How Often Should You Clean a Kitchen Exhaust in Singapore?

The honest answer is: it depends on what you cook and how much. But as a rule of thumb, most commercial kitchens in Singapore need their exhaust system cleaned every one to three months. We've cleaned kitchens that needed it monthly and others that were fine quarterly — the difference comes down to grease, and grease comes down to your cooking line.

What actually drives the cleaning interval?

Grease is the whole story. Every time you cook, oil vapour rises into the hood, condenses, and coats the filters, ductwork and fan. The faster you load grease, the sooner that build-up becomes a fire risk and an airflow problem.

• Heavy wok, grill and deep-frying — these kitchens load grease fast and often need monthly cleaning.
• Mixed cooking, moderate volume — typically every 2 months.
• Light cooking, low oil — can often stretch to quarterly.

Why guessing is the expensive option

A neglected exhaust system doesn't just fail an inspection — it becomes the most likely place for a fire to start and spread. Grease in ductwork is fuel, and a flare-up at the cooking line travels straight up into it. On top of the fire risk, a grease-choked fan moves less air, so your kitchen gets hotter, smokier and more uncomfortable while your energy bill climbs.

How we set your schedule

Rather than guess, we inspect your hood, ducting and fan, look at your menu and volume, and recommend an interval that keeps you safe without over-servicing. Every exhaust cleaning we do comes with before-and-after photo documentation, so you always have proof for NEA, SCDF, your landlord and your auditor. For most kitchens, a scheduled maintenance program works out cheaper and safer than waiting for a problem.

Frequently Asked

Can I just clean the filters myself?

Cleaning baffle filters helps, but most of the fire risk sits in the ductwork and fan housing where you can't easily reach. Surface cleaning isn't the same as degreasing the whole system.

Will cleaning disrupt my service?

No — we usually clean after operating hours or during closed periods so your kitchen is ready at opening.

How do I prove to NEA that I've cleaned?

We provide before-and-after photos with every clean, which is the documentation agencies and landlords want to see.

If you're not sure when your system was last properly cleaned, that's usually a sign it's due. We're on 24/7 standby — get a quotation and we'll sort out a schedule that fits your kitchen.