Hotels kitchen extract cleaning

Hotels need a cleaning plan that fits the real operating day, not a generic appointment window. Surveyors confirm service times, hot-work restrictions, alarm or key procedures, roof access and the time needed to cool equipment. The agreed method protects food areas and separates cleaning activity from preparation and service.

The site discussion should include breakfast-to-banqueting schedules, guest noise controls, multiple extract systems. These details affect crew size, access equipment and whether the system can be completed in one shift. A fixed written scope from £550 is issued after the survey, with additional access or repair work identified separately.

Cleaning frequency should reflect actual cooking hours, cooking method and deposit findings. High-output frying, char-grilling or solid-fuel cooking can load an extract route faster than light reheating. The recommendation is reviewed after inspection instead of assuming every hotels needs the same calendar interval.

TR19 Grease is industry guidance used in fire-risk and insurance discussions, but individual policy wording can impose specific evidence or frequency conditions. The responsible operator should keep reports with the fire-risk assessment and review the schedule whenever menus, equipment or trading hours change.

The hotel facilities or engineering team commonly coordinates kitchens, access and records across the site. The contract or lease should be checked rather than relying on an assumed landlord-versus-tenant rule. Shared risers, roof equipment and building access may need coordination even where the kitchen operator pays for routine cleaning.

The post-clean record identifies the system, date, cleaned sections, photographs and limitations. It gives the next responsible person a usable maintenance history instead of an unexplained certificate. If access panels or mechanical repairs are needed, they are listed separately from the cleaning scope.

Useful evidence is more than a one-line receipt. It should identify the site and system, state the date and scope, show representative before-and-after photographs, record inaccessible areas and explain any follow-up action. A dated hygiene certificate supports the report, but the supporting detail is what helps a facilities team, fire-risk assessor or insurer understand what was actually completed.

Records should be retained with the fire-risk assessment and maintenance file. Cleaning frequency is reviewed against cooking hours, cooking method, observed deposit levels and any insurer-specific condition. There is no universal certificate expiry period: the relevant date is the next clean established for that system and accepted under the operator's own risk and insurance arrangements.