Commercial extractor fan cleaning

The fan arrangement is inspected before isolation because roof-mounted, inline and box fans require different access. Grease is removed from the impeller blades and surrounding housing without flooding bearings, electrical components or roof finishes. Belts, mounts and obvious damage are visually checked and recorded.

The discharge point is part of the extract route. Build-up around weather cowls, louvres or roof kerbs can restrict flow and spread grease onto surrounding surfaces. The cleaned system is reassembled and basic operation checked, while mechanical faults outside the cleaning scope are reported for a competent engineer.

Lingering smoke, a stale grease odour, unusually noisy operation or an extractor that appears to work harder can indicate contamination or a mechanical problem. These signs are not a substitute for inspection, but they justify checking the complete route rather than repeatedly washing filters.

Cleaning cannot repair an undersized system or failed motor. The report separates contamination from defects so the operator can arrange the right next step without treating every airflow issue as a cleaning problem.

Every project begins with a survey of the complete extract route. The survey records the canopy, filters, plenum, duct direction, access points, fan position and discharge. It also identifies sections that cannot be reached safely with the existing access. That matters because a clean-looking canopy does not prove that hidden ductwork is free from grease.

The written quote defines the included surfaces, access assumptions and any remedial work before the visit. On the day, the kitchen and nearby equipment are protected, grease is contained, and the system is cleaned in sections. After cleaning, the team records the condition with photographs and deposit readings at repeatable points so the next visit can be compared with the last one.

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.