Photo: tech pressure washing a hood canopy, plastic sheeting upGrease in the exhaust system is the number one cause of restaurant fires. The fire marshal knows it, your insurance company knows it, and a missed cleaning is the fastest way to a failed inspection.
We clean the full system, not just the hood you can see: canopy, filters, plenum, ductwork, and the rooftop exhaust fan. We follow NFPA 96, the national standard that Phoenix-area fire codes are built on. When we're done you get a dated inspection sticker on the hood and a report with photos for your records.
What's included
- Hood canopy and plenum degreased to bare metal
- Filters removed, soaked, and pressure washed (or replaced if damaged)
- Accessible ductwork cleaned, with access panels installed where needed
- Rooftop exhaust fan cleaned, belt and bearings checked
- Kitchen protected with plastic sheeting, floors cleaned before we leave
- NFPA 96 inspection sticker and photo report
How often does a hood need cleaning?
NFPA 96 sets the schedule by how much you cook and what you cook on:
| Cooking operation | Required frequency |
|---|---|
| Solid fuel (wood, charcoal) | Monthly |
| High volume (24-hour, charbroiling, wok) | Quarterly |
| Moderate volume (most restaurants) | Semi-annually |
| Low volume (churches, day camps, seasonal) | Annually |
Not sure which bucket you're in? We'll inspect the system and tell you. We also set reminders so you never miss a cycle.
Photo: hood filters before (caked grease)
Photo: hood filters after (bare metal)