Who We Serve: Restaurants & Food Groups
Kitchen Exhaust Cleaning for Restaurants & Food Groups
One standard across every venue in your group, with each clean maintained to AS 1851-2012 and documented in a detailed photo report.
The challenge
Different venues, different kitchens, the same exhaust cleaning obligations
When you run a group of restaurants, every venue carries the same exhaust-compliance load (regular cleaning, documentation and detailed reports), but each kitchen is different, and they rarely run on the same schedule. It stays invisible until a landlord or insurer asks for proof, an audit looms, or one venue quietly falls behind. Different cleaners at different sites mean inconsistent paperwork and no single accountability. The moment one venue slips, the whole group is exposed.
SAIS Hygiene partners with multi-venue food groups to deliver scheduled exhaust and HVAC cleaning across the portfolio, to one standard. We carry the coordination, the compliance paperwork and the reporting, so your operations team manages one relationship instead of chasing a provider venue by venue.
Whether it’s a fine-dining kitchen or a high-volume bistro, every service covers the full kitchen exhaust system: canopy and filters, the complete ductwork run and the exhaust fan, degreased to bare metal where accessible. It is the same scope as our kitchen exhaust cleaning service, delivered consistently at every restaurant in your group. And where a venue needs more than the kitchen, our HVAC duct cleaning team works to the same documentation standard.
How we help
One kitchen exhaust cleaning program for the whole group
Portfolio coordination
Consistent compliance
Cleaning frequency set per venue, not one-size-fits-all
Centralised reporting
Verify the standard, don’t take it on trust
Is your current exhaust cleaning provider actually meeting the standard?
Many providers clean what’s visible, the canopy and filters, and stop there. The grease that causes the real problems sits inside the ductwork and fans, where you can’t see it. AS 1851-2012 maintenance obligations apply in NSW, with comparable obligations in VIC, QLD, SA, ACT and TAS, so an under-done job at any one venue is a real exposure for the group: your portfolio is only as compliant as its weakest site. SAIS does the AS 1851-2012 maintenance and supplies the records the fire-safety practitioner relies on to endorse the Annual Fire Safety Statement (AFSS). SAIS does not sign it.
Read more: How to evaluate your provider · Who is a “competent person”?
Where an under-done job hides
An under-done clean stays hidden until an inspection, an insurance claim or a fire exposes it, usually inside the ductwork and fans, the parts a quick wipe never reaches. Our detailed report, generally 30 or more photos, shows the full system at every venue, so you can verify the standard rather than take it on trust.
Across a group, that means head office can see the same evidence from every restaurant, not just the venues that are easy to get to.
Whether you run five venues or fifty, every venue is cleaned to the same standard, by the same trained crews, on a schedule we coordinate for the whole group. And every clean comes with a detailed report: documented evidence you can hand an insurer, auditor or landlord, proving the ductwork and fan were cleaned, not just the canopy.
How it works
Our three-step kitchen exhaust cleaning process for venue groups
Assess & schedule
Clean to standard
Documented evidence
See our work
Canopy, ductwork, exhaust fan: where the problems really start
Run a group of venues? Let’s map your portfolio.
Tell us how many restaurants you operate and where, and we’ll come back with a coordinated cleaning schedule and a quote across every venue, under one account manager.
Request a quote 1800 800 235Accredited & audited
Credentials that stand up at audit
From the facilities and building-services managers who rely on us
What restaurant and food groups say about working with us
SAIS are our long-term and trusted exhaust maintenance partner. Communication is positive and responsive. They have always been flexible and provide extra support when it’s needed. Highly recommended.
Jeff Aiono Frost Building Services Manager, Bligh Street
SAIS are highly recommended to service and maintain all CFM Airsystems kitchen exhaust fans and electrostatic filtration units.
Mark Kotsikas Engineer, CFM Airsystems
More sectors we serve
Kitchen exhaust cleaning for every kind of commercial kitchen
FAQ
What food groups ask us about kitchen exhaust cleaning
Can you service every venue in our group to the same standard?
Yes. One account manager runs the whole group’s calendar, and our crews cover NSW, ACT, VIC, QLD, SA and TAS. Each site is cleaned by our trained, ASCS-certified technicians to the same documented standard, and if a venue sits outside that coverage, we say so before you commit.
Can we get one consolidated report across all our venues?
Yes. You get one account manager and consolidated compliance reporting for the whole group. Every system is maintained to AS 1851-2012, and every clean is documented with before-and-after photos, a certificate of works completed to the same standard and a detailed report, consolidated so head office has visibility across every venue.
How do we know our current provider is meeting the standard?
Every clean is documented in a detailed report, generally with 30 or more photos of the full system at every venue, including the ductwork and fans, the parts usually left unseen. That way you can verify the standard rather than take it on trust.
How often should each venue be cleaned?
It depends on each kitchen’s cooking type and volume, so we assess every venue individually and recommend a cleaning frequency that keeps each exhaust system on top of its AS 1851-2012 maintenance without over-servicing, then run it consistently across the group.
Can our own staff handle the monthly visual checks?
AS 1851 does not, in our reading, require a specific licence for the routine monthly visual inspection between professional cleans; a trained staff member working to a documented checklist can typically carry it out. Confirm the arrangement with your fire-safety practitioner, who signs off your statement or measure. We can help you set up the checklist and training. More here
How much does kitchen exhaust cleaning cost for a restaurant group?
Pricing is quote-based: every kitchen is scoped and priced individually, because cooking volume, duct length and access vary venue by venue. Multi-site groups receive volume-based pricing across the portfolio, with travel and after-hours work factored in upfront and no hidden fees. Request a quote and we’ll assess each venue and price the whole group under one agreement.
Can you clean our kitchen exhaust systems outside trading hours?
Yes. We schedule cleans after hours or overnight so no restaurant loses trade. One account manager runs the calendar across the whole group, arranging access windows venue by venue and coordinating each visit with your venue managers and head chefs.
What if one of our venues has fallen behind on exhaust cleaning?
It happens, especially with newly acquired venues or an inconsistent previous provider. Our kitchen exhaust system remediation service deep-degreases neglected ductwork, removes hardened carbon deposits and repairs access panels, then the venue moves onto the same scheduled cleaning program as the rest of your group, with a detailed photographic report documenting the starting condition and the result.