that the schedule needs review.

Keep routine filter cleaning separate from specialist cleaning of the duct system. Both can matter, but completing one does not establish that the other has been done. Follow the equipment instructions for routine tasks and assign responsibility clearly.

Ask for the exact system sections included, the access method and any exclusions. Missing access panels or a route through another occupier's premises may require preparation before a complete clean can be carried out.

Agree the kitchen closure, protection of food and equipment, waste removal and the checks before return to use. Include reassembly and reinstatement in the programme. A job timed only for cleaning can leave the kitchen unavailable when service is due to restart.

The report should identify the system, areas cleaned, before-and-after evidence and sections that remain inaccessible. Give photographs clear location references. Record defects requiring repair separately from deposits removed during cleaning.

Use the findings to confirm or change the next inspection and cleaning dates. Where an insurer sets particular evidence requirements, include them in the brief before attendance. The report records the work completed and any sections that still need attention.

No. The appropriate interval depends on use, accumulation and relevant requirements. Inspect and review the actual condition rather than treating an annual booking as suitable for every kitchen.

No. Filters and ducts are different parts of the system. The cleaning schedule and completion record should identify each task separately.

Record the location and reason, then agree the access or further work needed. Do not treat an inaccessible section as cleaned simply because the rest of the visit is complete.

Explore Kitchen Extract, Ventilation and Duct Cleaning, Planned Preventative Maintenance and the Knowledge Centre.

Browse all services, maintenance, projects, sectors and locations.