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We have a detailed and precise ventilation and extraction cleaning process, to guarantee you the most effective clean every time.

The Procedure

1. Our own qualified professionals visit your location to deep clean your main extraction systems at any given time which is convenient for you.

2. They start by stripping back your complete extraction system, starting off in the extraction hood and focusing on it all the way through to the exterior fans.

3. They then meticulously clean all the parts of your extraction and ventilation system, eliminating all of the build up of grease and carbon along with residues that are the by-products in the food preparation process.

4. While in the process of this cleansing, they can replace the air filters as well.

5. Our team can also create long-term accessibility panels. By using this method, they're able to conveniently reach inside of the duct system so they can clean it regularly.

6. As soon as the ventilation and extraction cleansing is carried out, you'll receive documentation for compliance, to confirm you have met  the HVCA (Heating and Ventilation Contractors Association) TR19 requirements.

To determine the frequency of which your current extraction and ventilation program that should be done, we begin with HCVA regulations, which depend on how much your kitchen is in use and the length of the production of cooking by-products.  

They are as follows:

When cooking 2 - 6 hours a day you require an annual deep clean

When cooking 6 - 12 hours a day you require a bi-annual deep clean

When cooking 12 - 16 hours a day you require a quarterly deep clean

By adhering to these guidelines, you can create a completely fresh working environment for you and your employees in your kitchen. Once the ventilation and extraction systems are effectively cleaned, employees work more proficiently, and they are healthier as the air is cleaner, safer and a lot more pleasant.

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