Ventilation & air ducts
Vents grey with fluff, airflow weakening, odours lingering: clogged ventilation no longer ventilates — it recycles the dust. And in business premises, the air is part of the hygiene.
From visible to network
Vents, filters, ducts: the full circuit
The first level shows: extraction vents removed and degreased — kitchen ones stick, bathroom ones felt up —, air-intake grilles dedusted, filters cleaned or replaced. That level alone restores a good share of the airflow.
The second level hides: accessible ducts dedusted by brushing and vacuuming, the motor unit cleaned, belt and fixings visually checked. A network disinfection completes the visit where the use demands it — changing rooms, damp rooms, sensitive facilities.
Every intervention produces a report: state observed, actions taken, anomalies flagged — a tired motor or a crushed duct belongs to the heating engineer, and you will know before the breakdown. For co-ownerships, the circuit is treated column by column, with the agent.
Ventilation: the warning signs
Vents and filters: once or twice a year. The network and unit: every two to three years depending on the fouling observed. In a professional kitchen the pace tightens sharply — greasy use clogs fast.
Give your ventilation its breath back
System type, number of vents, last service: the quote settles in one exchange.