What does restaurant chimney cleaning cover?
A restaurant chimney draws cooking vapour, oil and fat with every dish prepared. That vapour cools on the duct walls and leaves a yellow greasy layer that thickens over time. The layer narrows the duct section, weakens the draw, traps smells in the kitchen and clogs the filters sooner than they should be.
Call or message us on WhatsApp and tell us your district, how many hoods you have and what type of kitchen it is, and we agree a time. We begin by checking the duct from the hood down to the roof outlet, then work through the cleaning step by step.
These are the parts the cleaning covers in the chimney, depending on its condition, the duct length and how heavily the kitchen is used.
- The hood and its box
We wipe the inside of the hood box and remove the grease layer on its walls, as it is the first surface to receive vapour rising from the stove.
- Filters and baffles
We remove the mesh filters or baffles and soak them to release hardened grease, because a blocked filter restricts airflow and strains the fan motor.
- Duct wall surfaces
We scrape and wipe the inside duct walls along their full run, because the grease there is out of sight and grows denser the longer cleaning is left.
- The extraction fan
We clean the fan blades and inner rim of hardened grease, because deposits on the blades cause vibration and reduce extraction power.
- Motor housing and vents
We wipe the motor housing and its surrounding vents clear of dust and grease, because build-up there raises the running temperature over time.
- Roof outlet and cap
We inspect the roof discharge opening and its cap and clear the grease and debris on them, since a blocked outlet reverses the airflow back inside.
Four steps, and done
- 1
Call or message us on WhatsApp
+966 54 084 3018 - 2
Tell us about the chimney
Tell us whether the draw is weak or the smell stays in the kitchen, how many hoods you have, and which district the restaurant is in.
- 3
Agree the time and prepare
We settle on a time that suits you, and you give us access to the hood, the duct run and the roof outlet before we start.
- 4
We work and you check
We clean from the hood to the roof outlet, then run the system with you to check the draw strength and that the duct is clear of smells and residue.
Some of our work
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Questions about Restaurant chimney cleaning
How do I know the restaurant chimney needs cleaning?
Clear signs are weaker draw with a hotter kitchen, cooking smells that stay in the air after service ends, and filters clogging faster than usual. Greasy drips falling from the hood rim are a sign the duct walls have built up heavily.
Does cleaning the filters mean the full duct is clean?
No. The filters catch most of the grease, but fine particles pass through and settle on the duct walls behind them. Cleaning the filters and cleaning the full duct are two separate jobs, and we ask you what you notice when you call so we can agree the right scope.
What affects how much work a restaurant chimney cleaning involves?
The job size depends on how long the duct run is from hood to roof, how many hoods there are, how hard it is to reach the duct and the roof, and how heavily the kitchen is used and what type of cooking it does. We go through all of this with you when you call.
Do I need to stop the restaurant during chimney cleaning?
It is usually better for the cleaning to happen when the kitchen is not in service, as the work needs the filters removed, the fan off and clear access to the duct. We agree the timing and access arrangements with you when you call, to fit your restaurant's schedule.
What should I check after the chimney cleaning is done?
Switch on the hood and feel the draw at the hood opening and above the burners, and notice whether smells clear quickly. Check the filters after the first long cooking session, since how fast they soil up tells you whether the duct is genuinely clear.
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