Built around service hours
We schedule around your last cover, not our convenience. Crews arrive after close, mask the line, and are gone before prep starts. Nothing on your line gets left greasy or wet.
What a restaurant cleaning covers
Char-broilers, fryers and wok ranges load a system faster than any other equipment, so the plenum, filters and fan see the most attention.
- Hood, plenum and filters cleaned to bare metal
- Duct runs cleaned through existing access panels; new panels added when required
- Rooftop fan, housing and blade wheel degreased
- Grease containment on the roof and in the kitchen
- Photo report and dated certification sticker
Cleaning frequency for restaurants
Under NFPA 96, high-volume operations such as 24-hour kitchens and char-broiling need quarterly cleaning; moderate-volume restaurants are semiannual. Solid fuel cooking, including wood-fired ovens, is monthly.
Services available here
Frequently asked questions
- Can you clean without shutting us down?
- Yes. We work overnight or on your closed day, so no service is lost.
- Do you handle multi-location restaurant groups?
- Yes. We can put every location on a shared schedule with consistent reporting.
- What if the system has not been cleaned in years?
- The first visit is a heavier restoration clean to get back to bare metal, then a normal interval takes over.
Ready to schedule?
We clean after hours, document everything with photos, and leave your kitchen inspection-ready.