What these kitchens need
- Consolidated scheduling
- Store-by-store records
How we approach it
Our plan for multi-unit restaurant chains is shaped by the needs above: consolidated scheduling; store-by-store records. We confirm hood count, duct routing, and fan type on the first visit, then set a cleaning interval for multi-unit restaurant chains that fits your hours.
Common questions from multi-unit restaurant chains
Most multi-unit restaurant chains 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
- Restaurant Exhaust System Cleaning for multi-unit restaurant chains
- Kitchen Exhaust System Maintenance for multi-unit restaurant chains