Your Canopy Is Where
Kitchen Fires Start

Everything You Need
To Know

Common questions from commercial kitchen operators about canopy cleaning, compliance, and what to expect.

• How often does a commercial kitchen canopy need to be cleaned?

  Under AS/NZS 1668.1 — the Australian standard governing commercial kitchen exhaust systems — cleaning frequency is determined by cooking volume and type:

  Every 3 months — high-volume operations running multiple meal services daily, such as busy restaurants, hotels, clubs, and fast food operations.
  Every 6 months — medium-volume kitchens operating one main meal service per day.
  Annually — low-volume operations such as cafes, corporate kitchens, and occasional-use facilities.

  Most insurers require a minimum of six-monthly cleaning to maintain policy compliance. We assess your specific operation and recommend the right schedule.

• What do health inspectors check when they inspect a canopy?

  Your canopy is the first checkpoint in any health or fire safety inspection. Inspectors look for visible grease on canopy surfaces, filters, and baffles — any visible accumulation is an immediate violation. They also check for clogged filters restricting airflow, grease overflow in collection cups, and evidence of regular professional cleaning via a compliance certificate on file.

  A compliance certificate from a qualified technician is the most effective way to satisfy an inspector before they even begin examining the canopy physically.

• Can we clean our canopy ourselves, or does it need to be done professionally?

  Basic day-to-day filter maintenance can be done in-house. However, full compliance cleaning must be done by a qualified professional for three reasons:

  First, professional technicians access areas staff cannot safely reach — the canopy top, internal plenum, and upper ductwork connection points. Second, only a qualified specialist can issue the compliance certificate your insurer, council, and fire authority require. Third, DIY cleaning will not satisfy an inspector and may void your insurance policy if a fire occurs.

• Do you remove the filters during cleaning?

  Yes. All filters and baffles are removed for deep cleaning and full degreasing, then reinstalled once clean.

  Important note: We are a cleaning service, not a filter replacement service. We restore your existing filters to a clean, serviceable condition. If a filter is damaged and replacement is needed, we will advise you and can point you to the right suppliers.

• How long does a commercial canopy clean take?

  Most canopy cleaning visits take 2 to 4 hours depending on canopy size, number of filter sections, and level of grease build-up. We schedule most work outside your trading hours - early mornings, late nights, or during closed days - so your operation is not disrupted.

• What is AS/NZS 1668 and does my kitchen need to comply?

  AS/NZS 1668.1 is the Australian and New Zealand Standard for mechanical ventilation and fire and smoke control in commercial buildings, including kitchen exhaust systems. It sets the legal requirements for cleaning frequency, system maintenance, and documentation.

  All commercial kitchens in Queensland and NSW must comply. Compliance is enforced through health inspections, fire authority audits, and insurance requirements. A compliance certificate from a qualified technician confirms your system meets the standard after each service.

• Do you service canopies outside Brisbane?

  Yes. We service commercial kitchens across South East Queensland and Northern NSW, including Brisbane, Gold Coast, Sunshine Coast, Ipswich, Toowoomba, Byron Bay, Tweed Heads, and surrounding areas. Technicians are locally based in the communities they service.

  If you are unsure whether your specific location is covered, call us on 1300 439 019 or submit a quote request and we will confirm.