Kitchen Extract

Start with what happens during use. Explain whether fumes escape at one appliance, doors become difficult to open or the problem appears only during busy periods. Those observations help distinguish a maintenance issue from a wider ventilation or layout problem.

The scope can include reviewing the existing installation, inspecting accessible components, coordinating cleaning, repairing identified faults or planning new extraction work. It identifies the canopy, grease filters, ducts, fan, controls and discharge sections relevant to the instruction.

Associated property work belongs in the brief. Ceiling access, penetrations, support arrangements and making good can determine how a job is delivered. Where gas appliances or specialist controls are involved, the required technical input and completion checks are coordinated with the ventilation work.

The system needs to capture fumes and heat while receiving sufficient suitable replacement air. HSE's catering ventilation guidance explains these connected requirements. Opening a door is not a dependable substitute for assessing the kitchen's intended ventilation arrangement.

The route and discharge affect more than the kitchen itself. Consider access for future cleaning, neighbouring areas and permissions for external equipment. A proposal should explain how the system will be maintained after installation, not only where the new fan will fit.

Send the property address, cooking equipment details, photographs taken safely and any drawings or cleaning reports. Explain whether you own or rent the premises and identify landlord requirements for ducts, roof access or external alterations.

Arrange a contact who understands the kitchen's busiest use and can approve access. Identify food storage and preparation areas needing protection during work. Shared corridors, upper floors and neighbouring premises may be relevant to the duct route, even if they are outside the catering unit.

We establish the reported issue, cooking duty and property boundaries, then agree the assessment. The proposal identifies the actual repair, cleaning or alteration required, including related work and permissions. Unexplained poor performance is investigated before assuming a component replacement will solve it.

The visit is coordinated around closure, access and the work area's protection. At handover, you receive the relevant findings and checks, an explanation of the operating arrangement and any further action. The record states which sections were worked on and which remain inaccessible or need attention.

The price depends on the equipment, duct route, contamination, access and work needed to restore the property afterwards. A roof-mounted fan or concealed duct can require more preparation than an accessible canopy. Reusing existing ductwork depends on its condition and suitability for the intended cooking activity.

Agree the period when cooking must stop, who clears or protects food areas and who receives the completed work. Include access panels, disposal, reinstatement and functional checks in the scope. Where the job affects gas safety controls, coordinate the appropriate specialist and the checks needed before the kitchen returns to use.

Hospitality premises need the cooking style and service times reflected in the brief. Managing agents need ownership and access through shared areas resolved. Retail premises with food preparation need the actual cooking duty and customer areas considered.

These examples sit within the full sector range. Our service and project offering supports the sectors we serve, with the appropriate kitchen scope established for each property.

We cover Northumberland, Tyne and Wear, County Durham and Tees Valley, including Berwick-upon-Tweed, Alnwick, Morpeth, Hexham, Newcastle upon Tyne, Gateshead, Sunderland, Durham, Darlington, Hartlepool, Middlesbrough, Stockton-on-Tees and Redcar and Cleveland. View all locations.

Provide the complete address, access contact and any loading or working-hour restrictions. For rented premises, include the person who can approve work to the building as well as the kitchen operator.

It depends on the new cooking duty and equipment. Assess capture, replacement air and the rest of the system before assuming the existing canopy remains suitable.

No. Cleaning can address deposits, but damaged components, poor layout or an inadequate air supply need their own assessment and repair or design solution.

Identify the owner and relevant property permissions before work is agreed. The occupier's instruction needs to be coordinated with the party controlling those areas.

It should name the system and sections worked on, show findings and completion evidence, and record inaccessible areas or remaining defects. This helps the owner arrange the next action accurately.

Read How Often Should Kitchen Extraction Be Cleaned? and What Is HVAC Balancing?. Browse the Knowledge Centre for related advice.

Explore HVAC and Refrigeration, Ventilation and Duct Cleaning, Ductwork, Asset Maintenance and Refurbishment and Fit-Out. See all services, maintenance, projects, sectors and locations.

Contact Black & White Property Services with the address, equipment, issue and available records. Include access and landlord contacts so the kitchen and property requirements can be scoped together.