Kitchen Hood Cleaning in Dubai & Sharjah

Grease does not stop at the canopy. It is carried in the extract air the length of the duct run and onto the fan, and the deposit furthest from the kitchen is often the thickest, because that is where the air has cooled enough to drop what it was carrying. A cleaner who wipes the canopy and the filters has cleaned the part you can see and left the part that matters.

Two things follow. The first is fire: a duct lined with grease is a fuel path from the cooking line to the roof, which is why insurers and fire officers ask about duct cleaning rather than hood cleaning. The second is airflow: a coated duct and a loaded fan move less air, so the kitchen gets hotter, smokier and harder to work in, and the extract that was designed for the line no longer delivers it.

Whether a duct can actually be cleaned depends on whether it can be reached. Access panels at bends, at the fan and at intervals along the run are what make it possible; a run with no panels can only be cleaned at its two ends, and the middle stays exactly as it was. Where panels are missing we form them and make them good, and where a section cannot be reached at all we say so in the report rather than let the certificate imply otherwise.

That is also the honest answer to why two quotations differ. A price that assumes the canopy, the filters and the first accessible metre is a different job from one that includes forming access and cleaning the run to the fan, and the two are not comparable on price alone.

Filters out and degreased separately, usually by soaking rather than by wiping. Canopy internals, the plenum behind the filters and the capture edge scraped and washed. The duct run agitated and washed through the accessible sections. The extract fan cleaned, including the impeller, which is where imbalance and noise start. Then the area cleaned down, because a grease job that leaves the kitchen dirty has failed on the only measure the chef cares about.

Work happens when the kitchen is closed. A hood clean during service is unpleasant for everyone and gets rushed, and the parts that get skipped when a job is rushed are the ones nobody can see.

After the work you get a report and a certificate recording the date, what was cleaned, which sections were accessible and what was found. That is the document an insurer, a fire officer or a landlord asks for, and it is worth reading rather than filing: if it records sections that could not be reached, that is a finding you need to act on rather than a caveat to ignore.

Frequency belongs to the kitchen. A grill and fryer line loads an extract far faster than a bakery or a cold-prep kitchen, and hours of use matter as much as the menu. We set the interval from the condition found at each visit and adjust it, and where your insurer, landlord or mall management sets a required frequency, that governs and the contract is written to it.