RestaurantHood Cleaning

Restaurant kitchen exhaust systems collect grease every single service. That grease builds up in the hood, the baffles, the ductwork, and the rooftop fan — and when it accumulates enough, it becomes a serious fire hazard. Kitchen fires are one of the leading causes of restaurant closures on Long Island.

NFPA 96 — the National Fire Protection Association Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations — sets the cleaning frequency and method requirements every commercial kitchen must follow. Quarterly, semi-annually, or annually depending on your cook volume. We follow those standards exactly and provide you with documentation proving it.

Beyond fire safety, a clean exhaust system runs more efficiently. Your kitchen stays cooler. Your fans last longer. Your staff breathes cleaner air. And when the fire marshal or your insurance company asks for your cleaning records, you have them.