Kitchen Exhaust Hood Cleaning
Kitchen hood cleaning that covers the whole exhaust system: hood, plenum, filters, ductwork and the fan on the roof. Anything we can't reach is written on your report.
- CA Lic. #922991
- Bonded & insured
- Nights & early mornings
Grease that gets past the filters coats the plenum (the chamber behind the filters), the duct and the fan. It's out of sight and it's flammable. It's also what the fire marshal and your insurer care about. Wiping the hood canopy doesn't touch it.
Our crews clean the full system, from the filters you can see to the fan bowl on the roof. We scrape heavy buildup by hand, then wash with hot water, steam and commercial degreaser until the metal is clean. Every hood cleaning ends with a dated service label on the hood and a photo report you can show an inspector.
What's included in a kitchen hood cleaning
Hood canopy & plenum
Inside and out, including the plenum behind the filters where grease collects.
Baffle filters
The stainless filters over the cook line, degreased and reinstalled. Broken or missing filters go on the report.
Horizontal & vertical ductwork
Cleaned through access panels, all the way to the roof.
Rooftop exhaust fan
Fan bowl and blades degreased. We check the belt, wiring and hinge and note any repairs.
Roof & kitchen protection
Appliances covered and wash water contained. Grease is skimmed off and recovered.
Service label & photo report
A dated label shows the next service due. Photos document the work for your records.
How often should a commercial kitchen hood be cleaned?
NFPA 96, the fire code standard for commercial kitchen exhaust, sets the schedule by what you cook and how much. Your local fire marshal can require more often. We'll recommend the right schedule, and the next due date goes on your hood label.
| Kitchen type | Clean every |
|---|---|
| Solid fuel (wood or charcoal) | Month |
| High volume (24-hour, charbroiling, woks) | 3 months |
| Moderate volume (most restaurants) | 6 months |
| Low volume (churches, seasonal, day camps) | 12 months |
Kitchen Exhaust Hood Cleaning photos
Real photos our crews took on the job.
Questions about kitchen exhaust hood cleaning
How often does a kitchen hood need to be cleaned?
It depends on what and how much you cook. Fire code (NFPA 96) sets the schedule. Wood or charcoal cooking needs monthly cleaning. High-volume kitchens need it every three months, most restaurants every six months, and low-volume kitchens once a year. Most of our restaurant customers are on a quarterly or six-month schedule.
Do you clean hoods overnight?
Yes. Most restaurant hoods are cleaned after closing, often overnight, so you don't lose a service. Corporate cafeterias are usually cleaned early in the morning, before breakfast.
Will the kitchen be ready to cook when you leave?
Yes. We cover the cook line before we start and remove all the wash water. Filters go back in, pilot lights are relit and the floor is cleaned, so your crew can cook at the next shift.
What proof of cleaning do I get?
Two things. A dated service label goes on the hood, showing when the next cleaning is due. You also get a service report with photos of the work to hand to a fire inspector, insurer or facility manager.
Other services
Hood Filter Cleaning- Between full hood cleanings
- Broken/missing filters flagged
- Monthly or custom schedule
Kitchen Equipment & Deep Cleaning- Ranges, fryers, ovens & griddles
- Walk-ins & dish rooms
- Floors, walls & grout
Commercial Pressure Washing- Sidewalks, plazas & docks
- Trash enclosures & drive-thrus
- Storm drains protected
Exhaust Fan Service & Inspections- Fan belt replacement
- Hinge & access checks
- Rooftop grease containment
Need something cleaned?
Hood, kitchen or pressure washing: tell us about the job and we'll give you a free quote and a schedule that fits your hours.