Restaurants of every format rely on their exhaust systems every service. Cooking type and volume decide how fast grease builds and how often cleaning is needed.
What these kitchens need
- Overnight scheduling to avoid lost service
- Frequency matched to fryer, grill, and wok volume
- Documentation for fire inspections
How we approach it
We start with the exhaust system itself: how many hoods, how the duct is routed, what fan is on the roof, and how heavily the kitchen cooks. Then we set a schedule that respects your operating hours and access rules, and provide documentation after each cleaning.
Recommended services
- Restaurant Hood Cleaning: After-hours hood and exhaust cleaning built around restaurant service schedules.
- Restaurant Exhaust System Cleaning: Full hood, duct, and fan service for restaurants on a recurring schedule.
- Rooftop Exhaust Fan Cleaning: Upblast fan, curb, and roof area cleaning at the top of the exhaust system.