Kitchen Exhaust Cleaning: What You Can’t See Matters Most

In commercial kitchens, fire safety and air hygiene are not just operational concerns—they’re regulatory requirements. One of the most critical yet often overlooked areas is the kitchen exhaust system, which includes hoods, ducts, plenums, and grease filters.

While the kitchen might look clean, the real risk lies in what you can’t see: the accumulation of grease and airborne contaminants inside the exhaust system. This build up can significantly increase the risk of fire, cause persistent odours, and compromise air quality for staff and patrons.

Annual Compliance Requirement

Under Australian Standard AS1851:2012, hospitality venues are required to have their kitchen exhaust systems professionally cleaned and certified at least annually. This is mandated by:

• Local councils
• Insurance providers
• Fire safety regulations

Failure to comply can result in:

• Increased fire risk
• Insurance claim denial
• Regulatory penalties
• Reputational damage

What a Compliant Clean Should Include

A thorough and standards-aligned clean should cover:

• Grease filter inspection, cleaning, and replacement
• Exhaust hood and plenum assessment and remediation
• Duct cleaning and grease removal throughout the system

Every clean should be accompanied by a detailed service report, photographic before-and-after evidence and Certification of compliance with AS1851:2012. These records are essential for audit trails, insurance verification, and internal safety reviews.

Engage trained professionals with experience in AS1851-compliant cleaning to ensure systems are not only clean but safe and certifiable. For more information or to arrange an obligation-free assessment, visit www.airgene.com.au or call 1300 728 310