There's no flat rate for kitchen extract cleaning, because every system is different. Here's what actually drives the price so you can read a quote properly.
What moves the price
- System size — the run of canopy and ductwork and the number of cooking lines.
- How hard the kitchen works — heavier grease loads take longer to strip.
- Access — ductwork with existing hatches is quicker; runs needing new access points take more time.
- Frequency — a regularly cleaned system is faster (and cheaper per visit) than one left for years.
- Documentation — a full TR19 clean with certificate, photos and readings is more than a quick wipe, and worth it for your cover.
Think annual, not per-visit
Because cleaning recurs every 3, 6 or 12 months, it's best judged as an annual cost. A regularly maintained system stays cheaper per clean and avoids the big first-deep-clean bill — and it's a fraction of what a refused fire claim would cost.
Getting a real figure
The only way to a genuine price is to share your kitchen's details — venue type, where you are in Swansea or on the Gower, 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 no fixed online price?
Because price depends on your specific system — a flat figure would overcharge small kitchens or underquote big ones. A tailored quote is fairer.
Is the cheapest quote the best deal?
Not if it skips the ductwork, fan or documentation. Check it covers the full system and includes a TR19 certificate.