How Often Should Restaurant Kitchen Exhaust & Chimneys Be Cleaned?
FSSAI guidelines for exhaust cleaning frequency, fire safety risks, duct maintenance costs, and cleaning checklist for Indian kitchens.
Quick Answer
Clean restaurant exhaust hoods and ducts every 3 months (monthly for heavy frying/tandoor). FSSAI and fire departments require cleaning records. Professional cleaning costs ₹3,000–8,000 per session — far less than a grease fire.
FSSAI and fire safety requirements
FSSAI mandates regular kitchen exhaust cleaning to prevent grease buildup — a fire hazard and hygiene violation.
Fire NOC inspections check exhaust cleaning records. Missing logs can delay renewal.
- FSSAI: documented cleaning schedule required
- Fire NOC: inspects grease accumulation during renewal
- Maintain cleaning logbook at kitchen entrance
- Professional certificate after each deep clean
Cleaning frequency by kitchen type
Frequency depends on cooking volume and method. Heavy frying and tandoor kitchens need monthly cleaning; moderate kitchens every 3 months.
- Heavy frying/tandoor: monthly professional clean
- Moderate Indian kitchen: every 3 months
- Light cooking (café, salad): every 6 months
- Daily: clean grease traps and hood filters in-house
- Weekly: wipe visible grease from hood exterior
Professional vs in-house cleaning
Professional duct cleaning (₹3,000–8,000/session) reaches areas in-house staff cannot. Required for fire safety compliance.
Daily filter cleaning is in-house: remove mesh filters, soak in degreaser, dry, reinstall.
- Professional: full duct, fan, and hood deep clean
- In-house daily: grease trap and filter mesh cleaning
- In-house weekly: hood exterior and surrounding tiles
- Professional certificate: required for fire NOC renewal
Fire risk of neglected exhaust systems
Grease fires are the #1 kitchen fire cause in Indian restaurants. A single grease fire can cause ₹5–50 lakh in damage and temporary closure.
₹4,000/quarter on cleaning vs ₹5 lakh fire damage is an easy decision.
- Grease ignition temperature: 340°C — easily reached in tandoor kitchens
- Fire spreads through ductwork to roof in minutes
- Insurance may deny claims if cleaning records are missing
- Temporary closure after fire: 2–8 weeks revenue loss
Maintain compliance records digitally
Scan cleaning certificates and store digitally. Display FSSAI licence and cleaning schedule where inspectors can see them.
Same discipline applies to your menu — keep it current with DineCard QR menu updated alongside compliance docs.
- Scan and save cleaning certificates in Google Drive
- Display FSSAI licence prominently near entrance
- Update DineCard menu when items change — compliance for customer info
- Monthly checklist: exhaust, FSSAI, fire equipment, menu accuracy
Frequently Asked Questions
How often should I clean restaurant chimney and ducts?
Every 3 months for standard Indian kitchens; monthly for heavy frying/tandoor operations. Daily filter cleaning in-house is mandatory regardless.
What is the cost of professional exhaust cleaning in India?
₹3,000–8,000 per session depending on kitchen size and duct length. Monthly cleaning for heavy fry kitchens: ₹3,000–5,000/month.
Can I display my FSSAI licence on my DineCard QR menu?
Yes. Add your FSSAI licence number to your DineCard menu footer. Customers and inspectors see it when they scan. Free 14-day trial at dinecard.in.
Will insurance cover fire damage if exhaust was not cleaned?
Insurers may reduce or deny claims if maintenance records are missing. Keep professional cleaning certificates for at least 3 years.
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