Hood Cleaning for Property Managers

Food-service tenants are good for rent rolls and bad for sleep. The restaurant on your ground floor is legally required to keep its exhaust system cleaned to the NFPA 96 schedule — but you typically find out it hasn't been when a fire inspection notice arrives, an insurance audit asks for certificates you don't have, or worse. Chasing tenants for proof of cleaning is nobody's favorite line item, and it's usually nobody's actual job.

Multiply that across a portfolio and the shape gets worse: a different cleaning vendor in every building, no shared service history, and every compliance question starting from zero. A dozen contractors, and the records scattered across all of them.

A kitchen fire doesn't stop at the demising wall. When a tenant's exhaust system ignites, it's the building that burns — and the building's file that gets read afterward. Insurers and investigators routinely ask for exhaust-cleaning records following kitchen fires, and a tenant's lapsed schedule becomes a property-level problem the moment there's a loss.

How your leases allocate that responsibility is a question for your counsel, not your cleaning contractor. What we can do is make the question boring: every cooking tenant on the correct schedule, and the certificates your files need landing in your inbox after every service — so you hold proof of compliance for the whole portfolio without depending on tenants to forward it.

Tenant turnover is where exhaust problems surface: a departing restaurant leaves a system nobody cleaned properly, and the incoming tenant's due diligence — or your own — finds the grease. Our heavy grease removal resets neglected systems to NFPA 96 condition before a new lease starts, with before-and-after photos that document the baseline for both sides.

From there, the new tenant's kitchen joins the portfolio calendar on the correct tier from day one — no inherited compliance gap, and a clean paper trail from the first service.