Extractor Canopy & Duct Cleaning
Here at OvenKing our cleaning specialists can offer a deep clean for your Canopy and Extractor along with the Kitchen Ducting. Dirty ducting is a fire risk, simply because of the amount of grease and dirt that builds up over time. This grease and dirt that builds up may appear minor at first and there is not a massive visible indication that permanent damage is being caused, but dust, dirt, and grease will slowly but surely start to mould causing permanent damage in your ducting system, which could eventually cause you to have to purchase a whole new system. It is essential that they are deep cleaned frequently and the ventilation ducts are not overlooked.
Millions of pounds’ worth of damage is caused each year by fires started in frying ranges and other cooking equipment in commercial buildings. What’s more, unless your ducting and extraction is cleaned regularly, then your insurance policy is likely to be invalid.
Duct cleaning is for specialist cleaners, the correct equipment and methods are required to avoid damaging the ducts whilst cleaning and to ensure it is cleaned effectively. Any removable parts are dipped into a degreaser. Inside the canopy, any excess grease should be scraped away before applying any eco-friendly chemicals. The entire canopy including lips, dip trays and the outside area of the canopy should also be cleaned, these are often overlooked and also need to be sanitised. The removable parts should also be steam cleaned and replaced when dry. Having the duct fans cleaned will generally give up to 30% more performance increase on air flow.
As commercial kitchens are in continual use, the easiest way to get your kitchen ducting and canopy’s cleaned is to call OvenKing. We are experts in providing a professional cleaning service for commercial kitchens. We provide services to clean straight ducts of various lengths, rectangular or circular in cross-section pieces, terminal units, grilles, diffusers, registers, branches, which may have one or more outlets and curved ducting units.
Heavy use (12-16 hours cooking a day) – every 3 months
Moderate use (6-12 hours cooking a day) – every 6 months
Light use (2-6 hours cooking a day) – every year
What is a canopy?
A canopy, which is also commonly referred to as a “hood”, “canopy hood”, “Extraction hood”, “Cooking hood (Cooker hood)”, “cooking canopy”, or “extraction canopy”. Most of these canopies involve a skirting going around the perimeter of the canopy including the sides going vertical. On the canopy roofing sitting horizontally is joining skirt which is attached to the grease filter housing assembly, this unit also contains grease filters, and grease traps. This all together makes up what is know as a “Canopy hood”.
What is Ducting?
Just after the canopies extraction plenum there is the extraction ductwork. This is a comprised of multiple smaller ducts leading off to different parts of the kitchen such as the extraction fan, and going vertical leading out of the building. Some of these ducts will contain inside of them flow control dampeners, fire dampeners air turning vanes, sensors and attenuators, these all have to be well maintained or the ducting system will not work efficiently.
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