Our pledge to each client is to provide the knowledge, tools, and expertise to ensure your pollution control devices are maintained and operating at their maximum efficiency. We strive to provide the best service in the industry and maximize the return on your PCU servicing investment.
Our factory-trained and certified technicians maintain your PCUs in a professional manner — prolonging and ensuring optimal working operation as the units were designed, manufactured, approved, and installed at your location.
Whether your equipment is an electrostatic precipitator or a filter-type unit, and whether it includes mechanical or chemical odor control options, we have over 10 years of service experience and we will keep your equipment operating at factory specifications.
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 open the unit, log ESP voltage, UV hour readings, and filter condition before any work begins.
Pre-filters and ionizer cells are removed, tagged, and staged for cleaning or replacement per client agreement.
Cells are soaked in degreasing tanks while the cabinet interior is scrubbed, rinsed, and inspected for damage.
Cells, bulbs, and filters are reinstalled with fresh gaskets and torqued to spec. Wiring harnesses and safety switches are re-tested.
We re-energize the unit and verify ESP voltage and amperage against factory targets — and make any approved self-cleaning timing adjustments.
You receive a maintenance log with readings, photos, end-of-life flags, and a recommended next-service window.
Air quality regulators across California — SCAQMD and SDAPCD chief among them — set strict limits on visible emissions from commercial cooking operations. A neglected PCU is the fastest way to draw a Notice of Violation.
Energy is the silent cost. A clogged filter bank can push fan motor draw thirty to forty percent above baseline. Quarterly maintenance typically pays for itself in utility savings alone.
Tenants, neighbors, and landlords all notice the smell of a failing PCU long before the regulator does. Staying ahead of it is cheaper than apologizing for it.
Cooking style and daily hours drive PCU loading more than anything else. Most service plans are performed every 30 days or as needed — we tune the exact schedule to your usage during the first walkthrough.
Steakhouses, BBQ, wok, and other high-grease concepts running fifteen-plus hours daily belong on a monthly cycle.
Most full-service kitchens hold compliance and efficiency on a three-month rotation.
Lower-grease menus — sandwich, salad, breakfast-only — generally fit a six-month maintenance interval.
Stadiums, banquet halls, and event spaces are best serviced before and after each operating season.
California's South Coast Air Quality Management District requires verifiable maintenance records for any commercial cooking operation using pollution control equipment. Our reports are formatted to satisfy SCAQMD, SDAPCD, and Bay Area AQMD inspection protocols out of the box.
Every visit produces a digital maintenance log: ESP voltage readings before and after service, UV bulb hour counts, filter condition photographs, and the precise products used during cleaning.
We flag end-of-life components — UV bulbs past their 9,000-hour rating, ionizer cells with arcing damage, filter media that has lost its loft — before they become a compliance issue, with the recommendation in writing and a next-service date.
Every ESP service covers the full chain — controls, high-voltage cells, cables, impact filters, and the self-cleaning program — with any irregularities, deficiencies, or damages reported back to client management.
For filter-type units we inspect, report, and replace the full primary, secondary, and tertiary filter stages — sized to your kitchen's actual production volume, never a blanket schedule.
Whether your odor control is mechanical media or a chemical liquid system, we handle inspection, scheduled replacement, and environmentally responsible disposal — so the only thing your neighbors smell is dinner service.
Our UV protocol meets or exceeds NFPA 96 and OSHA safety standards for kitchen exhaust system cleaning — emitter modules through ductwork, with before-and-after photography on every job.
Our taproom kitchen sits over a residential street. After a few smoke complaints we put the crew on a monthly PCU rotation and the calls stopped. Their efficiency reports also helped us argue down a permit issue.
Daniela Vasquez
Owner, North Park Brewing Co.
I've used three other vendors and nobody else actually pulls the cells for shop cleaning. These guys do, and our ESP voltage stays in spec for the whole quarter. Worth every dollar.
Karim Bouzid
Director of Facilities, Pacific Resort Group
Send us a few details and a Facility Pros specialist will reach out the same business day with a clear, no-pressure quote.
