Commercial hood and exhaust fan cleaning
We clean your whole kitchen exhaust system, from the hood and filters through the ductwork to the rooftop exhaust fan, down to bare metal. We schedule around your hours, so you don’t lose a service. Now scheduling first service dates for December.
Free walkthrough and a firm quote now; first service dates start in December. Recurring service on the schedule fire code sets.
- 1Hood and baffle filters
- 2Fire suppression nozzles, protected while we clean
- 3Grease buildup inside the duct, shown cut open
- 4Access panel for cleaning the duct
- 5Upblast exhaust fan, hinged for cleaning
- 6Grease containment on the roof
- 7Service sticker with the next service date
Grease doesn’t stay in the filters
Grease from your cooking line collects inside the hood, the duct, and the rooftop fan. Over time, that buildup becomes fuel.
NFPA 96 is the national fire code standard for commercial kitchen exhaust systems. It sets how often your system must be checked for grease, and it requires cleaning when grease is found.1
Who we work with
- Restaurants, bars, and food trucks with hoods.
- Church and school kitchens.
- Hotel, senior living, and office kitchens.
- Property managers with restaurant tenants.
How often fire code says to check for grease
Solid-fuel cooking, like wood or charcoal.1
High-volume cooking: 24-hour kitchens, charbroiling, or wok cooking.1
Moderate-volume cooking.1
Low-volume cooking, like churches, day camps, and seasonal businesses.1
When a check finds grease, the system has to be cleaned. We set you up on a recurring schedule that fits your kitchen, and we call ahead before every visit.
How we do it
Walk through
We look at your hood, duct, and fan, and give you a firm quote.
Protect
We cover the cooking line and floors, and protect the fire suppression nozzles.
Clean
Hood, filters, ductwork, and rooftop fan, degreased and washed down to bare metal.
Capture
Wash water and grease are collected and disposed of properly. None of it goes down a storm drain.
Document
A dated sticker on your hood, and a written report with photos.
What you get after every cleaning
This is the paperwork fire marshals look for. The City of Bryan Fire Marshal’s Office, for example, expects a service tag with the cleaning date and the next service date, plus a written report with photos.2
- A dated service sticker on your hood, showing your next service date.
- A written report with before-and-after photos.
- Notes on anything we couldn’t reach or anything that needs repair, like a missing access panel.
- Hood, filters, ductwork, and rooftop fan, cleaned down to bare metal.
Your fire suppression system, protected. We cover the nozzles before we start and leave the system exactly as we found it.
Questions about hood cleaning
How often do we need cleaning?
It depends on your cooking. NFPA 96 sets the check schedule, from monthly for wood or charcoal cooking to once a year for low-volume kitchens like churches.1 We’ll match your schedule to your kitchen.
Do you work at night?
Yes. We schedule around your hours, so the kitchen is ready when your crew arrives.
Do you clean the rooftop fan?
Yes. The fan, its housing, and the grease containment around it. If your fan doesn’t have a hinge kit for safe access, we’ll tell you.
What happens to our fire suppression system?
We cover and protect the nozzles before we start, and we leave the system exactly as we found it.
Can you set up a recurring schedule?
Yes. We’ll put you on a schedule that fits your kitchen and call ahead before each service.
Other services
Schedule a free walkthrough.
We’ll look at your hood, ductwork, and fan, and give you a firm quote.
Sources
- National Fire Protection Association, NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, Chapter 11 (inspection schedule and cleaning).
- City of Bryan, Texas, Fire Marshal’s Office: Commercial Hood Cleaning Providers, what to expect from a qualified hood cleaning contractor.
Your local fire marshal enforces fire code requirements for your kitchen.