Black & White Facilities / Service brief
Kitchen Extract Cleaning
Grease building up in canopies and ductwork, duct runs that nobody can get into and cleaning records with gaps in them are the usual reasons a catering extract system comes up for review. Set out when the concern arose and whether it relates to one kitchen or several, so the clean itself can be kept distinct from any wider investigation.
What the work can include
- Degreasing the canopy and filter housing.
- Cleaning reachable duct runs and fan sections.
- Recording sections cleaned and sections not accessible.
The scope identifies the sections to be cleaned, anything left as found and the evidence required at completion, with each system referenced to its building and kitchen so costs and follow-up stay traceable.
Our full service catalogue, including every individual service, is available across every listed sector and location. For one site or several, we agree the scope, access and programme around the buildings concerned.
Important decisions
Map the full extract route and its access points before agreeing the job; a clean canopy says nothing about the ductwork behind it. Agree which kitchens are covered, how often and what is reported, around service hours, keeping this specialist work apart from the daily kitchen clean.
Before we visit
The survey needs the system layout, access panel positions, earlier cleaning reports, the cooking pattern and when the kitchen can be shut down, with site records, the operational impact and the approval limit. Name the site contact and the windows in which work can proceed without interrupting service.
How the work proceeds
At enquiry stage the client's requirement and existing documentation are gathered. A survey then confirms the condition of the canopy and filter housing and how far along the system the instruction can reach, and the agreed method settles sequence, protection and access before the visit is booked.
The completion report ties the work to the site or kitchen reference, records what was cleaned and lists any inaccessible section separately, so catering and facilities managers can rely on it for maintenance planning and budgeting.
What affects cost and timing
Duct length, system access, grease loading, fan position and how long the kitchen can be out of use are the main cost variables. They dictate crew, order of work and time on site, and a photograph of the canopy or a rough system size rarely establishes them.
Where a portfolio holds several kitchens, compare the same task definition and access assumptions before combining quotes, and note the temporary arrangements for each site and where additional work is referred for a decision.
Applications across sectors
Hospitality operators need the work scheduled around food preparation and service periods; offices with catering need coordination around occupied floors; education sites need access controlled around rooms in use. The full list of planning questions is under sectors.
Local coverage
Black & White Facilities covers North East England, from Northumberland and Tyne and Wear through County Durham to Tees Valley. Whether the kitchen is in Newcastle, Gateshead, Durham, Middlesbrough or another listed area, include the postcode and access arrangements. Full coverage is in the location directory.
Frequently asked questions
Does a canopy clean deal with the whole extract system?
It does not. The ductwork, fan and other components usually need their own access, and the report should state which parts were cleaned and which were out of reach.
What information is needed to scope kitchen extract cleaning?
System layout, access panel positions, previous reports, cooking patterns and shutdown times, with the result you need and when the kitchen can be accessed. Earlier reports prevent the scope assuming work that has not been verified.
What determines the cost and the programme?
Duct length, access, grease loading, fan location and kitchen downtime decide the cost. Insist on a scope that names the preparation, access and completion work included, so one proposal can be measured against another.
How should completed extract cleaning be logged?
Tie the entry to the site and works reference, state which sections were cleaned or components changed, and list whatever is outstanding. Inaccessible sections and other limitations are recorded on their own so the estate record can be relied on.
Guides and useful reading
The cleaning and hygiene planning guidance explains the decisions that sit behind this service, and the repair versus replacement guide sets out how to compare condition, cost and disruption when a system or building element needs attention.
The HSE cleaning guidance covers the wider working context.
Related services and your enquiry
Cleaning and Hygiene is the hub for this group; work often specified alongside it includes Pressure Washing, Ventilation and Duct Cleaning and Washroom Services. For the estate as a whole, see all services, maintenance, projects, sectors and locations.
Contact Black & White Facilities with the site reference, operational priority, authorised contact and relevant records, including the system layout, access panels, previous reports, cooking patterns and shutdown times where known, so the next step is scoped around the actual kitchen.
Discuss the scope
Tell us what needs attention.
Share the site, the issue and any access requirements so we can discuss the next step.