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
Guides
Kitchen Exhaust Glossary: Canopy, Plenum, Baffle, Riser and More
Quotes and reports are full of terms like plenum, riser and baffle. This glossary explains the words you will hear about commercial kitchen exhaust systems and their cleaning.
By Apex Commercial Exhaust · · 6 min read
Key takeaways
- A kitchen exhaust system runs from the canopy, through filters and plenum, along the ducts to the exhaust fan.
- The plenum is the chamber behind the filters; it often holds more grease than the visible canopy.
- Risers are vertical duct sections; access panels are openings that let ducts be cleaned.
- AS 1668 covers ventilation design and fire/smoke control; AS 1851 covers routine servicing of fire protection systems.
- In Victoria, essential safety measures are fire and life-safety items owners must maintain.
This glossary explains the terms used in quotes, reports and conversations about commercial kitchen exhaust systems. Open each group for the definitions.
Kitchen exhaust glossary: parts of the system
- Canopy (exhaust hood, rangehood)
- The hood above the cooking line that captures smoke, heat and grease-laden vapour.
- Grease filter
- A removable filter in the canopy that captures part of the airborne grease.
- Baffle filter
- A stainless steel filter with angled channels that make air change direction, so grease separates out.
- Plenum
- The chamber behind the filters where extracted air collects before entering the duct.
- Grease gutter / channel
- Troughs in the canopy that collect drained grease.
- Exhaust duct (grease duct)
- The ductwork carrying extracted air from the canopy to the fan.
- Riser
- A vertical section of exhaust duct.
- Exhaust fan
- The fan, often on the roof, that draws air through the system.
Cleaning and maintenance terms
- Access panel
- An opening in a duct that allows inspection and cleaning.
- Degreasing
- Removing grease with suitable chemicals and manual methods.
- Filter exchange
- A service that swaps dirty filters for clean compatible ones on a schedule. See filter exchange.
- Make-up air
- Replacement air that enters the kitchen to balance the air being exhausted.
- Inaccessible area
- A part of the system that cannot be safely reached for cleaning; it should be noted in the report.
- Before-and-after photos
- Photographs that record the condition of accessible surfaces before and after cleaning.
Standards and regulation terms
- AS 1851
- The Australian Standard for routine service of fire protection systems and equipment (Standards Australia).
- AS 1668.1
- Fire and smoke control in buildings (Standards Australia).
- AS 1668.2
- Mechanical ventilation in buildings (Standards Australia).
- NCC F6D12
- The National Construction Code provision on kitchen local exhaust ventilation (ABCB guide).
- Essential safety measures (ESM)
- In Victoria, fire and life-safety items building owners must maintain and report on (Building and Plumbing Commission).
- Standard 3.2.3
- The Food Standards Code standard for food premises and equipment, including ventilation (legislation.gov.au).
How it all fits together
Air moves from the canopy, through the filters and plenum, along the ducts and risers, to the exhaust fan. Within the agreed scope, Apex cleans all accessible and reachable areas of that path. See what a complete clean includes.
Frequently asked questions
What is a canopy plenum?
The chamber behind the grease filters where extracted air collects before it enters the ductwork. It often holds significant grease.
What is the difference between a duct and a riser?
A riser is a vertical section of exhaust duct; ducts can also run horizontally.
What does “inaccessible area” mean in a report?
A part of the system that could not be safely reached for cleaning. It should be identified so you can discuss improving access.
References & further reading
Government, regulator and Standards sources mentioned in this guide (links checked November 2026; requirements can change, so check the current version):
- Standards Australia, AS 1851-2012 Routine service of fire protection systems and equipment
- Standards Australia, AS 1668.1-2015 The use of ventilation and air conditioning in buildings, Part 1: Fire and smoke control in buildings
- Standards Australia, AS 1668.2-2024 The use of ventilation and air conditioning in buildings, Part 2: Mechanical ventilation in buildings
- Australian Building Codes Board (ABCB), NCC guide: F6D12 Kitchen local exhaust ventilation
- Building and Plumbing Commission, Victoria (formerly the Victorian Building Authority), Essential safety measures (building owner guide)
- Food Standards Australia New Zealand, via the Federal Register of Legislation, Standard 3.2.3 Food Premises and Equipment (Australia only)
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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