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.