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We check photographs, opening hours, cooking type, previous reports and the extraction route.
Kitchen Extraction Cleaning Checklist for Restaurants
Quick answer: A restaurant kitchen extraction checklist has two parts. Your kitchen team cleans canopy surfaces and grease filters daily or weekly. A specialist cleans and measures the ductwork, fan and discharge on the TR19 Grease schedule: every 3, 6 or 12 months depending on cooking hours. Keep every report in one file for your insurer and fire risk assessor.
Use this checklist from Duct Clean London to keep your extraction clean, safe and documented between professional visits. Print it and pin it near the pass.
Daily (end of service)
- Wipe the canopy’s inside and outside surfaces with a food-safe degreaser.
- Check grease filters are all in place, seated correctly and not missing or bent. Gaps let grease straight into the duct.
- Empty and wipe grease collection troughs and cups.
- Look at the canopy lights and check the covers are intact.
- Note any unusual noise, vibration or smoke not being drawn into the canopy.
Weekly
- Remove and wash baffle grease filters (daily for heavy frying, wok or grill kitchens). See our guide on how to clean baffle grease filters.
- Clean behind the filters where you can safely reach the plenum entry.
- Check the extract fan is running at normal speed and sounds normal.
- Check that the gas interlock (if fitted) is working as expected. Cooking gas should not run without extraction.
Monthly
- Inspect filters for damage, warping or worn frames, and replace any that no longer fit tightly.
- Check for grease drips from joints, access panels or the canopy edge.
- Look at the outside discharge (if visible) for grease staining or residue.
- Make sure access panels are not blocked by shelving, pipes or ceiling tiles.
- Write the checks in a log with date and initials.
Every 3, 6 or 12 months (specialist clean)
| Kitchen use | Cooking hours a day | Professional clean at least every |
|---|---|---|
| Heavy | 12–16 hours | 3 months |
| Moderate | 6–12 hours | 6 months |
| Light | 2–6 hours | 12 months |
The professional clean should cover the canopy, plenum, ductwork, fan and discharge, with grease readings before and after. If the mean reading is over 200 µm, the interval is too long. Read more about the TR19 grease thickness limits and how often kitchen extraction should be cleaned.
Before the professional clean
- Agree a time after service when cooking equipment is off and cool. See after-hours extraction cleaning.
- Clear worktops and shelving under the canopy.
- Arrange keys and permission for roof, plant room and riser access.
- Have your last cleaning report ready, so the contractor can follow the same route and check earlier access problems.
After the clean: check your report
- Before and after photos from the same positions
- Grease readings in microns with locations
- A list of any areas not reached, and why
- The date the next clean is due
File the report with your fire risk assessment. Your insurer, landlord or Environmental Health Officer may ask for it.
Signs you need a clean sooner
- Grease dripping from the canopy or filters
- Smoke or steam lingering in the kitchen
- A fan that is louder, slower or vibrating
- A menu change to more frying or grilling, or longer opening hours
- More than 3, 6 or 12 months since the last full clean
We clean kitchen extraction systems, canopies, ductwork and extract fans for restaurants across London.
Frequently asked questions
What should be on a kitchen extraction cleaning checklist?
Daily canopy wipe-downs and filter checks, weekly filter washing, monthly inspections for damage and blocked access panels, and a specialist TR19 clean of the ductwork, fan and discharge every 3, 6 or 12 months.
How often should restaurant grease filters be cleaned?
Weekly as a minimum, and daily in kitchens with heavy frying, wok or grill cooking.
Can restaurant staff clean the ductwork?
No. Staff can clean canopy surfaces and filters. Ductwork, fans and discharge need trained operatives, access equipment and grease measurement.
What records should a restaurant keep for kitchen extraction?
A filter cleaning log, every professional cleaning report with grease readings and photographs, and the date the next clean is due.
Book a measured clean in London
Duct Clean London cleans canopies, filters, ductwork and extract fans across North West, West and Central London (Zones 1–4), with grease readings and photographs in every report. Call 07843 141416 or send a booking enquiry with your postcode and a few photos of your system.
Related: Duct Clean London home · All services · TR19 cleaning London · All guides