What these kitchens need
- Production schedules
- Large hood lines
How we approach it
Commissaries feed several storefronts, food trucks, or contract accounts from one production floor. Long hood lines and nonstop shifts mean grease builds fast, so we schedule between production runs and clean in sections to keep orders shipping on time.
Our plan for commercial commissary kitchens is shaped by the needs above: production schedules; large hood lines. We confirm hood count, duct routing, and fan type on the first visit, then set a cleaning interval for commercial commissary kitchens that fits your hours.
Common questions from commercial commissary kitchens
Most commercial commissary kitchens ask how often the hood should be cleaned. The answer depends on what is cooked and for how many hours, and NFPA 96 gives reference intervals that your fire marshal may apply. We review your cooking volume and recommend a schedule that keeps buildup under control between visits.
Another frequent question is what happens to the kitchen during service. Crews cover cooking equipment, contain runoff, and clean from the filters up to the rooftop fan, then reset the space so your staff can start the next shift on time. You receive a dated service record and a sticker on the hood.
Recommended services
- Commercial Kitchen Exhaust Cleaning for commercial commissary kitchens
- Full Commercial Kitchen Deep Cleaning for commercial commissary kitchens