Hood types we clean
Our crews are equipped for every common commercial configuration.
- Wall canopy and island canopy hoods
- Type I grease hoods over fryers, griddles, charbroilers and wok ranges
- Type II condensate and heat hoods over dishwashers and ovens
- Back-shelf and proximity hoods on tight cook lines
- Water-wash hoods, including detergent system checks
- Hoods with fire suppression nozzles that need careful masking
Bare metal, not just a wipe-down
A surface wipe leaves grease in the plenum and the first duct run, where fires actually start. We clean behind the filters, inside the plenum and up into the riser, then hand-polish the stainless exterior so the finished hood looks as clean as it is.
Kitchen hood maintenance between cleanings
We show your staff how to pull and wash baffle filters weekly, keep grease cups emptied, and spot the early warning signs (dripping seams, odor in the dining room, poor draw) that mean it is time to call before the next scheduled visit.
Frequently asked questions
- Do you clean hood filters too?
- Yes. Baffle filters are removed, soaked, pressure-washed and reinstalled on every visit. We also supply replacements when filters are warped or corroded.
- Can you clean around fire suppression nozzles?
- Yes. Nozzles are capped and protected before washing, and we coordinate with your suppression contractor when a system inspection is due.
- Is the kitchen usable right after?
- Yes. We wipe down and dry all work surfaces, and the line is ready for prep when the crew leaves.
Ready to schedule?
We clean after hours, document everything with photos, and leave your kitchen inspection-ready.