Kitchen extract cleaning

Kitchen extract cleaning based on VDI 2052

Q: How often does a kitchen extract system need to be cleaned?

VDI 2052 provides for an inspection of the extract ducts at least every six months and at least one cleaning for fire safety per year. For high-output kitchens with fryers and grills, shorter intervals make sense.

Q: What happens if cleaning is not documented?

After a fire, insurers systematically check whether the cleaning intervals were adhered to. Missing records are treated as organisational negligence and can cost you your insurance cover.

Q: Can you work outside opening hours?

Yes, in hospitality that is standard practice. Out-of-hours work is charged at a surcharge.

Extract canopies, grease ducts and roof extract fans in hospitality, hotels and commercial kitchens. With a post-clean certificate and inspection label.

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Cleaning an extract canopy and the grease duct in a commercial kitchen

In detail

Kitchen extract cleaning

In commercial kitchens, grease condenses on the cooler duct walls and builds up there layer by layer. At full cooking load, one cubic metre of kitchen extract air contains up to 300 milligrams of grease.

What matters is what it turns into over time: fresh cooking fat only ignites above 320 °C. With old, polymerised grease, the ignition temperature is below 130 °C. According to the fire loss statistics of the German Fire Protection Association (vfdb), 27 per cent of all building fires start in kitchens.

We clean canopies, the duct run and the roof extract fan, document their condition before and after, and issue a post-clean certificate and inspection label.

Frequently asked questions