What Are the Risks of Grease Build-Up?
Hong Kong households mostly cook over open flames, producing heavy grease-laden fumes. Once the filters and fan wheel clog with grease, suction can drop by half — fumes linger in the kitchen, and walls and cabinets quickly turn yellow and sticky.
More dangerously, accumulated grease is flammable — a cooking flame reaching dripping oil or a saturated filter can start a fire. Grease also breeds bacteria that drip back onto the stove and your food; the hygiene risk is no joke.
Everyday Maintenance Tips
Wash the grease filters every 2 to 4 weeks: soak them in hot water with baking soda or degreaser to soften the grease, then scrub with a soft brush — never a steel brush, which scratches the coating.
Wipe the casing and underside with kitchen paper and a little degreaser right after cooking, while the unit is still warm and grease hasn’t set. Empty the oil cup once it is half full — don’t let it overflow.
How Often Does It Need a Professional Strip-Down?
Grease inside the fan wheel, turbine and housing is nearly impossible to reach yourself. Book a professional strip-down clean every 6 to 12 months — every six months for households that cook frequently.
A professional strip-down removes the fan wheel and oil channels piece by piece for a degreasing soak. Once reassembled, suction visibly recovers, the kitchen stops feeling sticky, and the fire risk drops sharply.
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