How to Clean Grease Ducts in a Company Canteen

Regular kitchen exhaust cleaning is a key hygiene step for company canteens and must support cooking-fume emission standards. How are canteen grease ducts cleaned? CHINENG shares the methods below.

1. Why is grease-duct cleaning important?

1. Fire hazard: Grease in hoods and ducts can ignite when wok flames are pulled into the canopy during stir-frying.

2. Poor exhaust: Heavy grease cuts fan performance, traps fumes in the kitchen, and lets smoke drift into dining rooms—hurting guest experience and revenue.

2. Cleaning methods for company canteen ducts

1. Dismantling: the most thorough method, but labor-heavy and costlier. Technicians remove sections at calculated intervals and clean in both directions.

2. Access openings: easier and cheaper than full dismantling, with slightly lower thoroughness. Openings are cut at planned spacing, ducts are cleaned through them, then sealed.

3. Mechanical brushing: easiest and lowest cost, but least thorough—often best for vertical ducts cleaned at least every six months. Spray degreaser, then use long flexible electric/pneumatic brushes (up to about 30 m).

4. Horizontal ducts: clean about every six months.

3. Acceptance standards

1. Over 90% of duct metal color visible, without chunk grease;

2. Range tops cleaned bright and grease-free;

3. Over 90% of impeller surfaces show primer; no sludge under the motor;

4. External ducts: access-hole cleaning can expose over 90% metal color; mechanical brushing typically removes about 85% surface grease.

Note: Do not clean ducts yourself—hire professionals to avoid damage and incomplete cleaning; costs are usually reasonable.

Humid, greasy ducts also harbor bacteria. Regular cleaning prevents fire and supports food hygiene. Contact CHINENG online support for kitchen questions.