All You Need to Know About Commercial Kitchen Canopy Cleaning

If you run a restaurant, hotel, or commercial kitchen, your exhaust canopy system plays a critical role in fire safety and hygiene. Here’s everything you need to know about proper commercial kitchen canopy cleaning.

1. Why Canopy Cleaning Is Essential

Over time, grease and grime accumulate in your kitchen’s canopy, filters, and ductwork. If left uncleaned, this buildup becomes a serious fire hazard and can negatively impact air quality, food safety, and regulatory compliance.

2. How Often Should It Be Cleaned?

The recommended cleaning frequency depends on your kitchen’s volume:

• High-volume kitchens (daily frying or grilling): Every 3 months
• Medium-volume kitchens: Every 6 months
• Low-volume kitchens: Once a year

At Peachy Cleaning, we tailor our schedules based on your operational needs.

3. What Does the Cleaning Process Involve?

Professional canopy cleaning includes:

• Removing and degreasing filters
• Deep cleaning of the canopy interior and exterior
• Cleaning the ductwork and exhaust fan
• Safe disposal of grease waste

Our trained technicians ensure every part of the system is thoroughly cleaned and certified to meet local fire and health codes.

4. Choose Certified Professionals

Always work with a licensed and insured cleaning provider. Peachy Cleaning offers certified canopy cleaning services that comply with fire safety standards and industry regulations in Sri Lanka.

5. Keep Records

After each service, ensure you receive a detailed cleaning report and compliance certificate. These documents are vital during inspections and for insurance purposes.