Commercial Kitchen Cleaning Services

A quick guide

• Your council or insurer has asked for a compliance certificate — you need a full canopy and exhaust clean. A certificate cannot be issued until the canopy, ductwork (internal and external) and fans have all been done.
• Airflow has dropped or the kitchen is getting smoky — usually blocked filters first, then ductwork. Start with a filter exchange and have the ducts inspected.
• There's a smell through the building, or staff are complaining about air quality — that's typically an air duct and HVAC issue rather than the kitchen exhaust.
• Standing water, sludge or a blocked grease trap — muck sucker extraction.
• You've just taken over a site and don't know its history — book an inspection. We'll tell you what's actually needed rather than quoting for everything.

What affects the price

We quote per site rather than using a fixed price list, because commercial kitchens vary enormously. The main factors are:

• System size and layout — canopy length, number of runs, how much ductwork, how many fans.
• How long since the last clean — heavy build-up takes longer and sometimes can't be brought back to bare metal.
• Access — roof access, working at height, confined spaces and site induction requirements all add time.
• Timing — after-hours and weekend work is available and is usually the least disruptive option.
• Site inductions — any costs we incur for inductions are charged back at cost.

Send photos with your enquiry and we can usually quote accurately without a site visit. Quoted prices stay valid for one year.