Ventilation cleaning and disinfection: why and how it is done

What builds up in ventilation

Over time dust, grease (especially in kitchen extracts), mould spores, bacteria and insect debris settle on duct walls. A system meant to supply clean air starts spreading contamination around the building.

Why it matters

• Air quality drops; unpleasant smells and dust come from the grilles.
• Grease deposits in kitchen extracts increase fire risk.
• System performance falls and the load on fans rises.
• For medical facilities and catering — remarks during sanitary inspections.

Signs it is time to clean

• A damp or burnt smell, dust around grilles.
• Weak draught, noise, grease on grilles and hoods.
• Recent renovation, flooding or mould.

How the work goes

1. System survey: length, duct sizes, access, level of contamination.
2. Mechanical cleaning of ducts, grilles and extract hoods.
3. Disinfection of the system with an approved product.
4. Before/after photos and an act of completed works.

How often to clean

It depends on the type of site, the load on the system and sanitary requirements. Kitchen extracts in catering get dirty faster than office ventilation. We agree the schedule after a survey.