To remove accumulated fuel (grease deposits) and prevent spontaneous combustion and fire in your hood exhaust system. This includes cleaning the hood, filters, plenum, ducts and fans (entire system).

Restaurant hood exhaust system cleaning requires special tools, equipment and expertise to properly and thoroughly clean the hard to access systems. Trained technicians also know how to work safely in your kitchen’s grease laden environment. NFPA 96 states that “the entire exhaust system shall be cleaned by a properly trained, qualified and certified company or persons.” Local codes often require a trained and certified company.

Each local municipality has a fire code to guide maintenance of your hood exhaust system. Municipalities often refer to NFPA 96 Guidelines (National Fire Protection Association) for their own requirements.

The NFPA 96, 2011 Standard—Table 11.4 recommendations are:

Solid Fuel (wood, charcoal) Monthly
High-volume, 24 hours ops. Quarterly
Moderate volume Semi-annually
Low-volume (camps, churches) Annually

Yes. In order to properly service your kitchen exhaust hoods, all cook line equipment must be turned off and properly shrouded.

According to NFPA-96 section 4.1.5: “the responsibility for inspection, testing, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations shall ultimately be that of the owner of the system, provided that this responsibility has not been transferred in written form to a management company or other party.”

In other words, it is the owner’s responsibility to keep that system clean of grease and particulate buildup, and reduce the risk of a fire hazard. An incomplete cleaning performed by a low priced contractor (with most likely inadequate insurance coverage) will not protect the owner from the cost and litigation of a fire.

The industry standard is to clean to bare metal. If a system has not been cleaned properly for any length of time, sometimes it may take multiple cleanings before getting to bare metal. According to NFPA-96 section 11.6.2: “Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants prior to surfaces becoming heavily contaminated with grease or oily sludge.”

The best way to determine if a surface is clean is to inspect it. If it looks like there is an accumulation of grease on a surface, then it probably needs cleaning.

No. You certainly can be there if you’d like, but your presence is not necessary. We can arrange for our technicians to pick up a key and to securely lock up your establishment upon completion of cleaning. We take the utmost care for the security of your keys and property. We have many customers that arrange keys with us. Under no circumstances will we enter your restaurant without receiving direct confirmation that you are aware we are coming.

No special accommodations need to be made for us beyond removing food from the hood area as you normally would when closing up for the day and providing access to a cold water feed. All cleaning occurs inside a tented area we prepare at the hood. There is no impact on the surrounding areas outside the hood.

Yes. It is required by law that we, as a professional commercial kitchen hood exhaust system cleaning, inspection and service company, update and apply a new, certified cleaning, inspection and service sticker to every system at every interval.

We do guarantee our work! If you are not satisfied with our work, we will address any issues that fall under the scope of our service immediately.