Exhaust Ductwork
Cleaning
Professional high-pressure cleaning of commercial kitchen exhaust hoods, ductwork, grease filters, and traps — ensuring NEA compliance and reducing fire risk.
Professional high-pressure cleaning of commercial kitchen exhaust hoods, ductwork, grease filters, and traps — ensuring NEA compliance and reducing fire risk.
Kitchen exhaust ductwork accumulates grease rapidly in commercial kitchens — and built-up grease is Singapore's leading cause of kitchen fires. Regular, professional cleaning by certified contractors is not only a fire safety requirement under the Singapore Civil Defence Force (SCDF) guidelines but also essential for maintaining your NEA and SFA operating licences.
KA Engineering provides thorough, high-pressure ductwork cleaning using commercial-grade degreasers and equipment. Our technicians follow strict protocols to clean every component of your exhaust system — from the canopy hood and filters right through to the ductwork and exhaust fan.
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Our kitchen exhaust ductwork cleaning service covers the following components and activities:
Accumulated grease is highly flammable. Regular cleaning drastically reduces fire risk in your kitchen.
Receive a Certificate of Cleaning for your inspection records — required for licence renewal and insurance.
Clean ducts allow your exhaust fans to operate at design capacity, reducing energy bills.
Clean exhaust systems prevent grease drips and airborne contamination in your kitchen.
Here's exactly what happens from your first call to job completion.
Our technician inspects the full exhaust system, documents grease build-up levels, and confirms scope.
Floors, equipment, and surfaces are covered with protective sheeting to contain all removed grease.
Commercial-grade degreasers and high-pressure equipment clean every internal surface of the duct.
All removed grease is collected and disposed of per NEA guidelines. Your kitchen is left spotless.
Post-cleaning inspection confirms compliance. Certificate of Cleaning issued for your records.
NEA and SCDF guidelines recommend cleaning frequency based on kitchen volume: high-volume kitchens (e.g., hawker stalls, fast food) every 1–3 months; medium-volume every 3–6 months; low-volume every 6–12 months.
Yes. Every completed cleaning job comes with a Certificate of Cleaning, documenting the date, scope, and technician details — required for NEA inspections and insurance purposes.
Absolutely. We offer late-night, early-morning, and weekend scheduling specifically to avoid disrupting your business operations.
We service all commercial kitchen types — restaurants, hotel kitchens, hawker centres, food courts, school canteens, hospital cafeterias, and industrial catering facilities.
Contact us now for a fast, no-obligation quote. We respond within 2 hours.