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.
Commercial kitchen exhaust and hood cleaning in Dubai
We clean the full extraction system for restaurants, hotels, cloud kitchens and catering kitchens across Dubai: hood, filters, plenum, ductwork and exhaust fan, end to end. Every time you cook, airborne grease is drawn into the system and condenses on the surfaces the hottest air passes through. Over time it becomes a thick, flammable layer. A spark or flare-up in a grease-laden duct can run fire through the ductwork, so removing the grease removes the fuel.
What is included
- Hood or canopy: the stainless steel, inside and out.
- Grease filters: baffle filters degreased or exchanged, because clogged filters let more grease through to the duct.
- Plenum: the chamber behind the filters, where grease collects heavily.
- Ductwork: the riser and horizontal runs, the highest fire-risk zone, cleaned along their length.
- Exhaust fan: blades and housing, since build-up unbalances the fan and cuts extraction.
- Access panels: installed where ducts have no inspection access, because without access a duct clean is only ever partial.
- A report on completion, with before-and-after evidence.
- Clean-up and waste removal, so the kitchen is ready for service when we leave.
- A recommended schedule for the next clean, based on how your kitchen cooks.
Dubai-specific considerations
Dubai kitchens often run long hours, with heavy frying and char-grilling, so grease loads up quickly. Frequency should match your menu and hours:
- High-volume kitchens with heavy frying or char-grilling often need cleaning monthly.
- Moderate-use kitchens typically quarterly.
- Light-use kitchens often around every six months.
We set up a recurring schedule so it is never overlooked. The completion report gives you a record for your fire-safety file, and it is useful for landlords, insurers and inspections.
Dust and heat add to the load. Dubai kitchens often run extraction hard through long service hours, and a clogged system makes the fan work harder, lets smells push into the dining area and can drip grease back onto clean surfaces. Many kitchens sit inside malls, hotels and towers, so we also plan the access, working hours and any building requirements with you before we start.
How the job runs
- Assessment. We inspect the system, find the access points and agree a schedule that suits your service hours.
- Preparation. We protect the cooking line, equipment and floors before cleaning starts.
- Cleaning. We work through the system from hood to fan, degreasing to bare metal across the accessible system, using methods aligned with IKECA standards.
- Report. You receive a report on the work and the condition of the system, and we are honest about any areas that cannot be reached without extra access panels.
What drives the cost
The cost depends on the size of the hood, the length and layout of the ductwork, how heavily the system is loaded with grease, and whether access panels are needed. The number of fans and risers matters too, and so does the time window we have to work in. A recurring schedule is planned around your menu and hours. You get a fixed quote after assessment.
Related services
Book a free site visit
Call +971 50 928 5264 and we will assess your extraction system and set 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.