Restaurants put more grease into their exhaust systems than almost any other business. Fryers, char broilers, woks, and flat-top griddles all release grease vapor that settles inside the hood and travels up the duct. A busy dinner service can add a visible layer in a matter of weeks.
Our restaurant hood cleaning is scheduled around your hours, typically overnight after the last ticket. We protect your line, clean the full exhaust system, reset the kitchen, and leave documentation so your next shift opens on time and your managers know exactly what was done.
What this service covers
- Hoods over fryers, grills, ranges, and woks
- Baffle filters and grease cups
- Plenum and exhaust collar
- Accessible ductwork
- Rooftop exhaust fan
- Post-service kitchen wipe down
Common problems we address
- Fryer and char broiler grease building faster than expected
- Smoke rolling out from under the hood during rushes
- Grease drips on the line or on food prep areas
- Rooftop staining and grease runoff
- Inspection notes calling out exhaust system cleanliness
Safety and NFPA 96
NFPA 96, the National Fire Protection Association standard for commercial cooking operations, addresses inspection and cleaning of kitchen exhaust systems, including access for cleaning 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
- No lost service time with overnight scheduling
- Cleaner, safer exhaust system
- Documentation for fire marshals and insurers
- Better smoke capture during peak hours
- Recurring schedules matched to cooking volume
