The Property Masters provides commercial kitchen exhaust and hood cleaning for Dubai restaurants, hotels and catering kitchens — degreasing the hood (canopy), filters, plenum, ductwork and exhaust fan end to end. This isn't cosmetic: grease building up inside the extraction system is a genuine fire hazard, and it's the part of the kitchen most likely to feed a fire. We clean to a thorough, system-wide standard with methods aligned with IKECA standards, and provide a report on completion. Priced as a fixed quote after assessment, +5% VAT.
Why exhaust cleaning is a fire-safety issue, not just hygiene
Every time you cook, airborne grease is drawn into the extraction system and condenses on the inside of the hood, filters, plenum and ductwork. Over time it builds into a thick, flammable layer on the very surfaces hottest air passes through. A spark or flare-up in a grease-laden duct can run fire through the ductwork. Regular degreasing removes the fuel before it can become a fire.
The whole system, not just the visible hood
Wiping the visible canopy achieves very little if the grease deep in the system is left. We clean the complete extraction run:
- Hood / canopy — visible stainless steel, inside and out.
- Grease filters — baffle filters degreased or exchanged; clogged filters let more grease through to the duct.
- Plenum — the chamber behind the filters where grease collects heavily.
- Ductwork — the riser and horizontal ducts, the highest fire-risk zone, cleaned along their length.
- Exhaust fan — fan blades and housing; grease build-up unbalances the fan and cuts extraction.
Where ducts lack inspection access, we can install access panels so the duct interior can actually be reached — without access, a "duct clean" is only ever partial.
Methods aligned with IKECA standards
We carry out exhaust cleaning with methods aligned with IKECA (International Kitchen Exhaust Cleaning Association) standards — focus on cleaning to the bare metal across the accessible system, not just brightening the canopy. We're honest about any areas that can't be reached without additional access panels.
Getting the frequency right
- High-volume kitchens (heavy frying, char-grilling, long hours) — often monthly; grease accumulates fast.
- Moderate-use kitchens — typically quarterly.
- Light-use kitchens — often around every six months.
We recommend a frequency matched to your menu and hours, and set up a recurring schedule so it's never overlooked.
Report on completion
After each clean we provide a report documenting the work and the condition of the system, with before-and-after evidence — a record for your fire-safety file and useful for landlords, insurers and inspections.
What clogged extraction costs beyond fire risk
- Extraction drops — smoke, heat and cooking odours linger; smells push into the dining area.
- Fan works harder against the restriction — more energy, faster wear, unbalanced blades.
- Grease drips back down onto clean surfaces and food prep areas — a hygiene problem in its own right.
Pair with commercial grease trap cleaning so both the drainage FOG and the extraction grease are handled on one programme.
Call us on +971 50 928 5264 for a free assessment and a cleaning schedule matched to your kitchen.
Frequently Asked Questions
Why is commercial kitchen exhaust cleaning a fire-safety matter?
Because grease building up inside the extraction system is genuinely flammable. Every time you cook, airborne grease is drawn into the hood, filters, plenum and ductwork and condenses into a thick layer on the surfaces that the hottest air passes through. A flare-up in a grease-laden duct can ignite that layer and run fire through the ductwork, which is why exhaust cleaning is treated as fire prevention worldwide, not just cleanliness. Regular degreasing removes the fuel before it can ever become a fire.
What does a full kitchen exhaust clean cover?
It covers the complete extraction run, not just the visible canopy. We clean the hood inside and out, degrease or exchange the baffle grease filters, clean the plenum chamber behind the filters where grease collects heavily, clean the ductwork and riser, which is the highest fire-risk zone, and clean the exhaust fan blades and housing. Where ducts lack inspection access we can install access panels so the duct interior can actually be reached, since without access a duct clean is only ever partial.
How often should a kitchen exhaust system be cleaned?
It depends on how hard the kitchen cooks. High-volume kitchens with heavy frying or char-grilling and long hours often need cleaning monthly because grease accumulates fast, moderate-use kitchens typically quarterly, and light-use kitchens often around every six months. The greasier the cooking, the faster the duct loads up. We recommend a frequency matched to your menu and operating hours and set up a recurring schedule so it's never overlooked between services.
Are your methods to a recognised standard?
Yes. We carry out exhaust cleaning with methods aligned with IKECA, the International Kitchen Exhaust Cleaning Association, standards, which means the focus is on cleaning to the bare metal across the accessible system rather than just brightening the visible canopy. That system-wide approach is what genuinely reduces fire risk and what a serious kitchen and its insurer expect. We're also honest about any areas that can't be reached without additional access panels being created first.
Do you provide a record of the cleaning?
Yes. After each clean we provide a report documenting the work carried out and the condition of the system, with before and after evidence. That gives you a record for your own fire-safety file and demonstrates the extraction system is being properly maintained, which is useful for landlords, insurers and inspections alike. Keeping that documentation consistent over time also makes it easy to show a maintenance history when it's needed.