Kitchen Canopy & Exhaust Cleaning in Melbourne

Essential fire safety and hygiene for commercial kitchens.

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ISO
9001

Quality Management

ISO
14001

Environmental Management

ISO
45001

Safety Management

Certified by ECAAS • Independently Audited

Aust Facility Services provides specialist kitchen canopy and exhaust system cleaning for commercial kitchens across Melbourne. Regular canopy cleaning is a legal requirement under Australian Standard AS 1668.1 (fire safety) and Victorian food safety legislation - grease accumulation in exhaust systems is one of the leading causes of commercial kitchen fires in Australia.

Kitchen canopy and exhaust cleaning Melbourne, fire safety compliance service

Why Is Kitchen Canopy Cleaning Critical?

The Australian Institute of Health and Safety reports that grease fires in commercial kitchens cause significant property damage and business interruption annually. Grease accumulates progressively in canopy hoods, baffle filters, ductwork, and rooftop exhaust fans - becoming flammable fuel if ignition occurs from the cooking equipment below. AS 1668.1 (The Use of Ventilation and Air Conditioning in Buildings) specifies minimum cleaning frequencies based on cooking volume and type to prevent this risk.

Beyond fire safety, dirty exhaust systems also:

✓Reduce exhaust airflow, causing heat and fume buildup in the kitchen
✓Contribute to food odours and poor air quality in dining areas
✓Void building and contents insurance if cleaning records cannot be produced after a fire
✓Risk council health inspection failure for food businesses

What Does Our Canopy and Exhaust Cleaning Cover?

✓Canopy hood and surround - full degreasing of hood exterior, interior, and all visible surfaces
✓Baffle and mesh filters - removed, soaked in degreaser, scrubbed, rinsed, and replaced
✓Accessible ductwork - internal duct cleaning using brushes and high-pressure steam where accessible
✓Rooftop exhaust fans - fan blades, housing, and motor surrounds degreased
✓Grease collection containers and drip trays - emptied and cleaned
✓Lighting within canopy system - cleaned and diffusers washed
✓Photo documentation and compliance certificate issued after every clean

AS 1668.1 Cleaning Frequency Requirements

Australian Standard AS 1668.1 specifies minimum exhaust system cleaning frequencies based on cooking type and volume. Our recommendations for Melbourne commercial kitchens:

✓High-volume (fast food, hotel banquet, continuous frying): every 3 months
✓Medium-volume (casual dining restaurant, pub kitchen): every 6 months
✓Low-volume (café, small restaurant, staff kitchen): annually

We provide a cleaning schedule at contract commencement that documents your required frequency, and send reminders when your next clean is due. Every clean is followed by a photographic compliance report and a signed cleaning certificate - essential documents for your fire safety file and insurance.

Frequently Asked Questions

How often should kitchen canopies be cleaned?

Under AS 1668.1, frequency is determined by cooking volume and type. High-volume operations (continuous frying, wok cooking, high-throughput grilling) require cleaning every 3 months. Medium-volume restaurant kitchens typically require biannual cleaning. Low-volume operations such as café kitchens may be cleaned annually. We assess your kitchen at the initial inspection and document the required schedule - which also forms the basis of your fire safety maintenance log.

Do you provide cleaning certificates?

Yes - without exception. After every kitchen canopy and exhaust cleaning service, we provide a detailed cleaning certificate with photographic evidence of the system before and after cleaning, a description of work performed, products used, and technician sign-off. This certificate is a critical document for your insurance coverage - insurers can deny fire damage claims where a grease fire occurs and no cleaning records can be produced for the 12 months prior.

Can grease buildup really cause a fire?

Yes - this is one of the most serious and common fire risks in commercial kitchens. Grease has an auto-ignition temperature of approximately 360°C, which is well within the range of cooking temperatures for deep fryers, char grills, and commercial ovens. Grease accumulated in ductwork acts as continuous fuel if a fire starts in the cooking area - it can carry flames through the duct system to the roof and beyond. Regular canopy cleaning is not just a regulatory requirement: it is one of the most important fire prevention measures a commercial kitchen can take.

When is canopy cleaning performed?

Canopy cleaning is always performed outside kitchen operating hours - typically overnight or during the closed period. The process involves chemical degreasing, scrubbing, and flushing, which cannot be done while food is being prepared. Most Melbourne hospitality venues schedule canopy cleans for Monday nights or during their quietest trading period. We work around your schedule and ensure the system is fully reassembled and operational before your next service begins.

Last updated: April 2026

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