Book your clean
500+ Sydney kitchens serviced. Tell us what you run and we’ll scope it properly — no site visit charge, no obligation.
Compliance certificate every clean
Photographed before and after, documented to AS 1851 and AS/NZS 1668.1 — the report your insurer and council actually ask for.
Fixed price, same business day
No hourly rates and no on-the-day surprises. You get an itemised quote you can hand straight to your finance team.
We work around your service
Overnight and early-morning crews so the kitchen is cleaned, tested and back in service before your first cover.
Six quick details and we’ll come back with a fixed, itemised price.
Prefer more detail up front? Use the full booking form — it scopes the job in one pass.
Grinding bearings, hot casings and tripping breakers are early exhaust fan motor failure signs — spot them and you replace a bearing, not a whole motor.
Rooftop exhaust fans sit above the whole grease path, so neglecting them starves airflow and stockpiles the fuel that drives most commercial kitchen fires.
A grease-clogged kitchen exhaust fan can lose 30 to 50 percent of its rated airflow, and the drop starts long before the kitchen feels smoky or hot.
Most Sydney kitchens need their exhaust fan serviced every 3 to 6 months, but charcoal and wok venues can’t safely wait that long — here’s how to set yours.
A commercial exhaust fan not pulling air is almost always grease-choked filters, a loaded duct, or a fan fault — here’s how to tell which.
Two details, a fixed quote back the same day.