We will do a major Degreasing of the Kitchen Exhaust Hood as well as the Grease Filters to ensure efficient extraction of grease, smoke and odour generated from cooking. It ensures Chefs do not face the problem of oil dripping onto their uniforms from the Hood overhead when cooking.

It prepares Kitchens to comply with Singapore SCDF Regulations and for SFA Hygiene Grading prior to License issuance as cleanliness of the Kitchen Exhaust Hood is inspected, being one of the assessment criteria

For Clients requiring Regular Maintenance & Cleaning of Kitchen Exhaust System

Our team will come in on a regular basis (Monthly, Bi-Monthly or 3-Monthly) after the Kitchen operation hours, to clean the Kitchen Exhaust Hood and Grease Filters thoroughly and professionally. We can clean overnight for Kitchens that close late after dinner service or even on Sundays and Public Holidays, to minimise disruption to Kitchen operations.

The most common cleaning frequency for an average restaurant is every 3 Months/Quarterly. This can vary, depending on the type of cooking and volume of cooking.

For heavier and oilier cooking and larger volume cooking, cleaning is best done Monthly or Bi-Monthly. For example, Kitchen Exhaust Hoods over Charcoal-burning stoves, BBQ, Tandoori, and Chinese-Wok cooking range, require more frequent cleaning than, say, cooking involving steaming.

For the specific cleaning frequency for your Kitchen Exhaust Hood, our staff will assess your Kitchen and advise accordingly on the optimal cleaning frequency.