A solid cleaning schedule isn’t just about hygiene—it’s about performance and safety. Grease build-up in exhaust fans and ductwork can reduce airflow, throw out balance, increase noise, and shorten the life of the motor. Left too long, it can also pose a serious fire risk.
At Cyclomade®, we recommend cleaning intervals based on process cooking types—the way a kitchen operates, and what’s being cooked—not just generic kitchen size. This approach helps ensure you’re servicing your system based on real-world conditions.
| Process Cooking Type | Recommended Cleaning Frequency |
|---|---|
| Solid fuel (e.g. charcoal, wood) | Monthly |
| High-use (e.g. BBQ, wok, 24-hour) | Every 3 months |
| Standard commercial cooking | Every 6–12 months |
| Low-use or seasonal cafés | Annually |
What needs attention (and when):
Cleaning tips:
Pro tip:
Use qualified kitchen exhaust cleaners for ducting and hard-to-reach areas. Not only will they clean more thoroughly, but they’ll also provide documentation many insurers require to demonstrate compliance with AS 1851-2012.
Filters play a frontline role in controlling grease and protecting your exhaust system. We recommend aligning filter maintenance with your process cooking type to match the level of airborne grease and operational hours.
What to watch for:
Recommended filter maintenance:
Proper filter care helps stop grease from entering your fan and ducting, keeps noise down, and supports airflow efficiency.
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