What does restaurant hood cleaning cover?
Continuous cooking in a restaurant sends large volumes of steam and grease into the hood every day, far more than a domestic hood handles. The grease passes through the filters, clings to the inner face of the canopy, the walls of the exhaust duct and the fan blades, and over time it sets into layers that routine wiping cannot shift.
Call or message us on WhatsApp and tell us your restaurant's district, the size of the hood and how many units you have, and we agree a suitable time with you. Preparing the kitchen before the appointment makes the work easier and reduces the time needed.
These are the parts the cleaning covers in a restaurant hood, depending on its condition and what you notice in it.
- Canopy and inner face
We remove layers of set grease from the steel sheets inside the canopy. These surfaces receive cooking vapour directly and absorb grease faster than any other part.
- Mesh grease filters
We take out the mesh filters and clear the set grease from them, because blocked filters reduce airflow and push grease further back into the hood.
- Grease collection tray
We empty and wash the drip tray. Liquid grease draining from the filters collects there, and leaving it full causes grease to overflow and run down.
- Exhaust ducts
We clean the accessible section of the exhaust ducts that grease from the hood reaches. Grease build-up inside the ducts restricts airflow and becomes harder to remove the longer it is left.
- Extractor fan blades
Grease sticks to the fan blades and weighs down the rotation, reducing suction. We clear what has built up on them so they run freely again.
- Outer face of the hood
We wipe the stainless steel outer face clean of grease residue and vapour film. It is the first surface kitchen staff see and reflects the overall cleanliness of the space.
Four steps, and done
- 1
Call or message us on WhatsApp
+966 54 084 3018 - 2
Tell us about your hood
Tell us how many units you have and roughly the size of each hood, whether grease is visible on the filters or dripping from the tray, and which district your restaurant is in.
- 3
We agree the time and you prepare
We fix a time that suits you, ideally outside peak hours, and you clear the space under the hood and make sure all units are accessible.
- 4
The work and the check after
We clean the canopy, filters, tray, ducts and fan. When we finish, run the hood and check the suction strength and that the fan is not making a heavy or laboured sound.
Some of our work
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Questions about Restaurant hood cleaning
Our restaurant hood runs but the smell of oil spreads into the dining area. Will cleaning fix this?
Smell spreading beyond the kitchen is a sign that the hood is not drawing air efficiently enough. The usual cause is grease blocking the filters or the exhaust duct and choking the airflow. Cleaning these parts restores suction, and the spread of smell reduces noticeably as a result.
The grease in our restaurant hood is black and set solid, nothing like home cooking grease. How is it removed?
Black set grease is cooking oil that has been reheated many times until it oxidised and bonded to the steel sheets. Removing it means softening it first, then carefully scraping it off without scratching the steel. This is what makes restaurant hood cleaning different from a standard domestic clean.
How often does a restaurant hood need cleaning in a year?
It depends on the volume of daily cooking and the type of food being prepared. A restaurant doing deep frying or grilling builds up grease faster than one doing lighter cooking. A practical indicator is grease appearing on the filter face or a noticeable drop in suction. When you call, we ask about your cooking style and suggest a suitable cleaning interval.
Is cleaning the exhaust ducts different from cleaning the hood canopy itself?
Yes, the canopy and the ducts are two separate parts of the extraction system. The ducts run behind the wall and up to the roof, and cleaning them depends on their length, bends and how accessible they are. When you call, tell us what you know about the duct route and access so we can agree on what the work covers.
Does the kitchen have to stop completely while the hood is being cleaned?
The hood area itself needs to be idle during the work for safety and to allow proper cleaning. The appointment can be timed for a quiet period between meals or before the kitchen starts for the day. Tell us your kitchen's downtime when you call and we agree on what suits you.
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