Kitchen hoods, canopies and extractors are vital for health, safety and kitchen efficiency. With this in mind, upkeep and maintenance are vital to ensure they continue to operate as intended and you remain compliant with regulations.
This guide outlines the importance of cleaning your canopies, explains how often they should be cleaned and the tell-tale signs that your extractors aren’t operating as they should.
A smooth kitchen operation
Your extractor system works hard to remove heat, smoke and grease from your kitchen. Keeping it clean keeps your staff safer, and your equipment working harder for longer. Depending on how and what you cook, basic kitchen cleaning should be happening daily, with deeper cleans at least weekly.
Keeping compliant with regulations
TR19 guidelines, which shape best practice for cooker canopy and duct cleaning, recommend that your kitchen extraction system is professionally cleaned every six months. However, a full maintenance clean can be completed once a year unless your fire risk assessment recommends otherwise.
How often should a commercial kitchen hood be cleaned?
Basic cleaning should be carried out daily or weekly, however, a full ‘maintenance’ clean can be completed annually.
Sometimes a more regular professional clean may be required such as a recommendation from a fire risk assessment. Alternatively, it may be best practice to clean it more often in a very busy kitchen with a higher volume of grease buildup.
We also recommend more frequent professional cleaning if you notice issues like poor fan performance, lingering smells or visible grease buildup.
Cooking frequency and methods make a huge difference to grease output, as well as how often you’ll need to clean your kitchen’s extraction system. It’s also worth keeping in mind that high-frequency cooking speeds up grease accumulation, even with lower-grease methods.
Hybrid kitchens with multiple cooking styles should follow the most stringent cleaning schedule applicable. Regular inspections of filters, ducts, and hood interiors remains key.
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| Cooking method | Effect and impact | Cleaning frequency |
| Deep drying or charboiling | Substantial grease and smoke | Monthly to quarterley |
| Wok cooking | Intense heat, oil aerosols | Quarterley |
| Solid fuel (e.g. wood ovens) | Soot and particles | Monthly (in line NFPA 96) |
| Grilling or pan-frying | Moderate grease | Quarterley to semi-annually |
| Steaming, boiling or baking | Minimal grease | Semi-annually to annually |
How to stay on top of grease build-up
Our top tips for keeping on top of grease build-ups include.
- Inspect your system daily: Check grease filters and containment systems (drip-trays, cups).
- Involve your team: Educate your people on minimising grease production (using lids, avoiding excessive frying).
- Consider placement: Make sure cooking surfaces are covered by extractor hoods to maximise grease capture.
- Book inspections: Certified technicians will check and verify sensor systems, cleaning effectiveness, and ductwork corrosion or damage.
How JLA can help your business
Our engineers can inspect, clean and service all parts of your canopy/hood system. Following a visual inspection of the extractor, access panels and filters they’ll complete a deep clean and service your unit to remove grease and other blockages/hazards.
As part of the canopy/hood inspection, JLA’s engineers will submit condition ratings for:
- Canopy dims
- Canopy lighting
- Grease filter
- Intake air allowance
- Main canopy material
- Amount of daily usage
- Extraction fan
- CO2 reading
- General observations
You’ll also receive a certificate stating that your kitchen now meets HVCA TR19 standards. You can then provide your insurance company with evidence that you have met these standards.
Book your commercial hood clean today with JLA.
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