Current regulations and safety recommendations for fume extraction
Why it's key to keep hoods and ducts clean
In commercial kitchens, cleaning and maintaining fume extraction systems is not just a matter of hygiene: it is an essential safety and fire prevention measure. Grease accumulated in hoods, filters, ducts, extractors, and turbines can act as a flammable material, increasing the risk of fire and generating smoke, odors, and reduced efficiency.
At Conexiberica, we work with hospitality and food businesses in Malaga, Cordoba, Granada, Seville and Cadiz, helping to maintain safe facilities and prepare them for inspections.
Every kitchen is different, and the requirements can vary depending on the activity and use. That's why we recommend implementing hygiene plans and regular inspections to ensure proper functioning, prevent breakdowns, and reduce risks. Furthermore, maintaining the extraction system in good condition contributes to a better working environment, less grease buildup, and greater equipment durability.
Best practices we recommend at Conexiberica
For proper prevention, we recommend: scheduled cleaning of range hoods and filters, inspection of ducts and turbines, and professional degreasing when persistent buildup is detected. For grills and barbecues, chimney sweeping is especially important to remove enamel and carbon deposits.
If you're unsure about the appropriate frequency, we can advise you based on your kitchen and workload. Prevention always costs less than a breakdown or an incident.
