Cleaning restaurant kitchen extraction: the customer buys the record, not the clean
Grease builds up in the duct above the fryer for years and it is a fuel running through the whole building. The operator has to prove the system is sound. You sell that proof; the washing is only how you get there.
You clean kitchen extraction ducting in restaurants, hotels and canteens — the whole run from the hood through the ducting and the fan to the outlet on the roof. Frying and roasting deposit grease inside, and grease is flammable and carries fire through the building. The operator must keep the building’s fire protection working and must be able to prove it. You clean the run, film it from the inside with a camera and issue a record. That record is what the customer is really buying.
Above every fryer runs a duct nobody can see into. Year after year vapourised grease settles inside it and forms a continuous layer of fuel running right across the building.
💡 Why it works
🔥Grease in a duct is fuel routed through the building
A baked-on layer of grease burns, and the duct carries it exactly where a firefighter can reach it least. This is not cosmetic cleaning but prevention of a loss that can end the business.
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