Kitchen exhaust cleaned to the fan, not just the hood you can see.
Hoods, filters, grease ducts, extract fans and full commercial kitchen deep cleans for restaurants, hotels and cloud kitchens — done out of hours, photographed before and after, and reported in writing.
- Ducts cleaned to the fan, not just the canopy
- Out of hours, kitchen back before service
- Photographed and reported for your inspection file
Signs the extract system is overdue.
Kitchens rarely book exhaust cleaning early. These are the symptoms that mean the grease has already built up, and what each one is telling you.
The filters are saturated and the plenum is full. Grease is now running back into the cooking area.
Extraction has weakened — usually a grease-caked fan or a duct narrowed by build-up.
Baffles past the point of soaking. Replace them, and look at what is behind them.
Air is not being pulled through the hood properly. It is finding another way out.
You will be asked for dates and photographs. Get the clean done and the report filed first.
Landlords and insurers increasingly ask for the exhaust cleaning file. Start it now.
An impeller out of balance from grease build-up. It is straining the motor and moving less air.
Then the duct is where years of grease are. The first full clean is the one that matters most.
Every visit, to the same written standard.
Hood, filter bank, duct route and fan located; access panels identified or specified where none exist, so the whole run can actually be reached.
Canopy interior, plenum, grease troughs and lights degreased with food-safe chemistry, not wiped over.
Baffle and mesh filters removed, soaked, pressure-washed and refitted — or flagged for replacement if they are past cleaning.
Horizontal and vertical duct sections scraped and degreased through the access panels, from the hood collar to the fan.
Fan housing, impeller and cowl degreased and the discharge checked, because a grease-caked fan is where the airflow and the fire risk both live.
Where booked: walls, ceilings, floors, drains, behind and under equipment, and the equipment exteriors, to the standard an inspection expects.
Every section photographed before and after, so you can see what came out and what the duct looks like now.
Date, scope, sections cleaned, photographs and recommendations, in a format that sits in your food-safety and fire-safety file.
Kitchen Exhaust & Grease Duct Cleaning, the Xpert Hands way.
Most kitchen exhaust cleaning in Dubai stops where the eye does: a shiny canopy, clean filters, and a duct above the ceiling that has not been touched in years. Grease in that duct is fuel; it is also why the extraction weakens and the kitchen fills with smoke by the end of a shift.
We clean the run to the fan and we show you, in photographs, that we did. That is what a fire-safety inspection, an insurer or a landlord will ask to see, and it is the difference between a cleaning and a receipt.
In practice that means the scope of work, the date and the number to call are printed on your invoice. No debate about what was agreed — the document in your hand is the record. Paperwork sounds unglamorous, but it is what accountability actually looks like: what we quoted, what we did, and how to reach us, all in writing.
Four steps. No surprises at any of them.
We look at the hood, the duct route, the fan and the access, and tell you what the system needs and how often.
A written scope and a slot outside your trading hours, with the kitchen protected and back in use before you open.
Hood, filters, duct run and fan degreased section by section, each one photographed before and after.
The cleaning report and photographs, with a recommended interval based on how heavily the kitchen cooks.
Tell us what you need. Properly.
The more you tell us, the more precise your quote — and the fewer questions we need to ask when we call. Photographs are welcome; so is a one-line summary if that's all you have time for.
How we handle your details is set out in our privacy notice. A specialist replies within fifteen minutes during the day, and first thing in the morning if you write overnight. Genuinely urgent? Call between 08:00 and 20:00 — that reaches someone straight away.
- Fixed quote before any work is booked
- No call-out charge for quoting
- Written summary of every completed job
What happens after you press send: your request lands with our booking team, not a call centre queue. A specialist who actually knows this work reads the details, checks them against your photographs and notes, and either prepares a written quote — itemised, fixed, and valid whether you book this week or next month — or, where the job needs a look first, arranges a visit and quotes after it. If anything is unclear they ask before quoting, not after arriving. You'll hear from us by phone or WhatsApp within fifteen minutes during the day. Messages that arrive overnight are answered first thing in the morning. There is no obligation at any point: many clients use the quote to sanity-check another provider's price, and we're comfortable being the benchmark.
Senior people on every job — and every commitment in writing.
We won't show you invented star ratings. What we'll show you instead: a fixed quote before work starts, a documented visit you hold in writing, and specialists who put their name on the job. Everything we agree is on paper — not our word for it.
Appointed maintenance partner to Seemleius Mobility — caring for relocated families' homes from day one. A partnership you can verify, not a badge we bought.
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Leave your details. A specialist — not a call centre — phones you back.
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We work across Dubai, from the Palm to Mirdif. If your community isn't listed, call anyway — the list shows where we work most, not the limit of where we go.
For villas and commercial premises
For villas and commercial premises we run annual maintenance contracts with scheduled visits and priority response. Ask for an AMC proposal with your quote and we'll price both.
Commercial kitchen extraction: what inspectors and fires both look for.
Grease in the duct is the fire
A kitchen extract system carries hot, grease-laden air away from the cooking line. The grease condenses on the cool duct walls and builds into a layer that is, quite literally, fuel arranged along the shortest route through the building. A flare-up on the line reaches it through the hood, and a duct fire is fast, hidden and very hard to reach with an extinguisher.
Which is why the cleaning that matters is the one you cannot see from the kitchen. The canopy and filters are the easy part; the duct run and the fan are where the risk accumulates, and where most cheap cleaning contracts quietly stop.
What the regulators expect to see
Dubai Municipality's food-safety regime and Dubai Civil Defence's fire-safety requirements both treat the exhaust system as something to be maintained on a schedule and evidenced. In practice that means records: when it was cleaned, what was cleaned, and photographs that show the state before and after.
A manager with that file has a short inspection. A manager without one is asked to prove a negative. We write our reports for the inspector, with the photographs attached and the sections listed, so the file does the talking.
Access panels decide whether a duct can be cleaned at all
A duct run without access panels can only be cleaned at its two ends. The middle — often the longest section, and the one running through the ceiling void — stays untouched. Many older Dubai fit-outs were installed this way.
We survey the route first and tell you where panels exist and where they are missing. Fitting panels is a small job that turns an uncleanable duct into a cleanable one, and it is a far better use of money than another cleaning that reaches a third of the system.
Weak extraction is usually a dirty fan
When smoke lingers and the kitchen gets hotter through service, the instinct is to blame the hood or the AC. More often the extract fan impeller is caked in grease, out of balance, moving a fraction of the air it was designed to move, and working the motor hard while it does it.
Cleaning the fan restores airflow, lowers the noise and takes the load off the motor. It is also where a grease fire in the duct tends to exit the building, which is reason enough to keep it clean.
Deep cleaning is a different job from nightly cleaning
A kitchen team cleans the surfaces it works on. What accumulates anyway is under and behind the equipment, in the drains, on the ceiling and the high walls, inside the hood plenum and on the top of the canopy — the places an inspection looks first because nobody else does.
A periodic deep clean resets that, done in one night with the line protected and the kitchen handed back ready for prep. Combined with the exhaust clean, it is the visit that makes the next inspection uneventful.
Straight answers to the usual questions.
These are the questions our booking team hears most, answered the way we'd answer them on the phone. If yours isn't here, the fastest route is WhatsApp — between 08:00 and 20:00 a specialist replies within minutes, and you'll get a straight answer rather than a sales script. Nothing below is small print; everything stated here is what the written quote and the invoice will say too, because a company that answers plainly before the job is far more likely to behave plainly during it.
How often should a commercial kitchen exhaust be cleaned?
Do you clean the full duct or just the hood and filters?
When do you do the work?
What do I get for my inspection file?
Can you also deep-clean the kitchen and look after the AC and drains?
Managing property, not just living in one?
Offices, retail, F&B, clinics and residential buildings run on different terms: response times you can hold us to, one account manager across every site, and documentation your inspections will ask for.
- A written SLA with response times by severity
- One named account manager across all your sites
- Consolidated monthly invoicing and reporting
- Quarterly reviews against the numbers, not anecdotes
Ready when you are.
Tell us about the project. A specialist replies within fifteen minutes during the day to arrange a site visit, and the fixed quote follows in writing.