Kitchen Extract and Grease Management

Describe the outcome required as well as the immediate issue. The starting information should identify the location, people affected and any change in use, so the assessment addresses the current requirement rather than simply repeating the previous arrangement.

The instruction identifies canopy, filters, duct sections, fans and access points included in inspection or cleaning. It records inaccessible areas and any repair required. Grease management also needs clear operator tasks and coordination with waste or drainage arrangements where relevant.

Cleaning scope must follow the actual system. Concealed or inaccessible sections need a defined access solution, not an unsupported statement that the whole route is clean. Extract grease and drainage grease have different systems and maintenance requirements, even when they originate in the same kitchen.

The proposal identifies the responsibilities that remain with the site or property team and the work included in our instruction. Connected repairs and specialist activities receive their own clear scope, so each person understands what they must arrange and what records they will receive.

Provide duct drawings, previous reports, cooking activity and operating hours. Identify roof access, shutdown authority and any known inaccessible sections. Agree how defects and access improvements will be assigned after the work.

Assessment establishes the system boundaries and condition, then defines cleaning and access work. The report records areas reached and remaining limitations. Handover identifies ongoing operator care and the evidence supporting the next planned intervention.

For several sites, we agree consistent reporting and escalation while retaining local contacts and operating requirements. Each action stays connected to its building or service area, with a named route for decisions that affect the wider operation.

Route length, deposits, access, height and working hours affect cost. New access panels or repairs can create separate tasks. Compare quotations by the actual sections covered and evidence supplied rather than a generic kitchen-cleaning label.

Tell us about operating hours, critical periods and the activities that must continue. The programme and price should reflect those constraints, including any phased delivery, additional access arrangements and reporting needed by the operational team.

Offices need work coordinated with staff and visitors. Retail needs trading and deliveries considered. Hospitality brings guest areas and food operations into the brief, while education needs access planned around teaching. Our complete service and project offering supports all sectors, with the arrangements based on each site's actual activity.

We cover Northumberland, Tyne and Wear, County Durham and Tees Valley, including Berwick-upon-Tweed, Alnwick, Morpeth, Hexham, Newcastle, Gateshead, Sunderland, Durham, Darlington, Hartlepool, Stockton-on-Tees and Middlesbrough. View all locations.

For a multi-site requirement, provide the local contact and working restrictions for each address. A common service brief still needs the differences between premises recorded.

Read how often kitchen extraction should be cleaned and setting maintenance frequencies. Official guidance provides the relevant context for this service. Browse the Knowledge Centre.