Short-cleaning cycle kitchen exhaust ducts are cleaned using this method, the machine cleaning method, suitable for light oil stains. First, spray the cleaning agent inside the pipes to soften the oil stains, then use a 30-meter-long electric flexible shaft brush to scrub the oil stains clean. This method is used for vertical smoke channels measuring 30 cm square, where it is impossible for humans to enter and difficult to disassemble, the hidden small smoke channels. This type of hard-to-clean and easily greasy ducts requires a shorter cleaning cycle.
In cases where human access is impossible, the disassembly method is employed, particularly when the flue is less than 40 cm square. Cleaning personnel, based on the actual on-site conditions, disassemble and extend the flue in both directions at certain intervals for cleaning. This method is effective but more challenging and costly. Cleaning personnel use non-flame opening tools to create holes in one or more sides of the pipe, known as the hole-making method. This approach is used for flues that are difficult to access and disassemble manually. The size, spacing, and number of holes are determined by the on-site conditions. After the oil污 is cleaned, the pipe is sealed and restored to its original state.
Installation personnel first dismantle the upper and lower sections of the kitchen exhaust pipe, using the free-fall method, which is primarily used for cleaning vertical smoke channels wider than 50 cm. A high-altitude safety rope is fixed above the smoke channel, with a safety harness attached. The cleaning personnel then clean the oil污 from the smoke channel from top to bottom. This method is relatively dangerous, technically demanding, and costly, but yields excellent cleaning results. Since vertical smoke channels typically accumulate less oil, they only require cleaning once a year.
