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Hood Cleaning & HVAC for Property Managers

One vendor, every unit, full paper trail — exhaust compliance and HVAC across your whole portfolio.

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The property manager's problem

Food-service tenants are good for rent rolls and bad for sleep. The restaurant on your ground floor is legally required to keep its exhaust system cleaned to the NFPA 96 schedule — but you typically find out it hasn't been when a fire inspection notice arrives, an insurance audit asks for certificates you don't have, or worse. Chasing tenants for proof of cleaning is nobody's favorite line item, and it's usually nobody's actual job.

HVAC has the same shape with different paperwork: a different vendor in every building, no shared maintenance history, and every equipment failure starting from zero. Two trades, a dozen contractors, and the records scattered across all of them.

A portfolio program, not one-off visits

  1. 1Onboard the portfolioWe inventory every unit: which tenants cook, which NFPA 96 frequency tier each kitchen falls into, and what HVAC equipment serves each building. One walkthrough per property, then it's on file.
  2. 2Run one calendarExhaust cleanings are scheduled by each kitchen's required tier; HVAC maintenance follows the seasons. We coordinate access with tenants directly — you're copied, not conscripted.
  3. 3Keep the paper trail currentAfter every visit: a per-unit service report, photos, and certificate, plus reminders before the next service is due. Your compliance file stays inspection-ready without anyone chasing it.

The liability angle

A kitchen fire doesn't stop at the demising wall. When a tenant's exhaust system ignites, it's the building that burns — and the building's file that gets read afterward. Insurers and investigators routinely ask for exhaust-cleaning records following kitchen fires, and a tenant's lapsed schedule becomes a property-level problem the moment there's a loss.

How your leases allocate that responsibility is a question for your counsel, not your cleaning contractor. What we can do is make the question boring: every cooking tenant on the correct schedule, and the certificates your files need landing in your inbox after every service — so you hold proof of compliance for the whole portfolio without depending on tenants to forward it.

HVAC for common areas and tenant suites

The same account covers the comfort side of your buildings: rooftop units, common-area systems, tenant suites, and the kitchen makeup air that keeps your food-service units from depressurizing the floors around them. Planned commercial HVAC service by season, with one maintenance history per building instead of a different vendor's memory in each one.

When a building goes down — no heat in January, no cooling in a July heat wave — you call the 24/7 emergency line instead of working through a contact list at midnight. One number, and a crew that already knows the building it's walking into.

FAQ

Common Questions

What property managers operators ask us before booking.

Yes — that's the core of the program. We classify each tenant kitchen into its NFPA 96 frequency tier, put every required cleaning on one consolidated calendar, and coordinate access with each tenant directly. You see the whole portfolio's compliance status in one place instead of tracking a separate arrangement per restaurant.

That depends on how your lease allocates maintenance and compliance obligations — it's a question for your counsel, and we won't pretend otherwise. What's true regardless of the lease: a fire in a tenant kitchen is a loss to your building, and insurers ask for cleaning records after the fact. The practical protection is a program where the cleanings happen on schedule and the certificates land in your file automatically, so you're never relying on a tenant's filing cabinet.

Yes. Every visit produces a service report, before-and-after photos, and a certificate for that specific unit, plus a portfolio-level summary showing each kitchen's last service and next due date. Inspectors and insurers ask unit by unit, so that's how we file it.

Yes. Give us the tenant contact once and we handle the rest — scheduling around their service hours, confirming overnight access, and rebooking when a tenant's calendar shifts. You're copied on confirmations and receive the documentation, but you're out of the middle.

Yes, and that's the point of the account: kitchen exhaust compliance and building HVAC under one vendor. Common-area systems, rooftop units, tenant suites, and makeup air for the cooking units — one schedule, one maintenance history per building, and one emergency number when something fails after hours.

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