Ramonage industriel de hottes et conduits d’extraction en cuisine professionnelle

<p>Complete <strong>industrial cleaning of kitchen hoods and extraction ducts</strong> in a professional environment reduces fire risks, improves airflow and helps maintain a healthier working atmosphere for your staff.</p>

<ul>
<li>Inspect the entire hood, filters and accessible ductwork.</li>
<li>Deep-clean and degrease <strong>extraction ducts</strong>, bends, junction boxes and fittings.</li>
<li>Carry out mechanical cleaning of horizontal and vertical ducts in the kitchen.</li>
<li>Clean <strong>fans, plenums and sensors</strong> where access is possible.</li>
<li>Vacuum and safely remove grease deposits and combustion residue.</li>
<li>Check draft, airflow and any critical build-up areas.</li>
<li>Issue a detailed <strong>service report</strong> with maintenance recommendations.</li>
</ul>

<p>This mission is designed for a professional kitchen equipped with one main hood and an extraction system of around <strong>10 metres</strong> of ducting, typical of a restaurant, snack bar or standard catering kitchen.</p>

<p>The result is a more efficient extraction system, fewer odours and improved fire safety. With the <strong>Myspecialist network</strong>, you benefit from an experienced chimney and duct specialist familiar with the strict hygiene and safety requirements of professional kitchens.</p>

<div class="faq" style="display:none;">
<h3>Frequently asked questions</h3>
<ul>
<li><strong>Why clean hoods and ducts regularly?</strong> To reduce fire risk and improve air quality.</li>
<li><strong>How long does the service take?</strong> On average half a day for a standard professional kitchen.</li>
<li><strong>How often should it be done?</strong> Usually once a year, more often in intensive use.</li>
</ul>
</div>