There's no single price for kitchen extract cleaning, because no two systems are the same. Here's what actually drives the cost, so you can judge a quote properly.
What affects the price
- System size — the length of canopy and ductwork, and the number of cooking lines.
- How heavily the kitchen is used — heavier grease loads take longer to clean.
- Access — ductwork with existing inspection hatches is quicker; runs that need new access points take more work.
- Frequency — a system cleaned regularly is faster (and cheaper per visit) than one cleaned for the first time in years.
- Documentation — a proper TR19 clean with certificate, photos and grease readings is more than a quick wipe-down, and worth it for your insurance.
Think in terms of the year, not the visit
Because cleaning is recurring (every 3, 6 or 12 months depending on use), it's worth thinking about the annual cost. A regularly-maintained system stays cheaper per clean and avoids the big "first deep clean" bill — and far cheaper than a refused fire claim.
Getting an accurate quote
The only way to a real figure is to share your kitchen details — venue type, location, what needs cleaning and roughly how often it's used. Request a free quote and we'll arrange a tailored, no-obligation price, usually the same day.
Frequently Asked Questions
Why won't you give a fixed price online?
Because price depends on your specific system. A flat online price would either overcharge small kitchens or underquote big ones — a tailored quote is fairer.
Is a cheaper quote a good deal?
Not if it skips the ductwork, fan or documentation. Check the quote covers the full system and includes a TR19 certificate.