Professional extractor cleaning: what is included?
A clean exterior does not mean the filters and air passages are clean too. A useful quote depends on the type of kitchen, the components involved and their condition. A domestic hood is a different job from a restaurant’s extraction ductwork.
Distinguish the hood, filters and extraction system
Domestic cleaning may cover visible surfaces, grease filters and accessible internal areas. More extensive partial disassembly needs agreement. In commercial kitchens, the scope may also include grease separators, ducts and fans. Cleaning the hood alone does not automatically include the entire extraction system.
| Component | What matters |
|---|---|
| Casing and internal surfaces | Finish, grease deposits and necessary disassembly |
| Grease filters | Type, material, cleanability and number |
| Odour filters | Cleaning, regeneration or replacement depending on the model |
| Ducts and fan | Route, cleaning access openings and reachable sections |
Different filters need different treatment
Grease filters capture grease particles. Many metal versions can be washed according to the manufacturer’s instructions. An activated-carbon filter instead controls odours in recirculation mode. Conventional versions need replacing; some long-life types can be regenerated or washed under specified conditions.
Neither washing every carbon filter nor discarding every one is a sound general rule. The model and instructions determine the approach. Temperatures, cleaning products and drying requirements also differ. Replacement filters should be checked for compatibility and priced separately before ordering.
Extraction mode sends air outdoors; recirculation returns filtered air to the room. A hob-integrated extractor can also use different operating modes. Its shape alone does not tell you which filters or ducts are fitted.
What affects the cost?
For a single hood, grease buildup, access, design and the parts being cleaned are the main factors. A commercial system also depends on hood size, duct routes, inspection openings and the available working hours. Kitchen floor area is generally not a useful basis for pricing this job.
Published offers are only partly comparable: basic appliance cleaning, a package with disassembly and full commercial duct cleaning cover different work. VAT, travel and replacement parts are not always clear. These offers do not establish a reliable general price range for your extractor.
- Check an hourly quote. Arithmetic example only, not a market rate: 2 worker-hours at an assumed CHF 90, plus CHF 50 travel, both including VAT, total CHF 230. Two people working for two hours would mean four worker-hours. Filters, repairs and additional tasks are excluded from this example.
| Cost item | What to check |
|---|---|
| Labour | Fixed fee or rate per worker-hour, with a defined scope |
| Travel and setup | Included or separate, plus any minimum charge |
| Filters and spare parts | Actual need, compatibility and approval before purchase |
| Commercial system | Duct sections, access equipment, downtime and documentation |
Cleaning does not fix every performance problem
Sticky surfaces, visible grease and dirty filters help describe the cleaning needed. Odours, weak extraction and unusual noise can have several causes, however. Cleaning is not a guaranteed repair for a motor, control unit or airflow problem.
Mention known faults in the request. For intensive appliance cleaning, checking operation together before and after the work is useful. Electrical components and parts outside normal user maintenance require competent handling; do not dismantle the appliance yourself to prepare a quote.
How often should an extractor be cleaned?
Frequency depends on the appliance and how it is used. Frequent frying places different demands on filters and hoods from occasional cooking. Follow the care instructions and filter indicators. An annual professional visit does not replace necessary routine filter care.
For commercial kitchens, establish the schedule from use, soiling, system instructions and site-specific requirements. Filters, hoods and ducts do not necessarily need the same intervals. Agree what kitchen staff will do and what requires a specialist. A universal promise that one visit a year is always enough is unsuitable.
Commercial kitchens need clear access and records
What matters is the actual extent of the system cleaned. Identify the ducts and fans included, available openings and inaccessible sections. Adding inspection hatches or making building alterations are separate tasks.
A useful work report records the date, components treated, remaining limitations and agreed follow-up; photographs can support it. A cleaning report is not automatically official approval or a guarantee of insurance cover. Confirm particular requirements with the relevant body and contractor.
A specific enquiry might read: “Our restaurant has two wall-mounted hoods, approximately 3 m and 1.5 m long, with eight metal grease filters in total. We pan-fry and deep-fry daily; the kitchen team cleans the filters regularly. We do not know when the ducts were last cleaned. The fan is on the roof, and access still needs to be established. The restaurant is closed on Mondays. We would like a quote for the hoods, filters, ducts and fan. Please check which parts can be reached and price any necessary additional work separately.” Existing plans or reports may help; the contractor should establish unknown duct routes and roof access before providing a binding quote.
Prepare comparable requests without unnecessary detail
The initial request needs the kitchen type, number of extractors, desired scope and approximate condition. Model details, photos or existing system documents can follow before a binding quote. You do not need to measure unknown ductwork yourself.
At handover, filters and removed parts should be refitted according to the manufacturer’s instructions. For a domestic hood, ask to see the fan speeds and any lighting working, and record faults that remain. Also check that protective coverings and cleaning residues have been removed from surrounding kitchen surfaces. For a commercial system, match photographs to the components or duct sections actually cleaned: a clean filter does not prove that the duct behind it has been cleaned. Discuss untreated areas and any work still needed before the kitchen returns to use.
- Define the job. Filters only, the whole hood, or ducts and fan too? If move-out cleaning is already arranged, check what it includes.
- Prepare the work area. Keep access clear and put away food and utensils as agreed. Businesses should coordinate shutdown and return to use.
- Agree the price and extras. Specify disassembly, reassembly, filters, travel and checks. Approve extra work before it is carried out.
- Check the result. Review the agreed surfaces, correctly refitted parts and operation together. For a system, discuss the work report.
Frequently asked questions
Do I need the brand and model to complete the form?
No. The appliance type and scope are enough initially. Exact model details matter before ordering filters or removing model-specific components.
Is a new carbon filter included?
Not automatically. First establish whether an odour filter is fitted, which type is compatible and whether it needs replacing or can be regenerated according to the instructions. Confirm replacement materials separately.
Does hood cleaning include the whole exhaust duct?
Only if expressly agreed. Long or concealed ducts need a separate check of routes and access. Ask which sections are included and which cannot be reached.
Can cleaning take place outside kitchen hours?
This can be arranged with the contractor. Commercial kitchens should agree time windows, required downtime and any surcharges before booking.
Will cleaning help with weak extraction?
Dirty filters can be one cause, but not the only one. If performance remains poor or a fault is present, technical assessment may be needed. Cleaning and repair are separate services.
