A clean and well-maintained kitchen exhaust system is essential for any commercial kitchen. It helps maintain air quality, ensures compliance with safety regulations, and prevents fire hazards caused by grease buildup. While some kitchen operators may consider handling the cleaning themselves to save costs, DIY cleaning comes with significant risks, legal implications, and compliance challenges.

In this article, we explore the potential dangers of cleaning your kitchen exhaust system yourself, what often gets missed in DIY cleaning, and the 1850 compliance requirements, including the necessity of a competent person handling the job.

The Risks of DIY Kitchen Exhaust Cleaning

Attempting to clean your commercial kitchen exhaust system yourself may seem like a cost-effective option, but it comes with considerable risks that could end up costing you more in the long run.

1. Fire Hazards

One of the biggest risks of an improperly cleaned exhaust system is fire. Grease buildup in the exhaust system is highly flammable. In a busy commercial kitchen, where cooking with high heat and open flames is common, a spot fire or spark can spread quickly if it ignites grease deposits in the ductwork or exhaust hood. According to fire safety reports, grease-related fires are among the most common causes of kitchen fires in commercial establishments. Professional cleaners use degreasers and a variety of tools (scapers, pressure washers, etc) to ensure that buildups of grease in the exhaust system are removed, significantly reducing fire risks and opportunities for fires to spread.

2. Health & Safety Issues

Beyond fire hazards, an unclean kitchen exhaust system can lead to severe health concerns. Over time, grease, food particles, and moisture create the perfect breeding ground for bacteria, mold, and even pests. Poor ventilation can result in the accumulation of smoke, carbon monoxide, and other pollutants, causing respiratory issues for kitchen staff. 

Perhaps more importantly properly cleaning a full kitchen exhaust system comes with specific occupational health and safety risks for any staff completing the cleaning.  Specific hazards include ladder use, heights, hot oil, equipment isolation, hazardous chemicals.  Professionals are specifically trained with processes and protective equipment to ensure the risks are mitigated. Having untrained staff completing this work can expose your own staff to safety risks and potential liabilities.

3. Legal & Insurance Implications

Most commercial kitchens are required to follow strict fire and safety codes. The code states services must be completed by a competent person.  While this may be subject to interpretation it may be difficult to demonstrate how a staff member who does not perform this regularly would meet the competent persons test in the event of a fire. Many insurance providers mandate professional exhaust system cleaning at regular intervals. If a fire occurs and it is discovered that the system was not cleaned by a qualified or competent professional, your insurance claim may be denied. 

Additionally, failing to meet local fire and health regulations can result in fines, legal action, or even business closure. Professional cleaning services provide documentation and certification that verify compliance, protecting your business from legal trouble.

Related reading: How Often Should You Clean Your Commercial Kitchen Exhaust Systems?

4. Lack of Proper Equipment & Expertise

Cleaning a commercial kitchen exhaust system requires specialised tools and techniques. Industrial degreasers, pressure washers, extension rods, foaming applicators and specialised scrapers are essential for removing grease and debris effectively. Most kitchen staff lack access to these tools, making it difficult to clean the system thoroughly. Moreover, trained professionals understand the structure of exhaust systems, allowing them to identify and address hidden problem areas that may go unnoticed in DIY cleaning.

What Gets Missed in DIY Cleaning?

Even with the best intentions, DIY cleaning often leaves critical areas untouched. Some of the most commonly missed areas include:

1. Hidden Ductwork & Fans

Most kitchen operators focus only on the visible parts of the exhaust system, such as the hood and filters. However, grease and debris accumulate inside the ductwork and exhaust fans, which are difficult to reach without professional equipment.  It is these hidden buildups within ceiling ducting and on the roof that can cause fires to rapidly spread and cause significant damage.

2. Hard-to-Reach Areas

Many exhaust systems have complex designs with bends and turns that are challenging to access. DIY cleaning often overlooks these areas, leaving grease deposits that can lead to blockages or ventilation inefficiencies. Professional cleaners use specialised tools to access and clean every part of the system, ensuring no buildup is left behind.

3. Post-Cleaning Inspections

A crucial part of professional cleaning is the post-cleaning inspection to ensure that all grease and buildup have been removed. Many professional services provide photographic evidence and detailed reports to verify that the cleaning meets safety standards. DIY cleaning often lacks this step, meaning potential hazards may go unnoticed.

Understanding AS 1850 Compliance & the ‘Competent Person’ Requirement

To operate a commercial kitchen legally and safely, you must comply with AS 1850 – 2012 regulations for kitchen exhaust system maintenance. These regulations ensure that exhaust systems are cleaned to a standard that minimizes fire risks and maintains hygiene.

What is the AS 1850 Compliance Requirement?

• AS 1850 compliance mandates that commercial kitchen exhaust systems be cleaned and maintained regularly to prevent fire hazards.
• It specifies the frequency of cleaning based on the type and volume of cooking operations.
• Compliance also requires proper documentation of cleaning procedures for audits and inspections.
  

Who is a ‘Competent Person’?

According to AS 1850 regulations, a competent person is required to carry out the cleaning. A competent person is someone with sufficient training, knowledge, or experience to clean the system effectively and safely. This may include:

• Certified professionals with expertise in kitchen exhaust system cleaning.
• Technicians trained in identifying potential hazards and ensuring compliance with fire safety standards.
• Individuals equipped with the right tools and techniques to perform a deep clean without causing damage or contamination.

Hiring a certified kitchen exhaust cleaning service ensures that your business meets the “competent person” requirement and remains fully compliant.

When Should You Hire a Professional?

While regular surface cleaning can be done in-house, full exhaust cleaning should always be handled by professionals. Here are some key situations when hiring a professional is essential:

1. Compliance & Insurance Requirements

If your insurance policy or local fire code mandates professional cleaning, it is crucial to hire certified experts to avoid legal and financial repercussions.

2. Excessive Grease Buildup

If you notice grease dripping from the exhaust hood or excessive smoke buildup in the kitchen, it is time for a deep clean. Professionals can remove stubborn grease deposits that DIY methods cannot.

3. Preparation for Health & Safety Inspections

Regulatory bodies conduct routine inspections to ensure compliance. Professional cleaning services provide certificates and reports that demonstrate your adherence to safety standards.

4. Time & Efficiency

Professional cleaning teams work quickly and efficiently, minimizing downtime for your kitchen. Attempting DIY cleaning can be time-consuming and disruptive to your operations.

Protect Your Kitchen with Professional Cleaning

While it may be tempting to clean your commercial kitchen exhaust system yourself, the risks far outweigh the benefits. Fire hazards, health risks, compliance issues, and lack of proper equipment make DIY cleaning an unreliable option. The AS 1850 regulations require a competent person to handle the cleaning, ensuring that all safety and hygiene standards are met.

Why Choose SAIS Hygiene?

At SAIS Hygiene, we specialise in professional kitchen exhaust system cleaning that meets AS 1850 – 2012 compliance requirements. Our certified technicians ensure your system is cleaned thoroughly, keeping your kitchen safe, compliant, and fire-risk-free.

Don’t take chances with DIY cleaning—trust the experts at SAIS Hygiene.

Get in touch with SAIS Hygiene today for a free consultation and ensure your kitchen meets the highest safety and hygiene standards. Contact us now!

In a fast-paced commercial kitchen, every minute counts. Downtime due to maintenance or cleaning can disrupt operations and impact revenue. That’s why at SAIS Hygiene, we’ve designed our kitchen exhaust cleaning services to be as efficient and non-disruptive as possible. Here’s how we ensure your business keeps running smoothly while maintaining the highest cleaning standards.

1. After-Hours and Overnight Cleaning

We understand that shutting down operations during peak hours isn’t an option for many businesses. That’s why we offer after-hours and overnight cleaning services. Most often this is completed after closing to ensure there is no impact to your operations.  Our team works around your schedule to ensure your kitchen is back in action by the time your staff arrives.

For 24 hour operations this is more complicated but disruption can still be minimised by timing service during lower volume days and times overnight. Whilst it is preferred to have the operation closed to ensure the safest and most efficient completion of service, it is often possible to continue partial cooking during the service.  This requires both the kitchen teams and cleaning teams to communicate so one system (i.e. fryers or grills) are shut down and serviced at a time so the other can remain in operation.  

2. Advanced Cleaning Techniques for Faster Turnaround

Exhaust cleaning methods can be time-consuming, but SAIS Hygiene uses leading techniques to be as efficient as possible. Our team utilizes:

• High-powered chemical degreasers for efficient grease removal.
• A variety of tools (extension brushes, scrapers, power washers) to efficiently remove debris from hard to reach areas no matter what the system layout.
• Quick-drying solutions that allow your kitchen to be operational immediately after cleaning.

3. Experienced and Trained Technicians

A well-trained team gets the job done efficiently and effectively. SAIS Hygiene’s technicians have years of experience, allowing them to work efficiently without compromising quality. Our team assesses your kitchen’s exhaust system in advance, so we arrive prepared with the right equipment and cleaning solutions.

4. Detailed Pre-Planning and Risk Assessment

Before each job, we conduct a site inspection to understand your kitchen layout, ventilation system, and potential challenges. This allows us to create a tailored cleaning strategy that minimizes disruptions and maximizes efficiency.

5. Compliance Without the Hassle

SAIS ensures that your kitchen exhaust system meets Australian Standard AS 1851-2012. Our service includes post-cleaning documentation, reports, and compliance certificates, so you’re always audit-ready without additional work on your end.

Keep Your Kitchen Running with SAIS Hygiene

With our efficient, after-hours service and expert cleaning techniques, SAIS Hygiene keeps your kitchen safe, compliant, and operational with minimal downtime. Contact us today to schedule your next cleaning service.

Maintaining a clean and well-functioning exhaust system is critical for any commercial kitchen. It plays a vital role in fire prevention, air quality control, and compliance with health and safety regulations. Without proper maintenance, grease and debris can accumulate in the system, increasing fire risks and reducing efficiency.

But how often should you clean your commercial kitchen exhaust system? The answer depends on several factors, including the type of cooking, volume of food preparation, and regulatory requirements.

This guide will break down recommended cleaning schedules, key compliance rules, and why professional cleaning is essential to keep your kitchen safe and operational.

Why Regular Exhaust System Cleaning is Crucial

Neglecting your kitchen exhaust system can have serious consequences. Here’s why regular cleaning is essential:

1. Fire Prevention

Grease is highly flammable. If left to build up in the exhaust system, it can ignite, leading to dangerous and costly kitchen fires. The National Fire Protection Association (NFPA) reports that over 60% of restaurant fires are caused by cooking equipment, often spread due to grease accumulation in exhaust ducts. (You can learn more about our duct cleaning services here)

2. Health & Air Quality

A clogged exhaust system reduces airflow, allowing smoke, grease vapors, and contaminants to linger in the kitchen. This can cause respiratory issues for staff and leave food exposed to airborne grease and bacteria. Regular cleaning keeps air quality safe for both employees and customers.

3. Equipment Efficiency & Longevity

When exhaust fans are clogged with grease and debris, they work harder, leading to higher energy consumption and increased wear and tear. Regular cleaning improves efficiency and extends the life of ventilation equipment, reducing maintenance and replacement costs.

4. Regulatory Compliance

Commercial kitchens are required to follow local fire codes, health department regulations, and insurance requirements for exhaust system maintenance. Failing to comply can result in fines, legal action, or business closure.

To avoid these risks, you need to establish a consistent and professional cleaning schedule.

How Often Should You Clean Your Kitchen Exhaust System?

The National Fire Protection Association (NFPA 96) and 1850 compliance regulations provide recommended guidelines for commercial kitchen exhaust system cleaning. The frequency of cleaning depends on the type of food preparation, grease production, and cooking volume.

Recommended Cleaning Frequency Based on Cooking Type

Type of Kitchen	Recommended Cleaning Frequency
High-Volume Cooking (Fast Food, Woks, Charbroiling, 24/7 Kitchens)	Monthly
Moderate-Volume Cooking (Casual Dining, Restaurants with Fryers & Grills)	Quarterly
Low-Volume Cooking (Hotels, Schools, Senior Living, Cafeterias)	Semi-Annually
Non-Grease Cooking (Coffee Shops, Daycares, Churches, Light Cooking Areas)	Annually

These guidelines ensure kitchen safety and efficiency, but additional factors may require more frequent cleaning.

Additional Factors That Impact Cleaning Frequency

1. Cooking Methods:
   • Heavy grease-producing equipment (grills, fryers, woks) leads to faster buildup.
   • Steam-based or baking operations produce less grease and may not need as frequent cleaning.
2. Kitchen Hours of Operation:
   • A 24-hour kitchen accumulates more grease than a part-time facility and will require more frequent cleaning.
3. Type of Food Being Cooked:
   • Bacon, burgers, fried chicken, and stir-fried dishes generate more grease than boiled or baked foods.
   • Different cuisines use different oils which can accumulate faster and some are more difficult to remove.
4. Exhaust System Design:
   • Systems with longer duct runs and multiple bends trap more grease and debris, requiring more frequent maintenance. 
   • Narrow ducting has increased blockage and build up risks.

If you’re unsure about your kitchen’s cleaning schedule, consult with an experienced exhaust system cleaning professional to assess your specific needs.

Signs Your Exhaust System Needs Immediate Cleaning

Even if your kitchen follows a regular cleaning schedule, certain signs indicate it may need an urgent deep clean:

• Visible grease buildup on hoods, ducts, or fans.
• Increased smoke and heat in the kitchen.
• Strong grease odors lingering in the air.
• Dripping grease from the exhaust hood.
• Exhaust fan running loudly or inefficiently.

Ignoring these warning signs increases the risk of fire hazards, regulatory penalties, and costly repairs.

Keep Your Kitchen Safe & Compliant

Regular kitchen exhaust system cleaning is essential for fire prevention, air quality, and compliance with safety regulations. Cleaning frequency varies based on cooking methods, volume, and regulatory guidelines, but all kitchens must adhere to AS 1850 compliance standards.

Neglecting proper cleaning can lead to fires, health hazards, regulatory penalties, and equipment damage.

Why Choose SAIS Hygiene?

At SAIS Hygiene, we specialise in professional kitchen exhaust system cleaning that meets AS 1850 compliance requirements. Our experienced technicians ensure your system is thoroughly cleaned, keeping your kitchen safe, compliant, and fire-risk-free.Contact us today for a free consultation and ensure your kitchen meets the highest safety and hygiene standards. Contact SAIS Hygiene now!!

In February 2025, important changes to fire safety rules in New South Wales will come into effect. These reforms aim to make buildings safer and reduce the risk of fires, with specific requirements for maintaining kitchen exhaust systems in commercial kitchens.

If you own or manage a business with a commercial kitchen, these changes could impact you. Here’s what you need to know and how to prepare.

Why Are These Changes Happening?

Kitchen exhaust systems, like the ones in commercial kitchens, can quickly become a fire hazard if they’re not properly cleaned and maintained. The new rules focus on making sure kitchen exhausts are regularly cleaned and inspected to keep them safe and reduce fire risks.

The NSW government is putting a stronger emphasis on following the Australian Standard AS 1851-2012, which is a guide for how often and how thoroughly fire safety systems, like kitchen exhausts, need to be maintained.

What Does This Mean for You?

From February 2025, businesses will need to make sure:

1. Kitchen Exhausts Are Properly Cleaned: Keeping your kitchen exhaust system clean isn’t just about hygiene – it’s also about safety. Regular cleaning can prevent grease build-up, which is one of the leading causes of kitchen fires. SAIS Hygiene offers professional cleaning services that help keep your system in top condition and ensure compliance with these new rules.
2. Only Accredited Professionals Are Used for Fire Safety Certification: If you’re setting up a new commercial kitchen, it will need to be inspected and certified by an accredited fire professional before opening. This ensures the system is safe and meets fire safety requirements. Note:  There has been some confusion regarding what tasks require fire safety accreditation. While your kitchen exhaust cleaner must meet the ‘competent’ person test to complete ongoing maintenance, they do not need to be fire safety accredited to complete this task. 

How to Prepare for the New Rules

To get ready for these changes, here’s what you should do:

• Get Your Kitchen Exhaust System Checked: Schedule regular cleanings and maintenance with a trusted provider like SAIS Hygiene. We specialise in keeping commercial kitchen exhausts clean, compliant to correct standards and fire-safe.
• Keep Records of Maintenance: Make sure you have proof that your kitchen exhaust system is regularly cleaned and inspected. This could be important if you’re ever asked to show compliance with the new rules.
• Work With Accredited Professionals: If you’re planning a new kitchen installation or upgrade, choose professionals who are qualified to certify fire safety systems.

Why Choose SAIS Hygiene?

At SAIS Hygiene, we understand how important it is to keep your kitchen safe and running smoothly. Our team of experts knows the ins and outs of cleaning kitchen exhaust systems, helping you meet safety standards and avoid any risks.

Let us help you stay ahead of the new regulations. Learn more about our services here.

By staying on top of these changes, you can protect your business, your staff, and your customers while complying with the new fire safety rules.

If you run a commercial kitchen, keeping your exhaust system clean isn’t just about hygiene—it’s a crucial safety measure. A poorly maintained exhaust system can become a major fire hazard and lead to compliance issues that could shut down your business or possibly void insurance if not being maintained to the applicable standard AS 1851-2012. As part of the standard there is a requirement to ensure the owner has the service completed by a ‘competent person’. But how do you ensure you’re hiring the right professionals for the job?

Before choosing a kitchen exhaust cleaning service, here are five essential questions to ask:

1. Are You Certified and Compliant with Industry Standards?

Proper kitchen exhaust cleaning requires more than just wiping away grease; it must meet strict industry regulations. Ensure the provider follows Australian Standard AS 1851-2012, which outlines maintenance requirements for fire protection systems and equipment, including kitchen exhausts.

You want to ensure the business you are enquiring with has experience, competence as well as insurance that complies with these standards, this will help give you peace of mind that your kitchen is safe and up to code.

2. What Experience Do You Have in Commercial Kitchen Exhaust Cleaning?

Not all cleaning companies have the expertise to handle high-volume commercial kitchens. Ask about their experience in your industry, whether it’s a restaurant, hotel, hospital, or food production facility.  Becoming competent in this service requires extensive experience. Understanding whether this is a core service of the business or something that they do on the side may be an indicator of how professional they are.  

One of the key risks in the industry is providers cleaning immediately visible sections of the exhaust (canopies and fans) while neglecting more difficult to access (and less visible) ceiling ducting sections. Ask your provider how they will maintain your ceiling ducting and what they will do if there are sections not accessible.  It is the responsibility of the owner/operator to ensure all sections are accessible for cleaning, therefore it is vital that your provider provides feedback and recommendations for any sections that are not accessible.

3. Can You Provide Before-and-After Photos or Reports?

A reliable service provider should offer proof of their work. Before-and-after photos, along with detailed reports, help ensure transparency and compliance.

For example at SAIS we provide all our clients with reports after every cleaning session, including photographic evidence, service details, and recommendations to maintain optimal maintenance and safety. This ensures that when you schedule your next clean the notes from the previous work is all there in front of you. 

4. How Do You Ensure Minimal Disruption to My Business?

Kitchen downtime can lead to revenue loss, so it’s important to know how a cleaning service schedules and conducts its work. This is particularly important for 24 hour operations sites.

While some jobs may require interruption of work, most kitchen exhaust cleaning should work around your business hours, offering after-hours services to minimise disruption. Likewise for 24 hour operations there are options to minimise impacts by completing during off peak days and times and to complete once system at a time so cooking can be at least partially maintained.

At SAIS, our trained professionals use efficient cleaning methods to get your kitchen back up and running as soon as possible.

5. Do You Offer a Maintenance Plan?

One-off cleanings aren’t enough to keep your kitchen safe. A reputable provider should offer scheduled maintenance plans to prevent excessive grease buildup and fire risks.  Service schedules should be reviewed regularly to ensure build up is minimise and compliance is maintained.

Why Choose SAIS Hygiene?

With certified technicians, industry-leading compliance, and a commitment to efficiency, SAIS Hygiene is the trusted choice for kitchen exhaust cleaning. Contact us today to schedule an inspection and keep your kitchen safe and operational.