Technical & environmental
Exhaust Hood Cleaning
Commercial kitchen exhaust, vent and hood cleaning scoped to your equipment.
Request a quote
SERVICE SCOPE
Scope the exhaust path, not just the visible hood.
Scope options to discuss
- Hood surfaces and removable filters
- Accessible exhaust duct sections
- Fan access and associated cleaning requirements
- Protection and cleanup of the agreed kitchen work area
Agree these items separately
Inaccessible duct sections, access-panel installation, repairs, fire-suppression servicing and certification requirements need explicit review. No compliance outcome is assumed from a cleaning enquiry.
Your written quote defines the included tasks, exclusions and responsibilities.
ACCESS & SCHEDULING
Fit the work around your facility.
Timing and access
Identify the cooking shutdown and reopening window, roof access and any building restrictions. Equipment cooling, protection and restart responsibilities should be agreed with the operator.
Before the site assessment
Send hood dimensions, photographs, fan location, duct-route information and recent service reports. Include any insurer, landlord or authority documentation requirements for review.
SERVICE QUESTIONS
Before you request a quote.
Is cleaning the hood the same as cleaning the full system?
No. A full-system scope needs to identify the duct route, fan and accessible sections. Ask the quote to state any inaccessible areas or exclusions.
Can work be scheduled after kitchen closing?
Provide closing time, cooling arrangements, building access and the required reopening time. Availability and the work window can then be confirmed.
What documentation can be requested?
List the records required by your operation, landlord or insurer. Confirm the provider’s qualifications and the exact documentation included before work is arranged.
YOUR SERVICE, YOUR CITY