Most of the commercial and industrial kitchens use sophisticated extraction system to vent smoke, odours and steam away from the cooking area and ensure odours do not migrate to restaurants or adjacent non cooking areas. These systems accumulate large amounts of grease, oil and smoke residue. Consequently these systems require regular inspection and cleaning to avoid the high probability of fire.

We schedule cleaning outside of your hours of operation so you may continue “business as usual”. We protect your equipment, furniture, and floors so the only evidence of us being there is your cleaned grease duct.

Method of cleaning

We use several safe methods for cleaning, one of which is a rotating brush and high-pressure steam nozzle. The other method involves a technician descending in the ducts depending upon the size of the duct to manually clean the duct. It has been our experience that most duct systems have little or no access and our procedure includes installing access panels or access doors to gain access.

PAll ‘cleaning agents’ used by us are ‘food grade’, non-inflammable’, ‘environmentally safe’ and metal friendly. We provide comprehensive ‘After Service Report’ and ‘Before’ and ‘After’ photographs of all the areas cleaned by us.