Industries We Serve
Hood & Exhaust Cleaning for Ghost Kitchens & Commissaries
High-volume, always-on kitchens need tighter cleaning schedules — and documentation that covers every bay and every operator.
Call now. Talk to a real person(647) 406-0474Why ghost kitchens are high-risk
A ghost kitchen concentrates everything NFPA 96 worries about into one room. Multiple bays cook simultaneously, menus skew toward fryers, woks, and grills — the heaviest grease producers — and delivery demand keeps hoods running from morning prep to late-night orders. That kind of duty cycle is exactly what the standard's quarterly high-volume tier was written for; see frequency by cooking volume for how the tiers break down.
The building multiplies the risk. Where bays feed shared duct runs, grease from every operator accumulates in ductwork no single tenant can see or reach. A fire that starts over one fryer doesn't stay in that bay — it follows the grease. In a multi-operator facility, one tenant's skipped cleaning is everyone's exposure.
Who's responsible — operator or facility?
In a shared kitchen, the cleaning obligation is split by the lease: commonly the facility owns the shared ductwork and rooftop fans while each operator owns the hood in their bay. The problem is that fire code doesn't read leases — the inspector wants the whole system cleaned and documented, end to end, and a gap anywhere in the paper trail becomes everyone's problem.
That's why we document by bay. Each operator gets a record covering their own hood and filters; the facility gets a certificate of performance covering the shared runs and fans. Whoever the question lands on — inspector, insurer, or a new tenant's due diligence — each party can produce proof of their piece. If you run the building rather than a bay, our multi-tenant property programs put the whole facility on one managed schedule.
Multi-hood servicing: one visit, every bay
- 1Map the systemWe walk the facility once and chart every hood, shared duct run, exhaust fan, and access panel — so the quote covers the real system, not a guess from the parking lot.
- 2Clean bay by bay, end to endEach hood and filter bank is degreased, then the shared ductwork and rooftop fans — the full path every bay depends on. One visit, no operator left half-covered.
- 3Report per bay, roll up per facilityEvery operator receives their own photos, service report, and certificate; the facility gets a consolidated report across all bays plus the shared system, with next-due dates for each.
Scheduling for a facility that never really closes
Most ghost kitchens run from morning prep to late-night orders, so there's rarely a convenient window for a full-system clean. We work the gaps your facility actually has — overnight lulls, staggered bay-by-bay scheduling, or coordinated shutdowns for the shared runs — and plan exhaust system cleaning around your operators rather than asking a dozen tenants to go dark at once.
One vendor with one schedule for the whole facility means the shared ductwork never falls between two operators' calendars — and every bay's paperwork stays current at the same time.
FAQ
Common Questions
What ghost kitchens & commissaries operators ask us before booking.
Get a Free Quote for Your Facility
Tell us what you run and when we can get in. We come back with a clear scope, a schedule that fits your hours, and the documentation plan to match.
Prefer to call?(647) 406-0474Documentation available with your quote.

