Air ducts are the main route for supplying clean air to the premises. Along with the air, dust, debris, cobwebs, and grease settle on the internal surfaces of the equipment. In food production, grease most quickly sticks to the air ducts; in office premises, equipment is often clogged with dust and small debris. Regardless of the frequency of cleaning in the room, small debris and dust will get into the ventilation. It is impossible to stop the process of ventilation contamination, but you can perform HVAC cleaning to maintain the working condition of the system and a safe microclimate in the room.


Firstly, fat and dust deposits in ventilation constitute a fertile ground for the development of pathogenic microorganisms: saprophytes, fungi, mites. Office workers have an increased risk of developing allergic reactions and chronic diseases. Particular attention should be paid to the state of ventilation in hospitals and children’s institutions. Bacteria and fungi found in air ducts spread very quickly throughout all premises, which can provoke acute respiratory viral infections and acute respiratory infections among staff and visitors of the organization. Dirty ventilation increases the risk of transmitting viral diseases by 75%. Secondly, the accumulation of dust, cobwebs and grease greatly increases the risk of fires. The air easily spreads the flame, which in a short time covers all rooms connected by the ventilation system. Particularly dangerous is dust, which can easily detonate when in contact with fat. Fires in ventilation occur especially often in cafes and restaurants. Thirdly, dirt in the ventilation interferes with the free circulation of air.

Contamination of the ventilation system several times reduces the productivity of the equipment, which is stated in the design documentation. To increase power, you have to operate the equipment to the limit, which, in turn, leads to rapid wear of system elements and frequent breakdowns. Also, at maximum loads on the equipment, electricity consumption increases. If there are frequent breakdowns, first of all you should pay attention to the frequency and quality of ventilation cleaning. It is preventive cleaning that prevents sudden breakdowns of even the most complex equipment.

Many managers do not think about the real possibilities of saving on ventilation maintenance. Urgent repairs and replacement of equipment are very expensive. These situations can be avoided not only with service maintenance, but also with regular cleaning of the ventilation. It is also worth mentioning the safety of employees in the workplace, because fires due to large accumulations of dust and grease in air ducts are not an exception to the rule, but a pattern.

How often should the ventilation be cleaned?

For regular cleaning, it is better to find one service organization so that specialists carefully study the features of the ventilation system and adhere to the work schedule. The cleaning schedule is compiled individually for each client, but annual cleaning and disinfection of the entire ventilation system is mandatory. In food production facilities, it is necessary to clean the hoods above the stove and the internal surfaces of the exhaust ducts daily.


The most effective methods of cleaning ventilation are chemical and mechanical. Professional maintenance usually combines these 2 methods and then disinfects the air ducts. Ventilation cleaning equipment plays a big role in the process of getting rid of dust and grease. Specialists use mechanical cleaning equipment only from the world’s leading manufacturers. Pneumatic installations, brushing machines, special brushes – this is not a complete list of equipment necessary for high-quality cleaning of ventilation without damaging its elements. Chemical cleaning is the use of special solutions to remove fatty deposits. Independent selection and use of powerful reagents leads to damage to the air duct material. Once dirt and grease do not adhere to the walls of the air ducts, they can be easily removed by blowing with air or cleaning with brushes.

After cleaning the ventilation, the air ducts should always be disinfected. This mandatory stage of work completely eliminates the risk of the development of dangerous microorganisms: viruses, fungi and bacteria. Disinfecting ventilation on your own can lead to deterioration in air quality and negatively affect the health of people indoors.