02.4 Kitchen exhaust & grease duct cleaning
Kitchen exhaust & grease duct cleaning
- Verify on nadca.com
- ASCS #12775637 — valid to 30 Jun 2027
- VSMR qualified
- ISO 9001:2015 · ISO 45001:2018
- Serving MNCs since 2009
Who needs this
- Grease visible on hood plenums, filters or duct access points
- FSSAI, fire-safety or insurance audit approaching
- Exhaust airflow dropping; smoke lingering in the kitchen
- No cleaning certificate on file for the current period
- New F&B tenant fit-out taking over an existing duct run
Standards note. Cleaning addresses FSSAI Schedule 4 hygiene expectations for food premises and the fire-safety intent of NBC guidance on kitchen exhaust systems. Frequency for heavy-use kitchens is typically quarterly; the inspection sets the interval for your load.
How we do it
- 1
Inspection & access survey
Grease depth assessed along the run; missing access panels identified (and installed where needed — you cannot clean what you cannot reach).
- 2
Protection
Cooking line, equipment and floor sheeted; fan and electrical isolated under permit-to-work.
- 3
Degreasing
Hoods, filters, ducts, dampers and fan cleaned by scraping and food-safe degreasers — down to bare metal at inspection points, not a surface wipe.
- 4
Fan & discharge cleaning
Exhaust fan blades, housing and roof discharge cleaned; belt and bearing condition noted for your M&E team.
- 5
Certificate & photo log
Dated cleaning certificate with before/after photos at fixed points along the run — the artifact your fire and hygiene audits ask for.
Proof, not promises
Every kitchen exhaust & grease duct cleaning project closes with matched before/after photos and a written report. See the documented process and the evidence page for what that file looks like — or check the credentials behind it. Case-specific documentation is shared during scoping.
Kitchen exhaust & grease duct cleaning — common questions
How often must a commercial kitchen exhaust be cleaned?
Heavy-use kitchens (hotels, staff cafeterias, QSR) typically need quarterly cleaning; moderate use six-monthly. Insurers and fire auditors ask for the dated certificate, so the interval should be on contract, not on memory.
Is this an FSSAI requirement?
FSSAI’s Schedule 4 requires food premises to keep ventilation and exhaust systems clean and maintained. A dated cleaning certificate with photos is the practical evidence inspectors accept.
Can you clean while the kitchen operates?
No — the line under the hood must be cold during cleaning. We schedule overnight or on closure days; a typical single-hood run completes in one night shift.
Do you clean the exhaust fan too?
Yes. Grease fires travel the full run, so the scope is hood to discharge: filters, plenum, duct, dampers, fan and roof outlet. Anything less leaves fuel in the system.
What happens when you call
Call or WhatsApp
A human answers, 9am–6pm IST, Mon–Sat. If we're on a site, WhatsApp gets the fastest response.
Four quick questions
Facility type, size, HVAC setup, and what triggered the call. Two minutes, no script.
Free inspection scheduled
Within 2–3 working days across Delhi NCR — after-hours if your facility needs it.
No quote until we've inspected. We don't price blind — you get a photo-documented findings report first.
Get a free inspection for this service scheduled this week.
Site inspections are free for commercial facilities in Delhi NCR. A human answers.
Related services
Laundry & lint duct cleaning
Lint removed from dryer exhaust runs in hotels and hospitals — a documented fire-risk reduction.
See the lint duct process →Duct hygiene maintenance programs (AMC)
Scheduled inspection and cleaning cycles with a standing audit file — hygiene as a contract, not a crisis.
See how the program works →Inspection & IAQ assessment
A camera-documented system inspection and air-quality readings — the evidence to decide what actually needs doing.
See what the inspection covers →