A booking described as “kitchen exhaust cleaning” can leave an important question unanswered: where does the work stop? A clean hood above the cooking line tells you little about the ductwork beyond it. Before confirming a visit, ask for a scope that names the components and sections being cleaned.
For restaurant managers in Singapore, the distinction between hood-only and full-system cleaning matters when comparing proposals, arranging building access and deciding what still needs attention.
What does hood-only cleaning cover?
A hood-only visit focuses on the canopy above the cooking equipment. Depending on the agreement, it may include the hood’s internal and external surfaces, removable grease filters and collection channels. Those items should be listed individually rather than left under a general description.
Ask whether the space behind the filters is included and where the contractor draws the boundary between the hood and the connecting duct. A proposal that mentions filters alone should not be read as including the whole hood, let alone the extraction system.
Hood and filter cleaning can be part of an ongoing maintenance routine. It does not establish that concealed ducts or a remotely located fan have been cleaned.
Follow the system beyond the kitchen
A broader scope should trace the exhaust route from the hood through the ductwork to the fan and discharge point. Ask the contractor to identify each component, its location and the surfaces covered. If your premises have several hoods or separate extraction systems, label them clearly.
Use this list to review the proposed work:
- Hoods and filters: which canopies, removable filters and internal areas are included?
- Ductwork: which horizontal runs, bends and vertical sections will be cleaned, and how will the interior and exterior be reached?
- Exhaust fans: are the fan blades and housing included, and where is each fan located?
- Additional equipment: does the system have an electronic air cleaner or other treatment equipment requiring a separately stated service?
The phrase “full system” is only useful when the proposal explains those boundaries. Skylane’s commercial kitchen exhaust cleaning service includes a discussion of the components, access limitations and timing before work starts.
Check access before accepting a full-system scope
A duct may pass above a ceiling, through a service riser or into a roof area controlled by building management. Confirm who can authorise entry, which access panels are available and whether specialist access arrangements are needed.
Send the contractor existing drawings and photographs if you have them, but flag anything uncertain. A photograph of the cooking line cannot establish the full duct route. Where the layout or access is unclear, ask whether a site assessment is needed before the scope can be finalised.
If a section cannot be reached during the planned visit, have it named in the exclusions and agree the next step. “Accessible ductwork only” should never quietly become “the entire system” in your maintenance records.
Clarify the landlord and tenant boundary
In a food court or multi-tenant building, ask where your outlet’s system connects to any shared equipment. Confirm with building management who arranges cleaning for each section and whether another contractor will attend.
Write down the handover point rather than relying on “the landlord handles the rest”. Request the relevant maintenance records for shared sections where appropriate. This helps avoid a gap between the work booked for the outlet and the work arranged for the building.
Keep cleaning separate from repairs and compliance claims
Cleaning fan blades is not the same as servicing a motor, replacing worn parts or investigating an airflow problem. Ask for those tasks to be identified separately if they are needed. Likewise, a cleaning booking should not be treated as a guarantee that every aspect of the installation meets applicable requirements.
SFA’s guidance for licensed food retail premises, checked on 15 October 2026, calls for degreasing and cleaning of the kitchen hood and the entire exhaust duct, inside and outside, at least once every 12 months. It also calls for specialist maintenance and records kept by the operator. A hood-only visit does not cover that complete cleaning scope.
Agree the scope before choosing a date
Before booking, you should be able to explain what is included, what is excluded and who will arrange access to every named section. After the visit, compare the completed work with that agreement using our cleaning report checklist.
If you are unsure where your system ends or which components need attention, contact Skylane for a private scope discussion and quotation. Share your premises location, available system photographs and any building access restrictions so the next step can be planned properly.
