Kitchen extract cleaning · Dubai

Launching in Dubai

Al Barsha · Al Quoz

The grease you can’t see, cleaned after closing.

Hoods, filters and ductwork for Dubai kitchens. Done once you’ve closed, with photos of every part, before and after.

For restaurants, cafés, cloud kitchens and hotel F&B.

Close-up of a gloved hand holding an adjustable spanner on a pipe fitting inside a steel kitchen hood.

[al•ost]From the Arabic al-, “the”, and the Germanic ost, “east”. The fresh morning air that rises over the horizon and clears the desert.

Fig. 1Inside the canopy.

Alost brings a British tradesman’s standards to Dubai kitchens. Done properly, shown properly, no shortcuts.

Why it matters

Every service sends heat, smoke and grease up into the canopy. The filters catch some of it. The rest settles in the duct, out of sight. Keep it clean and the air keeps moving, the kitchen smells right and the fire risk stays down.

Chefs at a busy cooking line with a wok flame rising towards the stainless steel hood above.
Fig. 2Service. Heat, smoke, grease, all going up.

What we clean

Section through a kitchen extract system Side section drawing of a commercial kitchen extract. A cooking range stands against a wall under a canopy hood. Air rises through an angled bank of grease filters into the plenum, up a vertical duct, turns through an elbow and runs along the ceiling to an extract fan. A dashed line shows the airflow. A hand-drawn circle marks the vertical duct with the note: the bit that gets missed. 04 FAN03 DUCT02 FILTERS01 CANOPYRANGE the bit thatgets missed SECTION A-A · KITCHEN EXTRACTNTS
  • 01

    Hood canopy

    Inside and out, including the plenum behind the filters.

  • 02

    Grease filters

    Taken out, degreased and refitted.

  • 03

    Ductwork

    Degreased inside, through access panels along the run.

  • 04

    Extract fan

    Blades and housing cleaned where it can be reached safely.

A commercial kitchen after service: steel ducting above a hood, a hanging heat lamp and an empty steel counter.
Fig. 3After the last order.

The report

You see everything we did.

Every clean ends with a dated photo report. Each part, before and after, sent to you once the job is done. Keep it for your records, show it to your landlord or head office.

Two white-gloved hands wiping a stainless steel work surface with a cloth.
Fig. 4Back to bare steel.

How it works

  1. 1

    Survey

    We look at your hood and duct run, measure it, and give you a fixed price.

  2. 2

    Clean after closing

    We start once service ends, cover the line, and leave it ready for the morning.

  3. 3

    Report

    You get the photo report and a reminder when the next clean is due.

Guide prices

Guide prices for a single canopy. Size, access and how hard the kitchen works all change the price. Every job gets a fixed quote after a free survey.

Where

Al Barsha /Al Quoz

Starting here. The rest of Dubai to follow.

Questions

When do you work?

After you close. Late night or early morning, whatever suits your service.

Will it make a mess?

We cover the cooking line and floor, contain the water and degreaser, and clean up before we leave.

How often should we clean?

It depends what you cook and how much. Grills, woks and fryers working every day need it more often than a café. We recommend a schedule after the survey.

Why the photos?

So you can see inside a duct you would otherwise never see, and keep a record of every clean.

Why .co.uk?

Alost was founded by a Londoner who now lives and works in Dubai. The domain is British because the founder is. The work is Dubai only.

Who we are

Alost was started by a Londoner with a background in architecture, who spent years working on hotel and restaurant projects before settling in Dubai. Extraction is the part of a kitchen nobody sees. That is why we made it the part we care about.

Launching in Dubai. First survey dates opening soon.

Round galvanised steel ductwork bending down the side of a brick wall.
Fig. 5The run most people never see.