Commercial Kitchen Canopy Cleaning Services
Westlink Commercial provides professional commercial kitchen canopy cleaning services for restaurants, hotels, aged care facilities, hospitals, schools, food courts, and food manufacturing facilities. We clean every component of your kitchen exhaust system, the canopy hood, grease filters, plenum chamber, ductwork, exhaust fan, grease gutters, and drip trays, removing built-up grease, carbon deposits, and smoke residue that create a direct fire hazard in your kitchen.
- ISO Certified
- Fully Insured
- Police-Checked Staff
- After-Hours Service
ISO Certification Standards
Westlink Commercial Cleaning provides professional commercial kitchen canopy cleaning to remove grease, oil buildup, and smoke residue from kitchen exhaust systems. Our team uses industry-grade equipment and safe cleaning solutions to thoroughly clean canopy hoods, filters, ducts, and exhaust fans—helping improve airflow, maintain hygiene, and reduce fire risks.
We service restaurants, cafés, hotels, and commercial kitchens, delivering reliable canopy cleaning that helps businesses stay safe, compliant, and inspection-ready while keeping kitchens clean and efficient.
Reliable Cleaners
Trusted By Major Australian Brands
We’re proud to serve some of Australia’s leading companies, offering reliable cleaning services that meet the highest safety and hygiene standards.
Eco Friendly
We use environmentally safe and sustainable cleaning products to protect your workspace, your employees, and the planet.
What’s Included in Our Commercial Kitchen Canopy Cleaning
A kitchen canopy is made up of multiple components, and grease accumulates inside all of them. We clean every part of your canopy system, not just what you can see
Canopy Hood Body and Interior Surfaces
The canopy shell and its interior surfaces accumulate a continuous film of grease, smoke residue, and carbon deposits from daily cooking operations. We degrease all internal and external surfaces of the canopy body, removing the visible grease layer and the embedded residue beneath it. This is the most visible part of the clean, but it is only the beginning.
Grease Filters: Baffle, Mesh, and Honeycomb
Grease filters are the first line of defence in your exhaust system. They trap airborne grease before it enters the ductwork and plenum. Over time, filters become saturated, restricting airflow and allowing grease to pass through into the duct system. We remove, degrease, and reinstall all filter types: baffle filters, mesh filters, and honeycomb filters. If your filters are beyond effective cleaning, we can replace them through our grease filter exchange programme.
Exhaust Plenum Chamber
The plenum sits directly behind the filters and collects grease that passes through the filter media. It is one of the highest-risk components in the system because grease accumulates heavily inside it, but it is completely hidden from view. Most kitchen operators never see the inside of their plenum, which is why it is often the dirtiest part of the system. AS 1851 requires annual plenum cleaning at a minimum. We access, degrease, and inspect the plenum on every service.
Grease Gutters and Drip Trays
Grease gutters and drip trays collect liquid grease runoff from the canopy during cooking. If they are not cleared regularly, they overflow and drip contaminated grease directly onto food preparation surfaces and cooking equipment below. This is both a food safety hazard and a fire risk. We clear, clean, and inspect all grease gutters and drip trays on every service.
Why Commercial Kitchen Canopy Cleaning Is a Fire Safety and Compliance Requirement
A dirty kitchen exhaust system is not a maintenance inconvenience. It is a documented fire ignition source, an insurance liability, and a legal compliance obligation with consequences that extend to business closure, claim denial, and personal liability.
Grease Accumulation Is the Leading Cause of Commercial Kitchen Fires
Fire and Rescue NSW identifies grease buildup in kitchen exhaust systems as one of the leading causes of commercial kitchen fires in New South Wales. Grease that accumulates on canopy surfaces, inside the plenum chamber, along ductwork, and on the exhaust fan creates a continuous fuel source. When grease reaches ignition temperature, typically from a flare-up on the cooktop below, the fire can travel through the duct system and spread beyond the kitchen. Professional canopy cleaning removes this fuel source from the entire exhaust system, not just the visible surfaces.AS 1851 Compliance Is Not Optional
AS 1851-2012 (Routine Service of Fire Protection Systems and Equipment), Section 12, defines the maintenance requirements for commercial kitchen exhaust systems, including mandatory cleaning frequencies based on daily cooking hours, required documentation, and inspection of all components from the canopy hood through to the exhaust fan. Compliance with AS 1851 is referenced in the Building Code of Australia, required by most commercial property leases, and expected by fire safety inspectors and insurance underwriters. Non-compliance places you in breach of your fire safety obligations.Insurance Requires Documented Maintenance
Most commercial property and business insurance policies include a condition requiring documented, regular maintenance of fire protection systems, including kitchen exhaust systems. If a kitchen fire occurs and you cannot produce AS 1851 compliance certificates, cleaning reports, and before-and-after photographic evidence, your insurer can reduce or deny your claim. The compliance documentation we provide on every service exists specifically to protect your insurance position.Council Enforcement and Penalties
Local councils and fire safety authorities have the power to issue fire safety orders, improvement notices, and penalty notices for commercial kitchens operating with non-compliant exhaust systems. In serious cases, a prohibition order can force immediate closure until compliance is restored. Our scheduled cleaning programmes and compliance certificates keep your kitchen on the right side of enforcement.Our Commercial Kitchen Canopy Cleaning Process
We follow a systematic process on every job, regardless of kitchen size or grease level. This ensures consistent, thorough results and full AS 1851 compliance every time.
Step 1: Pre-Service Kitchen Inspection
We inspect the entire exhaust system canopy, filters, plenum access, ductwork, and fan to assess grease buildup severity and the appropriate cleaning method and chemicals.
Step 2: Kitchen and Equipment Protection
Before any cleaning begins, we cover and protect all cooking equipment, food preparation surfaces, benchtops, and surrounding areas with protective sheeting. This prevents food contamination and ensures your kitchen is ready for service immediately after we finish.
Step 3: Component Disassembly
We remove all grease filters, access panels, and removable components for individual cleaning. This gives us direct access to the plenum chamber, internal canopy surfaces, and duct entry points that cannot be properly cleaned with components in place.
Step 4: Chemical Degreasing and Treatment
We apply commercial-grade alkaline degreaser to all internal surfaces: the canopy body, plenum, filters, and accessible ductwork. The degreaser is given proper dwell time to emulsify and break down carbonised grease deposits before any scrubbing or pressure cleaning begins.
Step 5: Scrubbing, Pressure Cleaning, and Extraction
We scrub all surfaces with stiff-bristle brushes to remove stubborn carbonised grease that the chemical treatment has loosened. We follow this with hot water pressure cleaning to flush all loosened grease and residue from internal surfaces. We then vacuum and wipe down every surface with microfiber cloths to remove any remaining residue.
Step 6: Reassembly and Final Clean
We reinstall all filters, access panels, and components in their correct positions. We wipe down all external canopy surfaces, clean the canopy lights, and inspect the fire suppression nozzles. We remove all protective sheeting, clean up our work area completely, and leave your kitchen ready for immediate use.
Step 7: Inspection, Documentation, and Certification
We conduct a final walkthrough inspection with you to verify every component meets the standard. We photograph the system before and after cleaning to provide visual proof of the work completed.
Book your canopy cleaning consultation; it is fast and free.
Email Us: info@westlinkcommercialcleaning.com.au
Cleaning Frequency: How Often Should Your Kitchen Canopy Be Cleaned?
AS 1851 defines cleaning frequency based on how many hours per day your kitchen operates. The more hours your kitchen cooks, the faster grease accumulates and the more frequently your exhaust system needs professional cleaning.
Kitchen Usage Level | Daily Cooking Hours | Recommended Cleaning Frequency | Typical Examples |
Light Use | 2–6 hours/day | Every 7–8 months | Small cafés, office kitchens, canteen warmers, light food prep |
Moderate Use | 6–12 hours/day | Every 4–5 months | Mid-size restaurants, hotel kitchens, school canteens, and aged care kitchens |
Heavy Use | 12+ hours/day | Every 2–3 months | High-volume restaurants, fast food kitchens, hospital kitchens, and food manufacturing |
Ready to Get Your Kitchen Exhaust System Compliant?
Request your free, no-obligation inspection and quote. We assess your canopy system, recommend the right cleaning frequency based on AS 1851, and schedule around your operating hours.
Call: +61 416 053 815
Industries and Commercial Kitchens We Serve
Different hard surfaces need different tools, procedures, and cleaning products. Using the wrong method can scrape, dull, or permanently harm the coating. Our floor care experts use different methods for each type of business hard floor.
Restaurants and cafés
Kitchen cleaning is the first priority in restaurants and cafes. There is no compromise on that. High cooking volumes, diverse cooking methods, and long operating hours mean grease accumulates rapidly. We schedule regular cleaning to keep your kitchen compliant and your fire risk under control without disrupting your service hours.
Hotels and resorts
They operate large-scale kitchens that often run multiple canopies across banquet kitchens, room service prep, and restaurant outlets. We coordinate multi-canopy cleaning across your facility during off-peak hours to minimise disruption to guest services.
Hospitals and healthcare facilities
Require the highest hygiene standards in every area, including the kitchen. We provide canopy cleaning that meets both AS 1851 fire safety requirements and the healthcare facility’s infection control and food safety protocols.
Schools and educational institutions
operate canteens and cafeteria kitchens that serve students daily. We clean during school holidays or after hours to avoid any disruption to the school day, and our documentation supports the school’s compliance and duty-of-care obligations.
Shopping centres and food courts
have multiple food tenancies sharing common exhaust systems. We work with centre management and strata managers to coordinate cleaning across multiple tenancies efficiently, ensuring every kitchen in the food court meets compliance.
Fast food chains and franchise kitchens
operate at high volume with standardised cooking methods that produce consistent, heavy grease loads. We offer scheduled cleaning programmes aligned to franchise compliance requirements and brand standards.
Food manufacturing facilities
run industrial-scale cooking and processing operations that generate extreme grease and fat vapour loads. Our heavy-duty degreasing service addresses the intensity of manufacturing kitchen exhaust systems.
Why Choose Westlink Commercial for Kitchen Canopy Cleaning
Choosing who cleans your kitchen exhaust system is not a decision to take lightly. This is not general cleaning; it is fire safety maintenance with legal, insurance, and compliance consequences. You need a provider who understands the standard, cleans every component properly, documents everything, and shows up when they say they will. Here is why Westlink Commercial is the provider.
Certified, Insured, and Police-Checked Team
Westlink Commercial is ISO certified with full public liability insurance coverage. Every technician is police-checked and background-verified. We never use subcontractors; every person working in your kitchen is a direct Westlink Commercial employee. You know exactly who is in your facility at all times.
Before-and-After Photo Documentation
We photograph every job before and after cleaning. This gives you visual proof of the work completed and the condition of your exhaust system at the time of service. These photos support your insurance records, council inspections, HACCP documentation, and internal compliance files.
Written Compliance Certificate on Every Service
Every cleaning includes a detailed service report and a written compliance certificate documenting what was cleaned, the condition before and after, and the recommended next service date. This is not optional paperwork; it is your legal evidence that your kitchen exhaust system is being maintained to standard.
After-Hours and 24/7 Scheduling
We clean outside your operating hours so your kitchen has zero downtime. Whether you need evening, overnight, or weekend scheduling, we work around your kitchen’s operating schedule, not the other way around. Your kitchen is clean, certified, and ready for service before your staff arrives.
Satisfaction Guarantee
If any component does not meet the standard after we finish, we address it before we leave your site. We do not issue a compliance certificate until every part of your exhaust system is properly cleaned.
Equipment and Cleaning Solutions We Use
We use commercial-grade equipment and food-safe cleaning products on every job.
Equipment:
- Commercial steam cleaner for high-temperature degreasing
- High-pressure hot water unit for flushing loosened grease from surfaces and ducts
- Industrial degreasing spray equipment for controlled chemical application
- Stiff-bristle cleaning brushes for manual scrubbing of carbonised deposits
- Specialised duct cleaning brushes for internal ductwork access
- Microfibre cloths for final wipe-down and residue removal
- Wet/dry vacuum for extraction and cleanup
Cleaning Solutions:
- Commercial-grade alkaline degreasers formulated for kitchen exhaust systems
- Food-safe, biodegradable cleaning products are safe for use in food preparation environments
- APVMA-approved cleaning chemicals that meet Australian regulatory standards
- pH-balanced degreasing agents that remove grease without damaging canopy surfaces or coatings
Testimonial or Client Reviews & Success Stories
Our clients’ success is the best proof of our quality. We’re proud to be the trusted cleaning company for hundreds of offices across Australia / Sydney..
Frequently Asked Questions
How often should a commercial kitchen canopy be cleaned?
It depends on your daily cooking hours. Light-use kitchens (2–6 hours/day) should be cleaned every 7–8 months, moderate-use kitchens (6–12 hours/day) every 4–5 months, and heavy-use kitchens (12+ hours/day) every 2–3 months. AS 1851 defines these frequencies based on grease accumulation rates.
What happens if I do not clean my kitchen canopy regularly?
You face a compounding set of risks: increased fire hazard from accumulated grease, potential insurance claim denial if a fire occurs without documented maintenance, council enforcement action including fines or closure orders, and legal liability if staff or customers are harmed.
Do you provide a cleaning certificate after service?
Yes. Every service includes a written compliance certificate, a detailed service report, and before-and-after photographs. This documentation is suitable for insurance records, council inspections, HACCP audits, and internal compliance files.
Can you clean outside business hours?
Yes. We offer after-hours, overnight, and weekend scheduling. Your kitchen must be cool and offline for safe, effective cleaning, so we work around your operating hours to ensure zero disruption to your business.
What parts of the exhaust system do you clean?
We clean every component: the canopy hood body, grease filters (baffle, mesh, honeycomb), plenum chamber, ductwork, exhaust fan and motor, grease gutters, drip trays, canopy lights, and around fire suppression nozzles.
How long does commercial kitchen canopy cleaning take?
Most standard commercial kitchens take between 3 and 6 hours, depending on the number of canopies, the level of grease buildup, and the accessibility of the duct system. We provide a time estimate during our initial inspection.
What cleaning products do you use?
We use commercial-grade alkaline degreasers that are food-safe, biodegradable, and APVMA-approved. All products are safe for food preparation environments and leave no toxic residue on kitchen surfaces.
Will my kitchen be ready to use immediately after cleaning?
Yes. We protect all equipment and surfaces before we start, clean up completely when we finish, and leave your kitchen ready for immediate service. There is no drying time or waiting period.
Yes. Most commercial insurance policies require documented evidence of regular kitchen exhaust system maintenance. If a fire occurs and you cannot produce compliance certificates and service records, your insurer can deny the claim.
Yes. One-off deep cleaning removes heavy build-up, staining, and contamination beyond routine maintenance. This suits post-construction cleaning, end-of-lease preparation, pre-event refreshes, and seasonal deep cleans for commercial properties.
Have more questions?
Call 0416 053 815 and we’ll explain everything.
Protect Your Kitchen, Your Business, and Your People
A grease fire does not wait for a convenient time. Neither a council inspection nor an insurance audit. Professional kitchen canopy cleaning removes the fire risk, keeps your compliance current, and gives you the documentation to prove it.
Our certified technicians are ready to inspect your kitchen exhaust system and recommend the right cleaning schedule for your operation.
We provide a free, no-obligation on-site inspection and quote.
Phone: +61 416 053 815
Email: info@westlinkcommercialcleaning.com.au