One of the most common questions asked by commercial kitchen operators is how often extraction systems should be cleaned. The answer depends on several factors rather than a fixed timetable.

TR19 Grease provides guidance on cleaning frequencies based on kitchen usage levels and cooking methods. Heavy use kitchens such as those operating long hours or producing high grease output will require more frequent cleaning than light use environments.

Canopies and filters typically require more frequent attention as they are the first point of grease capture. Ductwork and fans may require cleaning at longer intervals depending on system condition and inspection results.

Relying on visual appearance alone is not sufficient. Grease inside ductwork and fans may not be visible but still present a serious fire risk.

Regular inspections supported by professional cleaning help ensure systems remain within acceptable grease limits.

Planned maintenance programmes are often the most effective approach. They allow businesses to manage compliance proactively rather than reacting to inspections or incidents.

A specialist extraction cleaning contractor can assess system usage and provide honest guidance on appropriate cleaning intervals.

Maintaining the correct cleaning frequency reduces fire risk supports insurance compliance and helps avoid unexpected disruption.