Extraction systems are one of the most heavily regulated components in the commercial kitchen because they can pose a significant fire hazard and environmental concern when not properly maintained. They are an essential element of a safe and compliant food business and should be treated accordingly.
At Matthews Cleaning Company, we are knowledgeable in this field, providing expert knowledge and cleaning services to hospitality providers across NSW. This article is a practical guide for those in hospitality management looking to find out more about their compliance obligations.
Why Flammable Grease Buildup is a Critical Risk
The build-up of grease in extraction systems threatens the hygiene of a commercial kitchen but also risks the safety of those using the kitchen and the guests at the establishment due to the immense fire risk posed.
Airborne grease accumulates over time, clinging to extractor hoods, filters, ducts and fans. Aerosolised grease ignites at relatively low temperatures (between 150°C and 260°C according to Lian, Gao and Mannan, 2012), and this can lead to flash fires that travel rapidly through greasy ducts. Once temperatures reach a higher point, condensed liquid or solid grease can also ignite inside extraction systems. These fires are difficult and dangerous to extinguish.
In business terms, a fire caused by non-compliance can be devastating to a hospitality business. Staff and patrons can be severely burned in such intense fires, and premises can be destroyed beyond repair. Critically, if you are found to be non-compliant with extraction system regulations in the wake of a fire, your insurance policies may be completely voided, leaving you liable to any and all costs.
Australian Standards for Commercial Kitchen Exhaust Cleaning
Australian Standard (AS) 1851 is related to the routine servicing of systems and equipment that protect premises from fire. It outlines detailed instructions for inspection, testing and maintenance and represents best practice in the industry, though from February 2026 it will become mandatory in NSW (source).
AS 1851 gives recommendations for the frequency of cleaning extraction systems based on the type of cooking that takes place in a commercial kitchen. Superficial work may be undertaken more frequently, while there is a requirement for full compliance cleaning at defined intervals. Full compliance cleaning involves a thorough inspection, deep clean, service on the whole system and production of a certificate to prove the system’s compliance.
There are also implications from the Building Code of Australia (BCA). While the code doesn’t explicitly detail the required frequency of system cleaning, it mandates that a commercial kitchen must be designed to allow for effective and compliant cleaning and designed to meet fire safety standards, including AS 1851.
Matthews Cleaning Company follows strict procedures aligned with the standards in order to minimise risk in commercial kitchens and ensure that all work is documented with transparency and integrity.
The Step-by-Step Process of Hood and Duct Deep Cleaning
Matthews Cleaning Company takes a comprehensive approach to deep cleaning hoods and ducts in commercial kitchens. Many contractors may overlook the hardest-to-reach areas, but we will ensure your extraction system is completely compliant when our work is done.
- Site assessment
– We map out the layout of your extraction ducts to ensure our familiarity with the system. This is followed by checking access panels and identifying the key areas of risk. - Protection and preparation of the workplace
– We cover appliances and isolate electrical component parts to ensure that we have a safe work zone during the task. - Hood and canopy cleaning
– We degrease the stainless-steel elements of the system and remove all filters. - Filter cleaning
– Some filter parts require soaking, while others need treatment with stringent degreasing agents. We clean the filters according to requirements and give a close inspection for any damage since the last clean. - Internal duct cleaning
– Internal ducts are cleaned using mechanical and hand-scrapers, steam and pressure washing equipment and chemical degreasers. - Exhaust fan cleaning
– We clean this high-risk area fastidiously every time, ensuring that blades, housing and motors are all treated. - Final polish and system restore
– After reassembling the system, we test the airflow through the whole extractor to ensure that no grease residue remains. - Post-cleaning inspection
– We take internal photographs of the system for reference and for client inspection, undertake additional airflow checks and make recommendations for any upgrades that may be necessary.
Documentation and Certification for Insurance and Council Audits
In order to maintain compliance with industry regulations and insurance company compliance, hospitality businesses must keep documentary evidence of extraction system maintenance and cleaning. Certificates of cleaning include the date cleaning was undertaken, the scope of the cleaning job, a breakdown of components treated and the details of technicians working on the job.
It is standard in the industry to keep before and after photographs of extraction systems, as an act of best practice. These accompany maintenance and service logs, which support the routine requirements of Australian Standard (AS) 1851, which was outlined earlier in the article.
Proper and accurate documentation protects venues and business owners in the event of disaster. During fire investigations, audits and insurance claims, the paper trail (digital or physical) can make the difference between blame and support.
At Matthews Cleaning Company, we keep our records at peak levels of transparency. Each job has digital logs, dated reports and certificates which are suitable for council submission at any time.
Conclusion
Keeping your extraction system clean is not simply an issue of kitchen hygiene. There are strong links between extractor systems and kitchen air quality, which has an impact on the health of your staff and the longevity of your equipment. Extractor maintenance and cleaning is a fire safety and legal compliance obligation. As a manager in the hospitality industry, it is your responsibility to reduce risk, meet the Australian Standards and protect your staff and business from liability.
At Matthews Cleaning Company, we have years of experience and are ready to support you with our thorough processes and certifiable documentation. Schedule your extractor for inspection or cleaning to see how we could help take your commercial kitchen to the next level.