To what standard, with what proof, by when.

There is no honest one-word answer. Your interval is set at the site survey from cooking load, fuel type, hours of operation and the measured grease accumulation between services, and it is written on your certificate. Summit does not assert a servicing frequency on the standard's behalf; the reading decides.

The standard named — AS 1851-2012 — readings in microns at every access point against a stated benchmark, identical-position before-and-after photographs, a full-vs-partial statement, a numbered deficiency register, the next service, and a certificate number that can be traced. A certificate that cannot show its readings is a sticker with a sentence.

Often it is not accepted at face value. After a kitchen fire, insurers request maintenance records and look for a dated evidence chain: the standard named, measured readings, photographs, and what was known to be outstanding. A certificate that asserts a result without evidencing it invites dispute at the moment you can least afford one.

Filters catch grease at the canopy and load far faster than the system behind them. A full system service covers the canopy, plenum, ductwork, riser and fan. A serviced filter set alone does not make a compliant system, and a certified duct service does not excuse a loaded filter bank — the two load at different rates and are measured separately, with the canopy and filters recorded as their own line on the certificate.

The scope is the whole system. Where a section cannot be accessed, the certificate says so — full-vs-partial disclosure — with the reason and a numbered register item recommending the remedy, typically an access panel. An undeclared gap becomes your problem at audit; a declared one gets fixed.

South Australia's Essential Safety Provisions maintenance verification. The building owner lodges it with council within 60 business days of the end of the calendar year, confirming the building's listed provisions have been maintained. Where the kitchen exhaust system sits on the ESP schedule, that confirmation relies on maintenance evidence.

It is free for hotel groups, aged care, centre food courts, venue operators and facilities-managed sites in metro Adelaide, from a single venue up. Outside that profile, the same survey is available as a paid condition report. Either way the venue keeps the written report, whether or not it engages Summit.

Because it is verifiable before you engage. The certificate specification is published on this site, the survey produces a working sample on your own kitchen, and the written method is available on request. The evidence is on the page; it does not ask for trust.

No. The survey measures the asset and writes down what it finds. No provider is named, graded or characterised in any Summit document. The readings and photographs speak for the system.

Servicing is planned around the operation — typically outside trading hours, scheduled ahead on the program — so the kitchen opens as normal.

One schedule, one invoice, consolidated reporting. Programs are shaped by venue count — 1, 2 to 5, or 6 and more — and each site keeps its own register and certificate history, rolled up for the group.