FAQ

How do we clean extraction systems?

We used specialized equipment equipped with brushes or scrubbing mechanisms to efficiently and thoroughly clean extraction systems. The equipment is designed to improve cleaning efficiency, reduce labor costs, and ensure consistent cleanliness.

We still perform manual cleaning tasks for certain areas and equipment that may not be accessible to the equipment or require special attention. Additionally, it is important to follow food safety regulations and guidelines while cleaning to ensure the kitchen remains safe and hygienic.

How much does extractor cleaning cost?

This will depend on the size of the hoods and ducts. For a free quote please send a picture of your equipment along with your contact details to us.

How often must I clean my canopy and extractors?

It is a legal requirement to clean canopies, extractors and vents every 6 months. For busy kitchens cleaning is recommended every 3 months.

Most Importantly

The South African Bureau of Standards SANS 1850:2003. Section B3.1 States:

Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal at frequent intervals before surfaces become heavily contaminated with grease or oily sludge

It is of vital importance to keep food preparation areas clean. As a vital part of the functionality of any kitchen the extractor hood must be considered in terms of health and safety as it plays a vital role in maintaining a clean and pleasant working environment in the kitchen. It not only helps to draw out fumes, steam and smells, but also keeps the air clear.

Health Aspects

Extractor fans and ducts are usually positioned at the heart of the activities in the kitchen and it is easy for extractor fans to become blocked and full of dirt, grime and sludge from the grease sent up from the ovens and hobs below. This provides a fertile ground for bacteria to flourish, which could be passed back into the kitchen.

Fire Risk

Blocked extractor hoods present a significant and dangerous fire hazard. Because an extractor hood is an important part of a kitchen’s ventilation system, a blocked extractor hood is a serious fire risk. Most, approximately 70%, of fires occurring in restaurants are caused by dirty systems. It is a legal requirement to clean canopies, extractors and vents every 6 months. For busy kitchens cleaning is recommended every 3 months.