Kitchen exhaust duct degrease
A full clean of your kitchen exhaust system — canopy, ductwork and fan — to remove grease buildup.
A full clean of your kitchen exhaust system — canopy, ductwork and fan — to remove grease buildup. Singapore does not name a single benchmark the way BESA’s TR19 does in the UK: SCDF’s own Fire Code cites two acceptable grease-deposit thickness standards — the UK’s TR19 Grease standard (200 microns) and the US NFPA 96 standard (2000 microns) — so either benchmark, properly certified, satisfies the requirement.
Grease buildup in ductwork is a leading cause of commercial kitchen fires, and this is checked as part of SFA’s food-establishment inspection regime alongside your fire safety obligations. An uncleaned duct is also the kind of thing an insurer will point to first after a kitchen fire claim.
We don’t yet have a vetted Singapore contractor directory — ask your landlord or trade association for a recommendation.
Who this is for
Any kitchen with a mechanical extract hood and ductwork.
What you’ll hold
- Cleaning certificate, dated, stating the standard used (TR19 or NFPA 96) and the measured deposit thickness
- A note of the next due date
Watch out for
- Treating a canopy-and-filter wipe-down as a full degrease. If the ductwork itself wasn’t opened and cleaned, it doesn’t satisfy either benchmark SCDF accepts.
- Not keeping the dated certificate — this is exactly the record an inspector or insurer asks for first.
- Assuming this is the same item as your grease trap cleaning — it isn’t. The duct handles airborne grease; the trap handles waterborne grease from sinks and floor drains. Both need servicing, on different schedules.
Sources
- SFA — Guidelines for Licensed Food Retail Premises checked 2026-09-08
See also
This is item 19 of 32 in the free Singapore Compliance Calendar. See the whole list →