Hood, grease duct, rooftop fan and filter cleaning to NFPA 96, done to bare metal and not just wiped down. You get before-and-after photos, a dated certificate and a service sticker after every visit. We schedule nights and weekends, so your line never goes cold during service.
Grease builds up in Houston kitchens faster than most owners expect, and the humidity doesn't help. We clean the whole exhaust path: hood canopy, baffles, ductwork, rooftop fan and filters. Then we hand you the paperwork the fire marshal and your insurance carrier want to see. We look at your system before we quote, so the price fits your kitchen, not a one-size-fits-all number.
Our crews scrape, degrease and pressure-wash until the hood and duct interiors show bare metal. That's the standard NFPA 96 sets, and it's what inspectors look for.
Before-and-after photos, a written service report, a dated certificate and a hood sticker. When the fire marshal or your insurer asks, you'll have it ready.
Hoods, ducts, fans and filters are cleaned in one trip, not just the parts you can see from the cook line.
You get a written, itemized quote before work starts. No fees get added after the job is done.

We hand-scrape and degrease the canopy, baffles and interior surfaces where grease collects fastest, then finish with a full wash. Your schedule is based on your actual cooking volume.

Grease doesn't stop at the hood. We open service panels and clean the full duct run to the roof, including the hidden sections that hold the thickest buildup, and flag any damage we find.

We clean the fan housing and blades and check the belts and motor. Then we reconnect the fan and test it for normal speed and airflow.

Filters are degreased and reinstalled on every visit. You can also swap dirty filters for pre-cleaned ones on the spot, and we replace any warped or damaged filters.

Containment mats, barriers around fan units, covered drains and proper disposal of grease and wastewater protect your roof membrane during the job.

Every job ends with a written report on the hood, ducts, filters and fan, before and after, plus a note of anything that needs repair. Copies are available any time.

From quick-service counters to full-service dining rooms, we clean during off-hours and cover hood to fan in one visit, with the certificate your health inspector and insurer want.

We coordinate access and maintenance windows with facility management and leave records ready for compliance reviews.

Banquet and room-service kitchens run long hours, so we work around your event calendar and clean multiple hoods in one trip.

Compact hoods still need regular cleaning. We come to your commissary or parking spot and keep your records organized for inspections in any jurisdiction.

Smokers and wood or charcoal fires throw heavy, sticky grease. NFPA 96 calls for monthly cleaning on solid-fuel systems.

One vendor for every site: coordinated schedules, consolidated pricing and a single monthly statement.
NFPA 96 bases the schedule on cooking volume and fuel type, not a fixed calendar, and Houston fire inspectors use it as the benchmark.
NFPA 96 sets it by cooking volume: monthly for solid fuel, quarterly for high volume such as 24-hour kitchens, charbroiling and wok, semi-annually for moderate volume, and annually for low volume such as churches or seasonal kitchens. Houston's humidity can push you toward the shorter end.
Usually 2–4 hours. A single hood can take about two, and multiple hoods, long duct runs or heavy buildup take longer. We work off-peak or overnight.
Most single-hood systems run $150–$500 per cleaning, and large multi-hood kitchens $600 or more. First-time cleanings on neglected systems cost more.
Shut off cooking equipment under the hood at least an hour before, clear the counters, put food away, and tell us if your exhaust fan is tied to an alarm.
Yes. Every visit includes before-and-after photos, a written report, a dated certificate and a hood sticker. Keep at least two years of records on hand.
The whole system: hood, filters, the full duct run and the rooftop fan. Grease hidden in the ducts is the harder-to-spot fire risk.