Most operators only discover what their exhaust system was supposed to have had done after a council inspection or a declined insurance claim. This page explains what the standard actually requires, how often a canopy really needs cleaning, and what a valid compliance certificate looks like.
This is the question we're asked most, and the honest answer is that there is no single interval. AS/NZS 1851-2012 sets frequency by use intensity — how hard the kitchen works and what it cooks. A char grill running seven days produces vastly more grease-laden vapour than a sandwich bar.
As a working guide:
Heavy use — solid fuel, char grills, wok ranges, high-volume deep frying, 7-day trade.
Moderate use — typical restaurants, hotel kitchens, pubs and bistros running full service.
Light use — cafés, sandwich bars, reheat-only kitchens, low-volume function catering.
Ductwork — clean once grease depth passes 2mm on horizontal or 5mm on vertical surfaces.
These are starting points, not a substitute for inspection. A kitchen that changes its menu — adding a fryer or a grill — changes its cleaning frequency immediately.
A certificate is not a receipt for a clean — it's a statement that the system meets the standard. That distinction matters, because a certificate cannot be issued for a partial clean.
A certificate you can rely on should record:
That last point is where a lot of certificates fall down. If your provider hands you a one-line certificate with no photographs, you have very little to show an insurer after an incident.
Inspections vary by council, but the exhaust-related items are consistent:
Every job runs the same sequence, whether it's a single café canopy or a multi-level hotel system.
Confirm access, check the system, identify anything that will limit what we can achieve.
System isolated, fire suppressors confirmed isolated by the client, drop sheets over surfaces and equipment.
Canopy, filters, ductwork and fan taken back toward bare metal as far as the system's condition allows.
Before-and-after imagery of each component, including areas you can't see from the kitchen floor.
Compliance certificate issued where a full system clean has been completed to standard.
Anything we found and couldn't fix — mechanical faults, damaged ductwork, access problems — written up for you.
All work carried out by qualified technicians under full public liability insurance.
Issued with supporting documentation, so they're worth something when your insurer asks.
After-hours and weekend service so your kitchen doesn't lose trading time.
One point of contact for multi-site clients and ongoing service agreements.
Quotes for the same kitchen can differ by a factor of three. Almost always, the difference is scope rather than rate.
If you've had a quote that seems unusually low, ask specifically whether the fan and the full duct run are included. That single question usually explains the gap.
Send us photos of your canopy and filters. We'll tell you where you stand — including if you're fine and don't need us yet.
