Degreasing of hood, ductwork, fire dampers and fans – scheduled around kitchen close and shift start, not around office hours.
A commercial kitchen is assessed from two sides: food control authorities judge hygiene where the work is done, the property insurer judges the fire path. Both meet in the extract system. We degrease hood, filters, ductwork, fire dampers and fans as one chain – with a method for each section and documentation that can be matched to your insurance contract.
The fat path is invisible. Everyone sees the hood and the filters, nobody sees the duct, the damper and the fan – and that is exactly where the fire load sits. At the same time the bottleneck is not cost but the time window: between the end of the last service and the start of preparation for the next day there is often only one night. Whoever does not schedule the work into that window loses either operating time or cleanliness.
How a kitchen extract system is cleaned, and at what rhythm it should be scheduled, cannot be fixed in general terms. These factors determine the scope of work:
This industry operates within a framework of statutory duties, technical guidelines and contractual requirements. The distinction decides who is responsible for what, and which deadline actually applies.
The rules named here describe requirements on how the work is carried out — they are not a certification held by BREREI. VDI and DIN standards are chargeable and were not available in full text; where a statement touches the standard in detail, this is noted in place.
Without this information no reliable scope of work can be determined. The more precisely it is available, the fewer additional items arise in the first year.
Four services are typically relevant for commercial kitchens and food service. They apply at different points of the system and should be planned separately.
The guide explains the legal framework and the methods in detail.
Answered briefly, so you can judge whether we fit your property.
No. There is no legally prescribed interval for kitchen extract cleaning. VDI 2052 is a private technical guideline and DGUV Regel 110-003 is an employers' liability association rule – neither is a law. What is binding is operator responsibility under health and safety law and the requirements of your insurance contract. The interval is therefore determined by the load on and the design of your system, not by a regulation.
That cannot be said in such general terms. In the event of a loss the insurer examines the individual case, including the question of gross negligence. Missing evidence of maintenance on a system with a known fire load is an unfavourable starting position. How a specific loss will be settled is something nobody can promise in advance – we cannot either.
The condition becomes visible during the site visit: through the inspection openings of the system it is possible to assess how far fat and deposits have travelled into the ductwork. Whether a camera inspection is additionally worthwhile is something we clarify for the specific property. The order matters: first establish the condition, then agree the scope of work.
That depends on kitchen size, duct length and accessibility. We schedule around kitchen close as a matter of principle and hand the areas back by the start of preparation. Sensitive stainless steel surfaces are covered and cooking stations protected; residues of cleaning agents in production areas are ruled out because they would be a food law risk. The details are set out in the quotation after the site visit.
Fat from hoods, ducts and separators is collected separately and sent for disposal. Discharge into the drainage system is not permitted under water law. How disposal is evidenced in the individual case is defined in our quotation, so that the process remains traceable for you.
Those are separate areas and are planned separately. A greasy extract network and a dusty supply air network are different jobs: the supply air side with ducts, silencers and outlets in the guest area follows a different interval from degreasing. Cold rooms with evaporators and seals are planned for the specific property. Details emerge from the site visit.
We look at the system and describe which sections involve which scope of work.
Service, property and contact details – that is all we need.
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