Commercial Kitchen Chimney and Exhaust Cleaning in Hyderabad
Hood, baffle filter, duct and exhaust fan cleaning for restaurants, hotels, cloud kitchens, canteens and caterers across Hyderabad and Secunderabad, scheduled around your service hours.
Commercial kitchen chimney cleaning removes grease from the whole exhaust system, not just the filters: the hood, baffle filters, grease channels, ductwork and the exhaust fan. In a busy Hyderabad restaurant kitchen this grease builds up fast, cuts the extraction and can feed a duct fire, so it needs regular, planned cleaning.
- Who it is for
- Restaurants, biryani and tandoor kitchens, hotels, cloud kitchens, cafes, bakeries, office and college canteens, hospital kitchens and caterers
- What we clean
- Hood canopy inside and out, baffle filters, grease troughs and oil cups, accessible duct sections, exhaust fan or blower and the discharge point
- When we work
- Before opening, after closing or on your weekly off day, so service is not interrupted
- How to book
- Call or WhatsApp +91 93477 37176 with photos of the hood, the duct route and the fan
Signs your commercial exhaust needs cleaning
- Smoke and heat hang in the kitchen during peak service even with the hood running
- Oil drips from the hood edges, filters or duct joints onto the cooking line
- Baffle filters are dark, sticky and heavy, and washing them in the sink no longer clears them
- The exhaust fan is louder than before, vibrates or struggles to start
- Grease stains or drips appear around the outside duct outlet or on the terrace
- Cooking smells reach the dining area or neighbouring units
- Your building manager, insurer or an inspection has asked when the system was last cleaned
Why grease in the duct matters
High-heat cooking such as tadka, deep frying, tandoor, grills and wok work sends oil vapour up into the hood. Filters catch part of it; the rest condenses inside the duct and fan housing as a sticky layer. That layer narrows the duct, slows the fan, and is flammable. A flare-up on the cooking line can travel into a greasy duct, which is why commercial kitchens clean the full system, not only the filters.
How a commercial chimney cleaning job works
Every kitchen is laid out differently, so we plan the job from your photos first and agree the scope before anyone arrives.
- Share the kitchen detailsSend photos of the hood, the filters, the duct route as far as it is visible, the exhaust fan and the outside outlet, plus your cooking type and service hours.
- Agree scope and timingWe confirm which parts can be reached and cleaned, how long it will take, and the charge, and fix a slot outside your service hours.
- Protect the kitchenGas and power to the hood area are switched off, and the cooking line and floor below are covered.
- Clean the filters and hoodBaffle filters are removed and degreased, and the hood canopy, grease channels and oil cups are scraped and degreased inside and out.
- Clean the duct and fanAccessible duct sections are degreased through the hood and any access points, and the fan or blower, its housing and impeller are cleaned.
- Refit, test and reportEverything is refitted and the extraction is checked at the hood. You get before-and-after photos and a note of anything we found, such as a damaged filter, loose duct joint or worn fan bearing.
What commercial kitchens in Hyderabad usually need
How often the exhaust system needs cleaning depends on what you cook and how much. Widely used fire-safety guidance for commercial kitchens, the NFPA 96 standard, links inspection frequency to cooking volume; use it as a reference point alongside what your building or insurer asks for.
| Kitchen type | Typical cooking | Filters | Full system check and clean |
|---|---|---|---|
| Solid-fuel cooking | Charcoal tandoor, wood or charcoal grills | Daily to every few days | Monthly reference under NFPA 96 |
| High-volume | 24-hour kitchens, charbroiling, wok cooking, busy biryani and deep-frying kitchens | Every few days to weekly | Quarterly reference under NFPA 96 |
| Moderate-volume | Cafes, canteens, regular restaurants | Weekly | Twice a year reference under NFPA 96 |
| Low-volume | Seasonal, small or light cooking | Every week or two | Once a year reference under NFPA 96 |
These are reference intervals, not a rule for your kitchen. If you see grease dripping or extraction dropping, clean sooner.
Home chimney vs commercial exhaust
A home chimney is one appliance with its own motor and a short duct. A commercial system is a hood canopy, a row of baffle filters, a longer duct that may run through a ceiling or up the building, and a separate exhaust fan, often on the terrace or an outside wall. Some kitchens also have a fresh-air unit.
That is why a commercial job takes longer, needs more planning and is charged by the size and reach of the system rather than as a single appliance. For home chimneys see chimney cleaning and chimney deep cleaning.
What decides the charge
- Length of the hood and number of baffle filters
- How long the duct is and how much of it can be reached
- Type and location of the exhaust fan, such as inside, on a wall or on the terrace
- How heavy the grease build-up is
- Working outside your service hours or on a weekly off day
We confirm the charge from your photos before the visit. If something changes once the hood is open, we tell you before doing extra work. See how our charges work.
Keep the exhaust cleaner between visits
- Wash baffle filters on a fixed day. Soak them in hot water with a degreaser and scrub them; heavy kitchens do this daily or every few days.
- Empty grease cups and troughs. Do not let them overflow back onto the cooking line.
- Run the exhaust before and after cooking. A few minutes either side clears vapour from the duct.
- Never run without filters. Grease goes straight into the duct and fan.
- Keep a cleaning log. Dates and photos help when a building manager or insurer asks.
Before the visit
- Tell us the hours we can work and who will be on site
- Make sure we can reach the hood, the duct access points and the exhaust fan, including terrace access if the fan is up there
- Switch off and cool the cooking line before we start
- Move food, utensils and open containers away from the hood area
Gas smell in the kitchen? Do not light anything or switch electrical equipment on or off. Close the gas supply, open doors and windows, move people out and call your gas supplier’s emergency line. For LPG in India the number is 1906.
Commercial kitchen chimney cleaning: questions
How often should a restaurant clean its kitchen chimney and duct?
It depends on cooking volume. Filters in a busy restaurant need washing every few days, and the full hood, duct and fan system needs a professional clean every few months. The NFPA 96 standard gives reference intervals from monthly for solid-fuel cooking such as charcoal tandoors, and quarterly for high-volume kitchens, to yearly for low-volume ones.
Do you clean commercial kitchen exhaust in Hyderabad?
Yes. We clean commercial hoods, baffle filters, accessible ductwork and exhaust fans for restaurants, hotels, cloud kitchens, canteens and caterers across Hyderabad and Secunderabad. Call or WhatsApp with photos of the system to get the scope and charge confirmed.
Can you clean after our closing time?
Yes. Commercial cleaning is usually scheduled before opening, after closing or on your weekly off day so it does not interrupt service. Tell us your hours when you book.
How long does a commercial chimney cleaning take?
A small cafe hood can take a few hours; a long hood with a long duct and a terrace fan can take most of a night. We give you an estimate from your photos before the visit.
Is cleaning the baffle filters enough?
No. Filters catch only part of the grease. The rest settles in the hood, the duct and the fan housing, where it reduces extraction and becomes a fire risk. The whole system needs cleaning at regular intervals.
Can every part of the duct be cleaned?
Not always. Sections hidden inside walls or false ceilings without access points may not be reachable. We tell you from your photos which sections can be cleaned and where adding an access panel would help.
Do you give before-and-after photos?
Yes. We share before-and-after photos of the filters, hood and the parts of the duct and fan we cleaned, which you can keep for your own records.
How is the charge worked out?
By the length of the hood, the number of filters, how much duct can be reached, where the exhaust fan is, how heavy the grease is and when we work. We confirm it from your photos before the visit and do not start extra work without telling you.
Plan your kitchen exhaust cleaning
Send photos of the hood, the filters, the duct route and the exhaust fan, with your cooking type and service hours. We confirm the scope, timing and charge before the visit.