Maintenance
There is no single interval that suits every kitchen. Here is what decides how often your canopy, ducts, exhaust fan and grease filters need cleaning, and how to build a schedule around it.
· 6 min read
Maintenance
Restaurant Kitchen Exhaust Cleaning Checklist: Daily, Weekly and Monthly
A simple routine your team can follow between professional cleans. Adapt this checklist to your cooking style, equipment and the manufacturer’s instructions.
By Apex Commercial Exhaust · · 5 min read
Key takeaways
- Your team handles quick daily and weekly checks; specialists handle the canopy interior, plenum, ducts and fan.
- Filters need the most frequent attention in high-grease kitchens.
- Record what was done and when, including professional cleans and photos.
- Use cleaning chemicals according to their safety data sheets.
- Adapt every interval to your cooking volume, equipment and manufacturer instructions.
Professional exhaust cleaning works best alongside a simple in-house routine. This checklist is a starting point you can adapt. The right frequency for your kitchen depends on your cooking style, volume and equipment manufacturer’s instructions.
Daily (end of service)
- Wipe accessible canopy exterior surfaces.
- Check filters are in place, seated correctly and not damaged.
- Empty and wipe grease cups or drip trays where fitted.
- Note any dripping grease, smoke or unusual fan noise.
Weekly
- Clean grease filters (more often in high-grease kitchens), or confirm the filter exchange visit happened.
- Check grease gutters for build-up.
- Check the cleaning log is up to date.
Monthly and periodic
Read the monthly and periodic tasks
- Monthly: look behind filters (equipment off and cool) for heavy plenum build-up; review whether filter cleaning is frequent enough.
- Periodic professional clean: canopy interior, plenum, accessible ducts, exhaust fan and filters, at the interval set for your kitchen and obligations.
- After each professional clean: file the report and photos, note any inaccessible areas and recommendations.
- Yearly review: check your lease, insurance conditions and any essential safety measure obligations.
Safety reminders for staff
- Turn equipment off and let it cool before touching filters.
- Follow the safety data sheet for any degreaser. Safe Work Australia explains how to read one.
- Never enter ducts, climb onto roofs or dismantle equipment. Leave that to trained specialists.
Why a routine matters
Fire services list fatty residue in range hoods and ducting among common causes of restaurant fires, and recommend routine cleaning and inspection of hoods, ducting, grease fans and filters. FSANZ’s Safe Food Australia guide explains the food safety standards for keeping premises and equipment clean. A routine keeps grease under control between professional cleans. Within the agreed scope, Apex cleans all accessible and reachable areas of the system.
Frequently asked questions
Can my staff clean the canopy interior?
Staff can handle exterior wiping and suitable filters. The plenum, ducts and fan are best left to trained specialists with the right equipment and access.
How often should grease filters be cleaned?
High-grease kitchens can need daily or weekly attention. Follow the manufacturer’s instructions and adjust to how quickly filters soil.
What should I keep in the cleaning log?
Dates, tasks done, who did them, professional cleaning reports, photos and any recommendations or inaccessible areas.
References & further reading
Government, regulator and Standards sources mentioned in this guide (links checked November 2026; requirements can change, so check the current version):
- Food Standards Australia New Zealand (FSANZ), Safe Food Australia: A guide to the Food Safety Standards
- Fire and Rescue NSW, NSW Rural Fire Service, ACT Fire Brigade and ACT Rural Fire Service, Restaurant fire safety
- Safe Work Australia, Understanding safety data sheets for hazardous chemicals (fact sheet)
Need help with your kitchen exhaust? Apex Commercial Exhaust cleans canopies, exhaust ducts, rooftop fans and grease filters for commercial kitchens across Melbourne and Victoria.
This article is general information only and is not legal, insurance or compliance advice. Requirements for your kitchen depend on your system, building and obligations.
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