Commercial Kitchen Exhaust Fan Cleaning: What Facility Managers Should Know
Need the fan included in your next clean? See our commercial kitchen canopy and exhaust cleaning service for AS 1851-2012 cleaning, with PDF reports and photos in your client portal.
Most people judge a kitchen exhaust clean by the canopy they can see. But the exhaust fan, usually on the roof or in a plant room, is where the system ends. Grease that gets past the filters, plenum and ductwork can still collect on the fan, its housing and the discharge.
Why the exhaust fan matters
The fan pulls cooking fumes out of the kitchen. As grease builds up on the fan wheel and inside the housing, it can:
- add to the fire load at the end of the exhaust system
- throw the fan wheel out of balance, causing noise, vibration and wear
- reduce airflow, so smoke and heat stay in the kitchen
- drip grease from the discharge onto roofs and surrounds
A spotless canopy does not show any of this. That is why the fan should be part of the cleaning plan, not left out.
What exhaust fan cleaning involves
The work depends on the fan type, its location and how it can be reached. A typical scope covers:
- Safe isolation. The fan is isolated before anyone works on it, following the site’s procedures.
- Access. Roof access, a hinged or removable fan, or an access panel in the housing. Missing access is recorded, not ignored.
- Cleaning the fan wheel and housing. Grease is removed from the blades and the inside of the housing using methods that suit the deposits and the equipment.
- Discharge and surrounds. Grease around the discharge outlet is cleaned where it is part of the agreed scope.
- Recording the result. Before-and-after photos, any part that could not be reached and any defects noticed go into the service report.
We clean. We do not repair or replace motors, bearings or belts. If we notice signs of wear, we record them so you can arrange a mechanical contractor.
Fan cleaning is one part of the system
Cleaning only the fan, or only the canopy, leaves deposits elsewhere. The canopy, plenum behind the filters, ductwork and fan are connected, so a full clean looks at all of them. Where duct runs cannot be reached, read about duct access panels before booking.
Routine grease filter exchange helps between cleans, but it does not clean the fan.
Questions to ask before booking
- Is the exhaust fan included in the quote, and is the discharge included?
- How will the fan be reached, and is roof access available and safe?
- Who arranges isolation, and when can the kitchen be shut down?
- Will the report show before-and-after photos of the fan and note any part that could not be reached?
How often should the fan be cleaned?
There is no single interval for every kitchen. AS 1851 provides the routine-service framework for kitchen exhaust maintenance. Cooking volume, fuel type, menu and what is found at each inspection should guide the plan. Any insurer or building requirements should also be checked. Our cleaning frequency guide explains the factors.
Keeping the record
Every client gets a client portal, including one-off services. Completed-service PDF reports and job photos, including the fan, are kept there. See our service records guide for what to keep with your maintenance history.
Arrange a commercial exhaust clean
Clean Air Filtration has cleaned commercial kitchen exhaust systems across Melbourne and Victoria for over 30 years. Tell us your site, fan location and access so we can confirm the scope. Call (03) 9303 9661 or email sales@cleanair.com.au.