All walls, ceilings, floors, catering equipment and extraction systems require regular professional treatment to comply with the current Food Act as well as Health & Safety Legislation. Deep fat fryers should be inspected and cleaned every three months to avoid a build-up of carbon; costly and difficult to remove.

All ovens, food preparation tables, steamers and the like should also be treated regularly.

No grease filtration is 100% efficient and therefore there will always be a certain amount of grease carried through the filters and deposited on the internal surfaces of the filter housings, plenums and ductwork. Once again, the amount of grease carried through any filtration system will depend very much on the type of cooking and ingredients used. If left unattended, this layer of grease on the non-visible surfaces of the canopy creates both hygiene and fire risks. For these reasons it is necessary to have a deep clean operation carried on a maximum of a six-monthly cycle and even as often as three-monthly in extreme situations.