Question 1

Why Choose ComDuc?

Accepted Answer

You’ll always have a personal point of contact
We are a well-established, family-owned business
Bespoke cleaning services are tailored to your business
All our work is fully guaranteed
All equipment is checked and sanitised before use
Thousands of satisfied customers since 1989
Nationally accredited and IQP Registered
Site Safe registered
National coverage from Kaitaia to Invercargill 
$20m Public Liability

Question 2

Why Clean?

Accepted Answer

Firstly, it’s the law. An annual inspection, cleaning and sanitising of mechanical ventilation and air conditioning systems is a legal requirement for a Building Warrant of Fitness under the New Zealand Building Act.
 
KEEP INSURANCE VALID

The insurance industry includes provisions excluding claims if negligence is involved in the cause or spread of a fire. Negligence can include inadequate cleaning. The Insurers Loss Prevention Council recommends a thorough clean of the entire system is carried out by specialists at least annually.

HEALTH AND SAFETY

Hygiene experts cite the need for continual cleaning of both canopies and extract ducting to maintain a contaminant and odour-free environment.
Fat and oil build-up provides a breeding ground for bacteria, cockroaches, rodents and foul odours. Contaminated oil will also seep back through filters and overflow from oil drains onto food and cooking surfaces in the kitchen below. This directly affects the health of all kitchen staff as well as the public at large. A clean exhaust system promotes a cleaner air flow; better for all.
 
SAVE ON EQUIPMENT COSTS

Regular cleaning of your commercial kitchen equipment not only creates a safe and hygienic cooking environment, it also helps prevent damage. Grease and other debris can quickly build up damaging sensitive gears or electrical components. Fat will bind around fan units resulting in motor burnout. Oil breaks down joint seals in ducting causing corrosion, blocked drains and leakage onto ceilings etc. Oil and fat blown onto roofs by fans causes paint discolouration. For you that means costly repairs or replacement, plus expensive down time.
 
LOWER ENERGY COSTS

A clogged ventilation and exhaust system cannot draw air effectively and therefore runs inefficiently, costing you more.
 
REDUCE CLEANING COSTS

Get your walls, ceilings and exhaust systems cleaned regularly. Cleaning a very dirty commercial kitchen and ventilation system on a one-off basis is a long and involved process and consequently the cost is greater. Whereas regular maintenance and servicing of kitchen surfaces, hoods, ducts and extractor fans is quicker, easier and more cost effective.

Question 3

How Much Does It Cost?

Accepted Answer

The price for your clean will depend on which services you would like to book, which is why we offer free quotes!

Contact us today to get your free, no obligation quote.

Question 4

What Are The Benefits of Cleaning Kitchen Exhaust Systems Regularly?

Accepted Answer

Regular cleaning of the canopy exhaust system maintains a hygienic working environment in commercial kitchens.
 
One of the best ways for commercial kitchen owners to protect their businesses and livelihood from destructive commercial kitchen fires is by having the exhaust system regularly cleaned by trained, certified professionals.
 
When built up with grease, kitchen exhaust systems are the single largest contributor to serious commercial kitchen fires.
 
Grease and the high temperatures from cooking can lead to a fire within the building duct system. When fanned by an air extraction system, the fire can quickly spread throughout the entire building.

Question 5

What Kind Of Businesses Do We Service?

Accepted Answer

- Restaurants
- Fast Food Outlets
- Hotels
- Hospitals
- Retirement Homes
- Shopping Malls
- Supermarkets
- Petrol Stations
- Airports
- Sports Stadia
- Ski Fields
- Sports Clubs and Associations
- Schools
- Parliament Buildings
- Military Bases
- Police Stations
- Department of Corrections Buildings
 
And more

Question 6

Where and When Do We Work?

Accepted Answer

We operate 24 hours a day, seven days a week, so all work is guaranteed to be done at a time most convenient for our clients.

Currently we have 6 branches located in North Auckland, Central Auckland, Tauranga, Wellington, Christchurch, and Dunedin. We have administration staff working from our Head Office in Wainui, Auckland.

We work throughout NZ – from Kaitaia to Invercargill with monthly trips to most areas.

Question 7

What NZ Standards Do We Clean To?

Accepted Answer

NEW ZEALAND LAW: VENTILATION, HYGIENE & FOOD STANDARDS
 
We clean to the following current relevant legislation standards:
 
Compliance Schedule C59 – Ventilation
Building act sections – C3, G3, G4
Food hygiene (1974) act
AS 1851.6 2005 (for building WOF, I.Q.P. Inspection Report)
TR/19 International Standard

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