In a restaurant, kitchen extraction equipment has to work with the building around it. Ducts and vents may pass through or terminate at the roof, where the opening must remain weathered and the equipment needs suitable access for maintenance. If a leak appears near a kitchen vent, the source may be in the roof detail, the equipment or another nearby junction. A structured inspection helps separate those possibilities.
Record the symptom and the equipment
Note where water appears inside, when it happens and whether the problem follows heavy or wind-driven rain. Record whether the extraction system was operating, but do not assume that timing proves the cause. Photograph visible staining or dampness and identify the room, ceiling area and nearest vent or duct. Keep staff away from wet electrical equipment and follow the business’s safety procedures if water is near wiring or appliances.
Share the extraction system’s location and any recent installation, maintenance or roof work with the contractor. If drawings or service records are available, they may help establish how the duct passes through the roof and which company last worked on the area. Do not remove ductwork, open roof access hatches or climb onto the roof to investigate.
Coordinate the right trades
A roof contractor can assess the external covering, weathering detail and surrounding roof materials. The extraction specialist may need to assess the duct, fan, connections or equipment. Before work begins, clarify who is responsible for each part and whether one trade must attend before the other. This avoids assumptions about whether a leak belongs to the roof or the mechanical installation.
Ask the roofer what access is required, how the opening will be protected during the work and whether the proposed repair includes only the weathering detail or any adjoining materials. Ask the extraction contractor whether the unit needs to be isolated or inspected as part of the visit. Any changes to operating hours or kitchen access should be agreed with the restaurant manager in advance.
Plan around service and deliveries
Tell the contractors about busy service periods, food deliveries, waste collection and the location of staff routes. Agree where tools and materials can be stored and how customers will be kept away from the work area. If a partial closure or altered service is needed, base that decision on the actual access and safety plan, not a generic assumption.
Keep a clear work record
Request a written description of the findings, the agreed scope and any limits to the inspection. If concealed damage is discovered, ask for photographs and approval before additional work proceeds. For a Dublin premises, a roofing contractor in Dublin can assess the external roof detail and coordinate findings with the extraction specialist.
Keeping equipment records, inspection notes and completion details together makes future maintenance easier and helps the next contractor understand what was changed.