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Commercial kitchen and hood degreasing

Grease build-up inside a canopy and duct run is the single biggest fire risk in a working kitchen, and it is the thing inspectors look at first. We strip the system back to bare metal on a schedule you can show anyone who asks.

Typical turnaround: Overnight, between service and morning prep

Stainless steel commercial kitchen cooking line ready for a degrease

What is included

  • Canopy interior and exterior degreased to bare metal
  • Baffle filters soaked, washed and refitted
  • Duct run cleaned through existing access panels, new panels fitted where needed
  • Extraction fan housing, impeller and belt guard cleaned
  • Cooking line, range surrounds, salamanders and fryer bays degreased
  • Floor drains, gullies and grease trap surrounds flushed
  • Before and after photographs plus a dated service record

Suited to

  • Restaurants and cafés in Malé and Hulhumalé
  • Resort main galleys and satellite kitchens
  • Staff canteens and central production kitchens
  • Guesthouse and café kitchens on a quarterly cycle

About kitchen & hood degreasing

Do we have to close the kitchen?

No. We work overnight after service closes and hand the kitchen back before morning prep. Most single-canopy jobs finish inside one shift.

How often should a hood system be cleaned?

A heavy-use kitchen frying daily needs a quarterly clean. Lighter à la carte kitchens usually sit on a six-month cycle. We advise after the first survey rather than selling you a schedule up front.

Do you supply a record for insurers?

Yes. Every visit closes with dated before and after photographs and a signed service record covering the canopy, filters, accessible duct and fan.

Tell us what needs cleaning

Send the property type and the rough size. We will come and survey it, usually within a day or two, and send a fixed price after that.