Hood Cleaning for Restaurants

NFPA 96 doesn't care about your concept. It classifies your exhaust system by what comes off the line: solid fuel means monthly cleaning, charbroilers and woks push you into quarterly, and most full-service kitchens land at semi-annual. The schedule is set by cooking volume, not by how the kitchen looks — a hood can read clean at eye level while the duct above it carries a grease load you'd never serve under if you could see it.

Two parties hold you to that schedule. The fire inspector checks the system and the paperwork. Your insurer checks the paperwork after something goes wrong — and a missed cleaning cycle is exactly the kind of gap a claims adjuster looks for. Our commercial hood cleaning service is built around keeping both satisfied: the right frequency for your cooking volume, and a record that proves it.

Not sure which tier you're in? Start with the cleaning frequency requirements guide, or have us confirm the classification during your first visit.

Hood cleaning that costs you a dinner service isn't a deal — it's a second bill. We schedule restaurant work for the hours your kitchen is dark: after close, overnight, or in the gap before prep. The crew covers and protects cooking equipment, degreases the system from hood to fan, and leaves the line wiped down and ready for your opening shift.

You set the access plan once — keys, codes, alarm, or a closing manager handoff — and it carries over to every scheduled visit after that. Recurring cleanings land on the calendar at your required frequency, so staying compliant stops being something anyone at the restaurant has to remember.

When the fire marshal walks in, the first question is simple: when was this system last cleaned, and by whom? The answer should be a document, not a guess. Every visit ends with a complete record of the exhaust system cleaning — what was cleaned, what it looked like before and after, and when the next service is due. If any section of duct couldn't be reached, the report says so plainly, because NFPA 96 requires inaccessible areas to be disclosed, not papered over.

Walk through the inspection checklist before your next visit from the marshal — most citations trace back to items on it.

Kitchens change hands, vendors get switched, schedules slip — and suddenly the duct is carrying years of accumulation a routine cleaning can't clear. That's a different job: heavy grease removal takes an overdue system back to NFPA 96 condition, hood to fan, and documents the reset with before-and-after photos.

Once the system is back to baseline, it goes on the recurring calendar at the correct tier — so the next inspector's question has a boring answer, which is exactly the kind you want.