Kitchen Extract and Grease Management

Explain the cleaning or grease-management outcome needed and the issue prompting the enquiry. Include the location, people affected and changed kitchen use so the assessment reflects the present requirement rather than repeating an earlier arrangement.

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.

The scope should identify the canopy, filters, duct sections, fans and access points included in inspection or cleaning. Record inaccessible sections and repairs required, with clear operator tasks and coordination of waste or drainage arrangements where relevant.

Cleaning must follow the actual system route. Concealed or inaccessible sections need an access solution, not a claim that the entire route is clean. Extract grease and drainage grease involve different systems and maintenance requirements despite originating in the same kitchen.

Define the instructed work and the responsibilities retained by the kitchen or property team. Connected repairs and specialist activities need distinct scopes, including who arranges them and what records each party should receive.

Assess system boundaries and condition before defining cleaning and access tasks. The report should distinguish areas reached from remaining limitations, while handover identifies ongoing operator care and the evidence informing the next planned intervention.

For several kitchens, use consistent reporting and escalation without losing local contacts and operating requirements. Associate each action with its building or system and establish who decides on matters affecting the wider estate.

Cleaning arrangements in Offices need to consider staff and visitors, and in Retail, trading and deliveries. Hospitality requires coordination around food operations and guest areas; education around teaching and access. Check all sectors for the wider service and project offering appropriate to the site's activities.

Coverage for this work includes Northumberland, Tyne and Wear, County Durham and Tees Valley. Berwick-upon-Tweed, Alnwick, Morpeth, Hexham, Newcastle, Gateshead, Sunderland, Durham, Darlington, Hartlepool, Stockton-on-Tees and Middlesbrough are among the places listed in the all locations directory.

An estate cleaning brief should retain a contact and working restrictions for every address. Record the differences between kitchens within the shared instruction so local access and operational arrangements can be planned explicitly.

For cleaning scope, see how often kitchen extraction should be cleaned; for planning intervals, read setting maintenance frequencies. Further context is provided by Official guidance, with other material in the Knowledge Centre.

Review Commercial Kitchen and Catering Equipment and Commercial Kitchen Ventilation to distinguish cleaning needs from ventilation work. For associated requirements, use maintenance and Minor Works, or browse the wider services and projects directories.

Contact Black & White Facilities with the kitchen sites, available extract records and operational requirement. Include the outcome needed and working constraints so the cleaning scope and next action can be agreed.