Sydney metro · Commercial
Range Hood Filter & Vent Cleaning in Sydney
Filters, vents and canopy surfaces stripped back to bare metal — no grease, no smoke haze, no failed inspection.
Open 7 days, 7am–7pm · Emergency callouts available
4.9/5 on Google
500+ kitchens serviced
Licensed & insured
AS 1851 & AS/NZS 1668.1
Same-day quotes
4.9/5
127 reviews · 500+ kitchens
AS 1851 certificate
Issued every clean
Licensed & insured
$20m public liability
Overnight crews
No lost trading hours
Fixed written price
Itemised, no hourly rates
Book your clean
Get a fixed price from a crew that certifies its own work
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.
Request a quote
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.
What is range hood filter & vent cleaning?
Range hood filter and vent cleaning is the removal of accumulated cooking grease from a kitchen canopy, its baffle or mesh filters, and the vent plenum behind them, followed by sanitising of all food-contact-adjacent surfaces.
What’s included
Fixed scope. Everything below is in the price — nothing is an optional extra.
- Baffle and mesh filters removed and soak-tanked in a caustic degreasing solution
- Canopy interior, plenum and vent throat scraped and pressure-degreased
- Stainless canopy face polished, grease gutters and collection cups emptied
- Light fittings, diffusers and switch plates wiped down and sanitised
- Filters refitted correctly — overlap and angle checked against AS/NZS 1668.1
- Photographic before/after record and a dated service sticker on the canopy
Every access point is photographed before and after, and filed with your certificate.
Why it matters
The case for range hood filter & vent cleaning
Three specific reasons, each with the mechanism behind it.
Grease-loaded filters are the ignition path from cooktop to duct
A saturated baffle filter stops arresting grease and starts holding fuel directly above an open flame. Removing that layer is the single cheapest reduction in commercial kitchen fire risk — grease build-up is the leading cause of commercial kitchen fires.
Blocked filters cut extraction and push heat back into the kitchen
Grease-clogged baffles increase static pressure across the canopy, so the fan moves less air. The result is smoke haze, heat build-up on the line, and a kitchen that fails its next ventilation check.
Councils and insurers ask for evidence, not assurances
NSW Food Authority inspectors and insurers both look for a documented cleaning history. Every clean we complete is logged with dates, photos and technician sign-off.
Our process
How we clean: range hood filter & vent cleaning
Same sequence every job, so the result is repeatable and the report means something.
- Step 1
Isolate and protect
Fan isolated at the switchboard, cooking surfaces and benches masked with drop sheets before any chemical is opened.
- Step 2
Strip and soak
Filters pulled and placed in a heated soak tank. Canopy interior scraped by hand where build-up is heaviest.
- Step 3
Degrease and rinse
Plenum and vent throat treated with caustic degreaser, agitated, then hot-water rinsed and dried.
- Step 4
Refit and certify
Filters refitted to spec, canopy polished, before/after photos filed and the service sticker dated.
Range Hood Filter & Vent Cleaning: before and after
Before & after
The system you're paying us to clean, alongside one in serviced condition.
Overdue
ServicedKitchen canopy and filters
Filters soak-tanked at 60–80°C, plenum scraped, canopy face polished back to bare stainless.
Overdue
ServicedExhaust duct run
Access panels fitted where the run was sealed, then cleaned back to metal section by section.
Range Hood Filter & Vent Cleaning — questions we get asked
FAQ
Direct answers, no runaround.
How often should commercial range hood filters be cleaned in Sydney?
Filters in a commercial kitchen should be cleaned every 3 to 6 months for typical cafe and restaurant use, and monthly for high-volume charcoal, wok or deep-frying kitchens. AS 1851 sets inspection frequency based on cooking load, not calendar convenience.
Can I just put the filters through the dishwasher?
No. A commercial glasswasher or dishwasher does not reach the temperature or dwell time needed to break down polymerised grease, and caustic detergent will pit aluminium mesh filters. Soak-tank degreasing at 60–80°C is the only method that clears a saturated baffle.
Does the kitchen have to close during the clean?
No. We schedule range hood cleans outside service hours — most Sydney venues book us between 10pm and 5am, or during a mid-week close. A standard single-canopy clean takes 2 to 4 hours.
Do you clean the duct as well as the hood?
Range hood cleaning covers the canopy, filters and vent plenum. The duct run above it is a separate scope — see our duct cleaning service. Most venues book both together so the whole system is cleaned in one visit.
We service range hood filter & vent cleaning across Sydney
Pick your suburb for local detail, or call us — we cover the whole metro area plus the Macarthur region and Illawarra.
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