Grease from the kitchen travels into the hood, through the vent hood filters, into ductwork that leads to the exhaust fan on the roof. As the grease vapors travel through your system the vapor cools and the grease begins to liquefy and deposit in your system. This grease is a fuel that can ignite with a simple spark from the kitchen cooking line and spread throughout the attic and onto the roof in seconds causing severe damage and potential loss of life. The owner of the exhaust system has the ultimate responsibility to ensure the exhaust system is safe.

our technicians clean from the level of the equipment, thru the duct and fan to ensure that your exhaust systemics completely cleaned to the NFPA Standard-96. Many of our competition clean  only there as you can see and don’t  spend time on the areas you can’t  We clean the hood, the duct work, the fan, and the roof, if need be.

Following the cleaning all the stainless steel surfaces of the hood and back wall are polished with the industries top polish.

Finally, the floors of all serviced areas are cleaned and mopped. Our technicians leave the area cleaner than it was upon arrival.

Throughout the job and upon completion our techs take thorough pictures of the complete  job. These pictures are available to you by email within 48 hrs.

Having your exhaust system cleaned regularly is not only for the safety of your customer, employees, and your building; it’s mandated by law that you have it done.

Our Technicians

use the latest technology and know-how to remove even the most stubborn grease from duct exhaust systems. The technicians are properly trained and have the necessary state licensing and certificates to provide a high level of service and protection.

National Fire Protection Association’s recommendations for cleaning of commercial hoods
must meet all of the following:

  1. All components of the system shall be dismantled, and scraped, prior to pressure washing.
  2. All interior ductwork, airflow portion of fans, and hood areas to be left completely free of grease.
  3. Fan belts will be checked.
  4. All access panels will be open and clean.
  5. Areas by hood will be protected and left clean after the job is completed.
  6. Stainless steel hoods are to be polished inside and out.
  7. Cleaning crew shall have specialized cleaning wands and nozzles to reach difficult portions of the ductwork.
  8. Waste and debris must be captured, and processed according to local waste water by-low.
  9. The chemicals used by the company shall be an alkaline base and biodegradable to prevent damage to metal ductwork and USDA approved for food service use

Recommended NFPA 96-11.4 Exhaust System Inspection Schedule

Type or Volume of Cooking Frequency Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking Quarterly
Systems serving moderate-volume cooking operations Semiannually
Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers. Annually

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