Commercial Kitchen Canopy Cleaning
The canopy is the part of a commercial kitchen extract system you can see, which is why it is the part everyone cleans and the part cheap quotes stop at. BlueTick cleans the baffle filters, the canopy interior and underside back to bare metal, and the plenum behind the filters where grease collects out of sight, measuring grease depth in microns at named points before and after. A clean canopy is not a clean system: the extraction system is the canopy, the filters, the plenum, the full ductwork run, the extract fan and the discharge point, and a canopy-only clean can still be issued with a certificate. What matters is whether that certificate states which sections were actually reached. Baffle filters are the angled metal plates that force grease-laden air to change direction so grease condenses out; they are cleanable rather than disposable, but warped, split or corroded filters let grease straight through to the ductwork and are replaced. BESA sets full system cleaning intervals by cooking hours per day: every 3 months for heavy use at 12–16 hours, every 6 months for moderate use at 6–12 hours, every 12 months for light use at 2–6 hours. Call 07840 992 246.