Why grease ends up on the ceiling
Frying, searing and boiling release fine droplets of oil that rise with the steam. Whatever your range hood doesn't catch lands on the ceiling and upper walls, and the film grows a little every day. In a busy commercial kitchen it can go from clean to brown in months.
Painted ceilings at home
- Turn off the stove and let everything cool. Cover the counters.
- Mix warm water with a few drops of grease-cutting dish soap.
- Wring a sponge until it's barely damp and wipe a small section with gentle, overlapping strokes.
- Rinse with a second sponge and clean water, then dry with a soft cloth.
- Work in small areas so the soap doesn't dry into streaks.
Ceiling tiles and textured ceilings
These need a different approach. Acoustic tiles and popcorn texture absorb water, so wiping them the way you'd wipe paint leaves rings, sagging or bald patches. Light dust can be brushed off; grease usually needs professional cleaning. See how to clean a popcorn ceiling for what's safe to try.
Commercial kitchens
A restaurant ceiling is a different scale of job. There's more grease, the ceiling sits above food prep areas, and the kitchen can't close for days. What matters most:
- What's in the cleaner. Anything sprayed on a ceiling ends up on the surfaces below. Use a non-toxic, food-grade solution.
- Timing. Overnight or on a closed day, so service isn't affected.
- The whole system. Ceiling, walls, vents and light lenses together, or the clean areas show up the dirty ones.
How to slow it down
- Run the range hood every time you cook, and for a few minutes after.
- Clean or replace hood filters on schedule; a clogged filter moves very little air.
- Use lids, and lower the heat when frying where you can.
- Wipe painted ceilings near the stove a couple of times a year before the film builds up.
For restaurants, most Edmonton kitchens benefit from a professional ceiling and wall clean once or twice a year. See restaurant kitchen deep cleaning.