Commercial kitchen hood and exhaust cleaning

Why the whole system matters

The hood is only the part you can see. Grease that gets past the filters coats the plenum, travels up the duct and collects in the exhaust fan on the roof. That hidden grease is what feeds a duct fire, and it's what an inspector or insurer is asking about.

What we clean

• Hood canopy, inside and out
• Baffle filters
• Plenum, the space behind the filters
• Accessible ductwork
• Accessible exhaust fan parts on the roof

How the job runs

1. We arrive after you close, with cooking equipment off and cooled.
2. The cook line and nearby surfaces are covered to protect them.
3. Filters come out and are degreased.
4. The hood and plenum are scraped and degreased down to bare metal.
5. Accessible duct and the exhaust fan are cleaned from the roof.
6. Everything is rinsed and wiped down, the filters go back in, and the kitchen is left ready for prep.

What you get afterwards

Before and after photos of the work, a service sticker on the hood with today's date and the next recommended date, and notes on any area we couldn't reach. Those dated records are what insurers and fire inspectors ask to see.

How often?

From monthly to once a year, depending on how you cook. The frequency guide shows where your kitchen fits.