Frequency starts with grease load
A snackbar, fast-food kitchen or grill restaurant often builds up grease faster than a lighter lunchroom. Frequency should be linked to actual use.
- Cooking method and amount of frying or grilling
- Opening hours and peak moments
- Filter maintenance by the location
- Duct route, fan and roof access
- Previous contamination and cleaning history
Inspection helps define the interval
Visual inspection or clear photos can show whether grease returns faster than expected. This makes the cleaning interval easier to justify.
Recurring maintenance strengthens reporting
With recurring maintenance, a file can be built with photos, notes and completed work. This helps planning, administration and discussions about fire safety or inspections.
Frequently asked questions
Does every restaurant need the same frequency?
No. Frequency depends on grease load, use, system layout and accessibility.
Can the frequency be adjusted?
Yes. If photos or inspection show that contamination returns faster or slower, a maintenance plan can be adjusted.