What a Kitchen Exhaust Cleaning Service Should Include

When a client calls us asking why their kitchen smells, why their exhaust fan sounds rough, or why the NEA inspector flagged them — the answer is almost always the same: their last cleaning was incomplete. A proper kitchen exhaust cleaning service is not just a wipe-down of the canopy filters. It covers the full system, end to end, and leaves behind a written record you can show an authority if asked. Here is exactly what we believe every commercial kitchen exhaust cleaning should include, and why each part matters.

Why does a kitchen exhaust system need professional cleaning?

Grease is the enemy. Every time your kitchen operates, grease-laden air travels from the cooking surface through your canopy, into the ductwork, past the fan, and out through the discharge point. At every step, a thin film of grease deposits on the internal surfaces. Over time that film builds up — and built-up grease is both a fire fuel and a ventilation problem. Airflow drops, odours worsen, and a single ignition event can turn a grease-coated duct into a chimney fire that travels through your entire building.

We have attended kitchens where the duct interior was coated with grease so thick it had solidified into a waxy layer centimetres deep. At that point you are not cleaning — you are carrying out remediation work. Regular, thorough cleaning prevents you from ever reaching that stage.

What should the canopy and filters section of the clean include?

The canopy is the first line of defence, and it is also the most visible part of the system. A proper clean here means:

• Removal and full immersion cleaning of all baffle or mesh filters — not a rinse, but a proper degrease using a chemical strong enough to cut through polymerised grease. We use our own BC Air chemical series formulated specifically for this, so we know exactly what concentration and dwell time is needed.
• Cleaning of the canopy hood body itself — the interior plenum, the grease gutter, and the grease collection cup or drain point. These are often overlooked by teams doing a quick job.
• Inspection of the filter frames and mounting rails — bent or corroded frames let unfiltered air bypass the baffle, which accelerates grease build-up further down the duct. We flag these and advise on replacement.

A canopy that looks clean on the outside but has a grease-saturated plenum is a false sense of security. We always open it up.

What does proper ductwork cleaning involve?

This is where most corners get cut, and it is the section that matters most from a fire safety standpoint. Ductwork cleaning should include:

• Access panel inspection — we check whether the existing access panels are positioned correctly for thorough cleaning and compliance. If they are not, we note this and can fabricate and install new ones.
• Manual or mechanical degreasing of all accessible duct runs — using appropriate brushes, scrapers and chemical degreasers, working from the canopy end through to the fan.
• Grease removal and disposal — the extracted grease has to go somewhere. We collect and dispose of it responsibly. Leaving it pooled at low points in the duct defeats the purpose of the clean.
• Post-clean inspection of duct condition — we look for corrosion, gaps at joints, and any sections showing signs of heat stress. Catching a failing duct joint early is far cheaper than dealing with a grease fire or a failed SCDF inspection.

We always confirm the exact duct cleaning frequency requirement with the relevant authority before quoting, as it can vary depending on kitchen type and grease load. High-volume operations — wok kitchens, charcoal grillers, dim sum houses — generate far more grease than a light-fare café and need more frequent attention.

What should be done to the exhaust fan?

The exhaust fan is the heart of your ventilation system, and it accumulates grease faster than most operators realise. A complete fan service as part of your exhaust clean should cover:

• Fan blade and housing degreasing — grease coating on fan blades adds imbalance, increases motor load, and reduces airflow. We clean the blades thoroughly and check for any physical damage.
• Fan motor check — we listen for bearing noise, check the motor casing temperature, and inspect the motor mounts. Because we stock and supply motors and MV fans in-house, we can advise on replacement on the spot rather than sending you to wait for a third party.
• Drive belt or coupling inspection (where applicable) — worn belts slip, reducing fan speed and airflow even when the motor is running fine.
• Discharge cowl and weather louvre check — the discharge point should be clear of debris and positioned so it does not create a nuisance to neighbours or violate NEA guidelines on discharge direction.

What documentation should you receive after a kitchen exhaust clean?

A service report is not optional — it is part of what you are paying for. At minimum, the report should include:

• Date and scope of work completed
• Condition of components before and after cleaning
• Any defects found and recommendations for repair or replacement
• Name and bizSAFE certification details of the company that carried out the work

We provide a written service record on every job. If an NEA or SCDF officer asks for your cleaning history, you need to be able to produce this. We have seen operators fined not because their kitchen was dirty on the day of inspection, but because they could not prove when the last clean was done.

Should a cleaning service include any system checks beyond grease removal?

In our view, yes — at least at a basic level. A good cleaning team should flag anything obviously wrong while they are inside the system. We routinely note:

• Whether carbon filters or UV germicidal systems (where fitted) are due for replacement or servicing
• Signs of inadequate make-up air that are causing the exhaust system to underperform
• Any visible fire suppression system components that appear damaged or obstructed — though we refer those back to the relevant suppression contractor

We do not charge extra to flag these observations. It is part of serving a client properly rather than just clearing grease and leaving.

Frequently Asked Questions

How often should a commercial kitchen exhaust system be cleaned in Singapore?

It depends on the type and volume of cooking. High-grease operations — wok cooking, charcoal grilling, deep frying — typically need cleaning more frequently than lighter operations. We always assess the kitchen's cooking profile and grease load before recommending a frequency, and we confirm compliance requirements with the relevant authority. A general rule of thumb is quarterly for heavy-use kitchens, but we have clients who need us more often than that.

What chemicals do you use, and are they safe for a food environment?

We use our own BC Air chemical series, which we have developed and tested for commercial kitchen use. Our degreasers are formulated to break down polymerised grease effectively without leaving residues that would be unsafe near food contact surfaces. After chemical cleaning, we rinse thoroughly and ensure the system is dry and clear before it is returned to service.

Can you clean ducts that do not have access panels?

We encounter this regularly. Where access panels are missing or incorrectly positioned, we can fabricate and install proper access openings as a separate scope of work. Running a duct cleaning without proper access means a significant portion of the duct run is simply not cleaned — which is a compliance and fire risk issue. We prefer to do the job properly or to be transparent with the client about what we could and could not reach.

Do you clean both supply and exhaust ductwork?

Yes. While grease accumulation is primarily an exhaust duct issue, supply air ductwork in kitchen environments still accumulates dust, mould and contaminants that affect air quality and cooking conditions. We handle both sides of the ventilation system and can quote them together or separately depending on what the kitchen needs.

What happens if a problem is found during the clean?

We document it, explain it in plain language, and give you a repair or replacement recommendation. Because we carry our own parts — motors, fans, control components — and handle fabrication in-house, we can often turn around a repair faster than you would expect. Our 24/7 standby service means that if something critical comes up, we are not leaving you to manage a broken system over a weekend.

If you are not sure whether your last exhaust clean was done to the standard your kitchen actually needs, get in touch with us for an assessment. We will tell you honestly what we find. Our 24/7 standby line means you do not have to wait for office hours — reach out whenever it suits you and we will put together a quotation based on your actual system, not a generic package.