Built around a restaurant's schedule
We work after close, arrive with our own water and power where needed, mask off the cook line and equipment, and leave the kitchen ready for prep. Crews are uniformed, background-checked and insured, and we can hold keys or work with your alarm company on recurring visits.
The restaurant hood cleaning process
Every visit follows the same repeatable steps so nothing is skipped.
- Walk the system: hood, filters, duct runs, access panels and fan
- Protect the kitchen with plastic sheeting and floor cover
- Apply commercial degreaser and hand-scrape heavy deposits
- Hot-water pressure wash hood, plenum, duct and fan housing
- Polish the hood exterior, reinstall clean filters, refresh fan grease containment
- Photograph the finished system and apply the certification sticker
Recurring maintenance plans
Most of our restaurant clients are on monthly, quarterly or semi-annual plans. We track your due date, call ahead to schedule, and keep a service history on file so a change of manager never means a missed cleaning.
Frequently asked questions
- How often should a restaurant hood be cleaned?
- NFPA 96 requires monthly cleaning for solid-fuel cooking, quarterly for high-volume kitchens, semi-annually for moderate volume, and annually for low-volume operations such as churches and seasonal venues.
- How long does it take?
- A typical single-hood restaurant takes two to four hours. Multi-hood kitchens or systems with heavy buildup can run longer, and we schedule the window so you open on time.
- Do you serve my area?
- We cover Atlanta, Marietta, Alpharetta, Decatur, Sandy Springs, Roswell, Duluth, Buford, Lawrenceville, Douglasville and the surrounding metro area.
Ready to schedule?
We clean after hours, document everything with photos, and leave your kitchen inspection-ready.