The kitchen chimney is one of the hardest-working appliances in an Indian kitchen — and one of the most neglected. Grease, oil vapour, and smoke constantly pass through the filter, leaving sticky deposits that reduce efficiency and pose a fire risk.
Signs Your Chimney Needs Cleaning
- Reduced suction — smoke not being pulled up
- Dripping oil from the filter housing
- Strong cooking smells lingering in the kitchen
- Visible black or brown grease on the filter
- Unusual noise from the motor
How Often to Clean the Filter
For Indian cooking (high oil, daily use): clean the filter every 2–3 weeks. The full chimney (duct, motor compartment) should be professionally serviced every 6 months.
DIY Filter Cleaning Method
What you need: Baking soda, dishwashing liquid, hot water, a large bucket or sink, a soft brush.
- Remove the baffle/mesh filter (refer to your manual)
- Fill a large container with very hot water
- Add 3–4 tablespoons of baking soda and a generous squeeze of dishwashing liquid
- Submerge the filter and leave for 30–45 minutes
- Scrub gently with a soft brush — grease will come off easily
- Rinse thoroughly and dry completely before reinstalling
What Professional Chimney Cleaning Includes
Professional technicians clean not just the visible filter but also the duct pipe, the motor housing, and the fan blades. They use high-pressure steam or chemical degreasers that remove baked-on carbon deposits impossible to reach at home.
After Cleaning: Maintenance Tips
- Always turn on the chimney before lighting the stove
- Use the correct speed setting (higher for frying/deep frying)
- Keep the chimney running for 5 minutes after cooking
- Check and clean the auto-clean collection cup regularly