What does restaurant hood cleaning cover?
A restaurant hood pulls steam and airborne grease from the burners with every order. The filters catch part of it, but the rest travels along the sheet-metal duct walls and into the rooftop fan, where it hardens over time. As that layer thickens, airflow shrinks and kitchen heat rises, and the grease buildup in an active cooking environment becomes a real fire risk.
Call or message us on WhatsApp and tell us the restaurant's location, how many hoods you have and when they were last cleaned. We agree a time that fits your schedule so the kitchen is ready to run when we finish.
These are the parts the cleaning goes through, from the hood opening down to the air outlet on the roof.
- Mesh grease filters
We remove the filters and strip the hardened grease from them, because they are the first barrier stopping grease from travelling into the duct.
- Canopy body and grease tray
We wipe the inside walls of the canopy and the grease collection tray beneath it, since an overflowing tray drips onto surfaces below and leaves stains and odour.
- Exhaust duct walls
We reach inside the metal duct to remove layers of grease from its walls, the part hidden from sight that holds the largest share of the buildup.
- Exhaust fan
We access the rooftop fan and remove grease from its blades and housing, because grease on the blades slows their rotation and reduces the draw on the whole system.
- Exterior air outlet
We check that the exterior air outlet is not blocked by grease or dust, because a blocked outlet pushes pressure back into the duct.
- Hood exterior surface
We clean the outer face of the hood of grease marks and heat stains, the surface kitchen staff see every day and one that reflects how the space is maintained.
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 hoods you have and their size, whether they are over grills, fryers or ovens, and which district the restaurant is in.
- 3
We agree a suitable time
We agree a time after service or before opening, and you clear the area under the hood of pots and equipment that could be affected.
- 4
The work and check after
We clean the filters, canopy, duct, fan and outlet. After we finish, switch the fan on and check that the draw is strong and no odour remains before opening the kitchen.
Some of our work
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Questions about Restaurant hood cleaning
How do I know my restaurant hood needs cleaning now?
Clear signs include weak smoke and steam extraction above the cookers, grease dripping from the canopy onto food, and a burnt oil smell that stays in the kitchen after cooking ends. If the metal filters look thickly coated and dark, the duct behind them is usually in a worse state.
What should I prepare before the hood cleaning appointment?
Turn off the burners, grill and all heat sources with enough time for surfaces to cool. Empty the grease tray and move pots and equipment from under the hood and duct path. If the fan is on the roof, make sure there is clear access to it.
Is cleaning the filters enough or does the duct need separate cleaning?
Filters catch most of the heavy grease, but lighter grease and vapour pass through them into the duct walls with every use. Over time that layer hardens and narrows the airflow, and cleaning the filters alone does not remove it. Tell us about your cooking style and daily usage when you call and we agree on the right scope.
What should I check in the hood after cleaning is done?
Switch the fan on and feel the draw above the cooker: it should be noticeably stronger than before. Check that the tray is clear and the filters are back in place correctly. If grease is still dripping from the duct during the test run, let us know before we close the job.
Does a hood over a fryer or a grill change the job?
Yes. A hood over a deep fryer collects far heavier and greater volumes of grease than one over a gas range, and a charcoal grill hood adds carbon ash to the grease, which hardens the buildup differently. That is why we ask about the cooking type beneath each hood when you call, so we can assess the work involved and agree on the details.
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