FAQs
How often should a commercial kitchen's exhaust system and fire suppression system be inspected and serviced?
1
A qualified/certified technician must inspect and service commercial kitchen exhaust system (hood) and fire suppression systems at least every 6 months. In addition, staff should perform simple visual checks monthly, and hood/duct cleaning frequency is set by SCDF based on cooking volume (monthly, quarterly, semi‑annual, or annual)
What are the benefits of regular kitchen hood and duct cleaning for restaurants?
2
Regular hood and duct cleaning delivers concrete safety, compliance, operational, and financial benefits for restaurants.
Strongly reduces fire risk and meets SCDF expectations: grease buildup in hoods and ducts is a leading cause of commercial kitchen fires; regular professional cleaning removes that fuel and helps you meet SCDF and NEA requirements
Keeps you inspection- and insurance-ready: documented cleanings are often required by SCDF, NEA and insurers — missing records can cause fines or even denial of a claim after a fire
Improves ventilation, air quality, and worker comfort: cleaned systems exhaust heat, smoke, and odors more effectively, improving kitchen air and staff conditions
Extends equipment life and saves energy/maintenance costs: less grease means exhaust fans and motors work more efficiently and require fewer repairs. Over time this lowers operating costs
What are the SCDF requirements for kitchen exhaust system maintenance in Singapore?
3
Annual cleaning: The entire kitchen exhaust system (interior and exterior of the exhaust duct and the kitchen hood) must be degreased and cleaned at least once every 12 months.
Specialist contractor: Cleaning must be carried out by a specialist/qualified maintenance contractor.
Records & evidence: Owners/MCSTs/operators must keep records of cleaning (name and contact of maintenance company, method of cleaning, date of inspection/cleaning) and include photographic evidence with date/time stamps in the report. These records must be available for verification by the authority
Maintenance label: After maintenance, the contractor should affix a prominent maintenance label showing at least: date of last cleaning (DD/MM/YY), name and UEN of the maintenance company, and method of cleaning
How do I find a reliable company for commercial kitchen exhaust system cleaning and maintenance?
4
Start by checking the safety/standards credentials and then verify the company’s scope and documentation
Prefer companies that belong to a trade/standards group or list certified technicians
Ask for written proof before hiring: liability insurance, an itemized scope (hood, filters, ducts, fans, plenums), how they remove grease, and a post‑service certificate/sticker or report you can show inspectors. Many providers explicitly state they supply compliance documentation after service
Verify they clean the full system (not just the visible hood): ducts, exhaust fans, plenums and access panels — and request before/after photos. Local fire departments often require qualified company cleaning and permits
How long does a commercial kitchen exhaust cleaning take?
5
A commercial kitchen exhaust cleaning typically takes anywhere from 4 hours to 2 full days, depending on the system size and condition.
What happens if I fail an NEA kitchen exhaust inspection?
6
If you fail an kitchen exhaust inspection by the National Environment Agency or related authorities/building management in Singapore, the consequences can range from a warning to operational shutdown, depending on the severity of the issue and fire risk.
What areas of Singapore do you service?
7
We provide our service throughout the island and we operate 24/7.
Do you repair or replace exhaust fans and motors too?
8
Yes, we prove repair and replace service for fan motors and variable speed drives a.k.a VSD.