How often should you deep-clean your kitchen chimney?
Indian cooking is oil-heavy. Here’s a simple schedule that keeps suction strong and your kitchen grease-free.
Why chimneys lose suction
Every time you temper, fry or roast, fine oil particles rise with the smoke. The filter traps them — that is its job — but over weeks the mesh or baffles get coated, airflow drops and the motor works harder for less result.
A chimney that sounds louder than it used to, or leaves a smoky smell after cooking, is almost always asking for a clean.
A simple schedule
Baffle or mesh filters: wash every 2–3 weeks in hot water with dish soap or baking soda. Let them dry fully before refitting.
Full deep clean by a technician: every 6 months for daily cooking, or once a year for light use. This covers the motor, blower, duct and inner housing — parts you can’t reach at home.
Filterless (auto-clean) chimneys: empty the oil collector monthly and still book a professional clean once a year.
What a professional deep clean includes
Removal and degreasing of filters, blower and motor housing; duct inspection; checking the capacitor and wiring; and a suction test before and after so you can see the difference.
