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Ventilation Maintenance

Commercial Kitchen Extract System Maintenance Checklist

Keep commercial kitchen ventilation safe and grease-free — canopy and filter cleaning, TR/19 ductwork deep cleans, fan checks, and fire-suppression coordination.

What is a kitchen extract maintenance checklist?

A commercial kitchen extract system maintenance checklist is a structured list of the 10 preventive maintenance tasks — covering visual, functional, cleaning, safety and record-keeping checks — that keep a commercial kitchen extract system running safely and reliably. It groups routine checks by frequency, from daily inspections to annual servicing, so FM teams and building engineers can plan and evidence preventive maintenance.

Core kitchen extract checks

  • Inspect access doors along the ductwork for grease and secure sealing
  • Check the extract fan for grease build-up, balance, and bearing condition
  • Clean grease filters (baffle/mesh) at a frequency suited to cooking load
  • Verify any in-duct fire damper or suppression system is serviceable
  • Confirm post-clean cleanliness verification (deposit thickness) and certificate

What is a commercial kitchen extract system?

A commercial kitchen extract system removes heat, steam, smoke, and grease-laden vapour from cooking areas via a canopy, grease filters, ductwork, and an extract fan, often with make-up air and fire suppression. Grease build-up in the system is a major fire risk, so cleanliness is a safety issue, not just hygiene. Insurers and the BESA TR/19 (Grease) specification drive a risk-based cleaning regime, with the deep-clean frequency depending on hours of use and cooking type. Maintenance covers daily/weekly filter and canopy cleaning, periodic ductwork deep cleans to TR/19, fan condition, and coordination with any fire damper or suppression system.

Typical Kitchen Extract maintenance checklist

A practical starting point for planned preventive maintenance. Always refer to the manufacturer's O&M manual and site-specific requirements.

Visual Checks

  • Inspect access doors along the ductwork for grease and secure sealing

Functional Checks

  • Check the extract fan for grease build-up, balance, and bearing condition
  • Confirm make-up/supply air is balanced with extract for correct capture
  • Check UV/ozone or ESP grease-reduction units operate (where fitted)

Cleaning & Housekeeping

  • Clean grease filters (baffle/mesh) at a frequency suited to cooking load
  • Clean the canopy interior, capture jets, and collection channels/cups
  • Carry out TR/19 (Grease) ductwork deep clean per the risk-based schedule

Safety Checks

  • Verify any in-duct fire damper or suppression system is serviceable

Record Keeping

  • Confirm post-clean cleanliness verification (deposit thickness) and certificate
  • Record cleaning, deep-clean coverage, and fire-system checks in the log

Typical maintenance frequency

Suggested intervals for commercial kitchen extract system maintenance. Actual frequencies should follow manufacturer guidance and site-specific risk assessments.

Daily

  • Clean/replace grease filters
  • Wipe canopy and collection channels
  • Confirm extract running

Monthly

  • Clean accessible canopy plenum
  • Check fan grease build-up
  • Inspect duct access doors

Annually

  • TR/19 ductwork deep clean (or per usage risk)
  • Fan service and balance
  • Fire damper/suppression service
  • Post-clean verification and certificate

Common faults and issues

Issues to be aware of when maintaining commercial kitchen extract system equipment.

Grease accumulation in ductwork creating a serious fire-spread risk
Filters not cleaned often enough, letting grease carry into the ductwork
Extract fan fouled with grease, losing performance and risking imbalance/fire
Make-up air not balanced with extract, so the canopy fails to capture properly
Duct access doors missing or sealed shut, preventing proper deep cleaning
Deep-clean frequency not matched to actual cooking hours, breaching TR/19 and insurer terms

Safety and compliance notes

Key safety considerations for commercial kitchen extract system maintenance. This is general guidance only — always follow OEM instructions, statutory requirements, and your organisation's safe systems of work.

Grease build-up is a primary cause of commercial kitchen fires — cleanliness is a fire-safety control
Follow BESA TR/19 (Grease) and keep post-clean verification certificates for insurers
Coordinate with any fire damper and suppression system — never leave them out of service
Use competent specialist cleaners with safe access for ductwork deep cleans
Isolate fans before access and beware grease as a slip and biological hazard
How PM Assist helps

Managing Kitchen Extract documentation with PM Assist

PM Assist helps FM and building operations teams search their O&M manuals and building drawings in seconds. Upload your commercial kitchen extract system documentation and ask questions like “When is the next TR/19 deep clean due?” or “Where are the duct access doors located?” — and get source-cited answers instantly.

See PM Assist answer questions about a real kitchen extract manual — try the live demo, no signup needed.

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Frequently asked questions

Manage your building documentation with AI

PM Assist gives FM teams instant access to O&M manuals, drawings, and maintenance knowledge — all searchable with AI.

  • Upload and organise building documentation
  • AI-powered search across all your manuals
  • Source-cited answers for maintenance queries
  • Team collaboration and access control
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