Cleaning your kitchen exhaust system is one of the most important safety precautions you can take against flash fires. Regular service protects your customers, your employees, and your business assets — and it keeps you on the right side of NFPA 96 and your local fire code.
Your exhaust system has three main components: the kitchen hood, the ductwork, and the main exhaust fan. We clean every part — not just what's visible — so grease is removed down to the bare metal at every accessible point.
Our crews spray each surface with fire-code-approved degreasers, scrape and brush, then steam clean before reassembly. When we leave, a visible certificate of service is posted on site as proof of compliance.
Most rushed cleanings stop at the hood interior. We go all the way to the rooftop fan because that's where the deepest grease — and the highest fire risk — lives.
A clear, documented workflow from first call to final report — so you always know what's happening on your roof and in your kitchen. Every step ends with photographs and a written record.
We arrive, photograph the existing condition of your hoods, ducts, and fans, and walk you through what we find.
Every accessible surface is sprayed with fire-code-approved degreaser and given dwell time to break the carbon bond.
Filters and baffles are soaked while interiors are scraped and steam-cleaned back to bare metal — ductwork and fan included.
Every component is dried, reseated, and the fan is run to confirm balanced operation before we leave.
We document every access point — hood interior, plenum, duct run, and fan housing — and email the file the same night.
A visible certificate of service is placed on site as proof of NFPA 96 compliance for fire marshals and insurers.
NFPA 96 — the national standard for commercial kitchen ventilation — requires that exhaust systems be inspected and cleaned on a defined schedule based on cooking volume and fuel type. Skipping that schedule isn't a paperwork issue; it's a fire risk.
Most commercial insurance policies require documented hood cleaning at NFPA-mandated intervals. A missed cycle can void coverage at exactly the moment you need it most.
Local health departments, fire marshals, and landlords all look at the same paperwork. A clean, dated certification means an inspection that takes minutes instead of days.
NFPA 96 ties frequency to cooking volume and fuel type. These cadences are a starting point — we calibrate the right schedule during your first walkthrough.
Wood, charcoal, or coal-fired operations produce the heaviest particulate load and require monthly attention.
Full-service kitchens running breakfast through close should expect a quarterly cycle on hoods and filters.
Lunch-focused cafés, fast casual concepts, and corporate kitchens fit a six-month cadence comfortably.
Churches, seasonal operations, and back-of-house warming kitchens generally meet code with a yearly clean.
We operate to the letter of NFPA 96, the National Fire Protection Association's standard for commercial cooking ventilation. Surfaces must be cleaned to bare metal, residue depth must fall below 0.05 inches, and access doors must be sized correctly along the duct run.
Beyond NFPA, we file documentation that satisfies California Health and Safety Code requirements, OSHA workplace standards, and the inspection sheets used by every county fire marshal in our service area.
After every visit you receive a digital and printed certificate of cleaning that includes the date of service, technician name, photographs of each access point, and a recommended next-service date.
Hood cleaning is the visible work. The unscheduled-downtime problems usually live in the mechanical components — belts, bearings, and worn parts that fail at the worst time. We handle them on the same visit.
Ask about our discounted hood cleaning included in our bundled commercial kitchen service packages — combine hood, hydro jetting, and pollution control on a single calendar at a meaningful discount to a la carte pricing.
Our property manager flagged hood compliance during a lease renewal. The crew came in the same week, documented the system, and gave us paperwork that ended the conversation. We've kept them on a quarterly cycle since.
Renee Park
GM, Harbor Public House
We switched from a national chain because the service felt rushed. These guys take the extra hour to actually clean the duct runs, not just the visible hood. The difference shows on the next inspection.
Aaron Whitfield
Chef-Owner, Calle Catorce
Send us a few details and a Facility Pros specialist will reach out the same business day with a clear, no-pressure quote.
