Commercial kitchens outside the restaurant world, such as hospital kitchens, school cafeterias, hotel banquet lines, and commissaries, often run long hoods over many appliances and route ductwork through multiple floors. These systems need a cleaning plan that accounts for long runs, multiple fans, and strict facility access rules.
We work with facility managers to plan each visit: which hoods are cleaned first, where water is captured, how roof access is handled, and how service is documented for the facility file.
What this service covers
- Single-island and wall-mounted canopy hoods
- Long hood lines over multiple appliances
- Plenums, filters, and grease troughs
- Multi-story duct risers with access
- Multiple exhaust fans
Common problems we address
- Long hood lines where buildup varies by appliance
- Limited access windows in secured facilities
- Duct runs through occupied floors
- Older systems lacking adequate access panels
Safety and NFPA 96
For commercial kitchen hood cleaning, NFPA 96 (the National Fire Protection Association standard for commercial cooking operations) is the usual reference for inspection, cleaning access, and documentation. The edition in force and how it is enforced depend on your local authority having jurisdiction. We clean thoroughly and document our work, but no contractor can guarantee an inspection result. Learn more about NFPA 96.
Benefits for your business
- Planned around facility schedules and security
- Consistent cleaning across every hood
- Clear notes on access limitations
- Records suited to facility compliance files
