Plan the shutdown
Review operating hours, cooking equipment, food protection, electrical isolation responsibilities, and access arrangements.
Restaurant hood cleaningBehind every service.
Behind every service.
A cleaner exhaust system.
Kitchen hood and exhaust cleaning planned around your cooking operation, access requirements, and applicable NFPA 96 provisions.
Look beyond the visible hood.
The visible canopy is only one part of a kitchen exhaust system. A useful service discussion considers filters, accessible ductwork, exhaust fans, access panels, roof access, and the condition of the system. We confirm the components included in the agreed cleaning scope and identify access limitations.
Defined around your propertyCare that works
Care that works
with your operation.
Clear scope. Practical scheduling. One coordinated point of contact.
Clean the agreed system
Address grease accumulation in the agreed accessible components using the appropriate process for the installation.
Record the outcome
Agree on service documentation and communicate inaccessible areas or issues requiring attention.
NFPA 96 and inspection planning.
NFPA 96 addresses ventilation control and fire protection for commercial cooking operations. Inspection and cleaning needs vary with cooking activity, fuel, grease accumulation, and applicable local requirements. A fixed annual cleaning promise is not a substitute for assessing the system.
What to tell us when requesting service.
- Restaurant location, cooking style, and operating hours.
- Number of hoods and known system components.
- Roof, fan, and duct access arrangements.
- Last service date and any inspection concerns.
- Your preferred service window and site contact.
For the standard itself, consult NFPA 96.
Let’s plan your facility care.
Tell us your location, priorities, and service needs.