Grease build-up in your hood, ducting and fan is the single biggest fire risk in a commercial kitchen. We remove it — thoroughly, on schedule, and documented.
A commercial kitchen exhaust system collects grease at every stage — across the hood filters, along the ductwork, and inside the fan housing. Left unchecked, that grease becomes both a fire hazard and a compliance problem. Our chemical degreasing service strips it out and keeps your system running clean, efficient and within NEA and SCDF expectations.
We clean to the standards Singapore's agencies expect for fire safety and environmental hygiene. Every job includes before-and-after photo documentation, giving you a clean record for landlords, audits, NEA inspections and your own fire-safety files.
It depends on what you cook and how much. Heavy wok, grill and deep-frying kitchens generate grease fast and often need monthly cleaning. Lighter kitchens can run on a quarterly cycle. Rather than guess, we inspect your system and recommend a schedule that keeps you safe without over-servicing. See our full guide on how often a kitchen exhaust must be cleaned in Singapore, or check any quote against our 10-point servicing checklist.
A clean exhaust system isn't just compliance — it moves more air, runs quieter, uses less energy and dramatically lowers your fire risk.
One-off cleans help, but grease never stops accumulating. A scheduled maintenance program means your system is serviced before it becomes a problem — and because we keep records, you always have proof of upkeep. Because the same grease we clear also fouls suppression nozzles and fusible links, we can carry out suppression servicing on the same visit. Pair it with our repair service and you have one team accountable for the whole system.
Book a one-off clean or set up a recurring maintenance contract. We will inspect your kitchen and recommend the right schedule.