Hood Cleaning & HVAC for Restaurants

NFPA 96 doesn't care about your concept. It classifies your exhaust system by what comes off the line: solid fuel means monthly cleaning, charbroilers and woks push you into quarterly, and most full-service kitchens land at semi-annual. The schedule is set by cooking volume, not by how the kitchen looks — a hood can read clean at eye level while the duct above it carries a grease load you'd never serve under if you could see it.

Two parties hold you to that schedule. The fire inspector checks the system and the paperwork. Your insurer checks the paperwork after something goes wrong — and a missed cleaning cycle is exactly the kind of gap a claims adjuster looks for. Our commercial hood cleaning service is built around keeping both satisfied: the right frequency for your cooking volume, and a record that proves it.

Not sure which tier you're in? Start with the cleaning frequency requirements guide, or have us confirm the classification during your first visit.

Hood cleaning that costs you a dinner service isn't a deal — it's a second bill. We schedule restaurant work for the hours your kitchen is dark: after close, overnight, or in the gap before prep. The crew covers and protects cooking equipment, degreases the system from hood to fan, and leaves the line wiped down and ready for your opening shift.

You set the access plan once — keys, codes, alarm, or a closing manager handoff — and it carries over to every scheduled visit after that. Recurring cleanings land on the calendar at your required frequency, so staying compliant stops being something anyone at the restaurant has to remember.

When the fire marshal walks in, the first question is simple: when was this system last cleaned, and by whom? The answer should be a document, not a guess. Every visit ends with a complete record of the exhaust system cleaning — what was cleaned, what it looked like before and after, and when the next service is due. If any section of duct couldn't be reached, the report says so plainly, because NFPA 96 requires inaccessible areas to be disclosed, not papered over.

Walk through the inspection checklist before your next visit from the marshal — most citations trace back to items on it.

Your exhaust system and your HVAC are one airflow problem wearing two trade names. The hood pulls conditioned air out of the building all service long — without balanced makeup air, doors whistle, the dining room HVAC fights a losing battle, and the kitchen runs hot. We handle both sides: rooftop units and dining-room comfort, kitchen makeup air, and the ventilation in between.

One vendor for both trades means one account, one scheduling contact, and a tech who already knows your building when something fails on a Friday night. That's the case for restaurant HVAC service from the company that already cleans your exhaust system.