Commercial Kitchen Hood Cleaning
Cleaned to NFPA 96 Standards — Serving Bay Area Restaurants
Commercial Services
A complete NFPA 96 compliant exhaust cleaning covers every part of the system. Learn more about each service below.
Kitchen Exhaust Hood Cleaning
Kitchen exhaust hood cleaning removes that buildup from the canopy, plenum and filter housing and returns the surfaces to bare metal wherever the surface allows.
Learn about exhaust hood cleaningKitchen Duct Cleaning
Kitchen duct cleaning removes grease from the horizontal and vertical runs between the hood and the exhaust fan.
Learn about kitchen duct cleaningKitchen Exhaust Fan Cleaning
Exhaust fan cleaning means degreasing the fan blades, wheel, housing and curb so the fan stays balanced and keeps moving air the way it was designed to.
Learn about exhaust fan cleaningRooftop Grease Containment
Rooftop grease containment captures that discharge before it does damage.
Learn about rooftop grease containmentHood Filter Cleaning
Hood filter cleaning means taking the filters out, soaking them in a degreasing solution and rinsing them until the baffles are open and clean again.
Learn about hood filter cleaningWhat's Included
A proper NFPA 96 cleaning covers the entire exhaust system, from the hood over your cook line to the fan on your roof. Every cleaning includes:
Hood interior
Canopy walls and ceiling scraped and degreased to bare metal wherever the surface allows.
Filters
Baffle filters removed, soaked and degreased, then reinstalled.
Plenum
The space behind the filters, where grease collects fastest, cleaned thoroughly.
Horizontal and vertical ductwork
The full duct run cleaned from the hood to the roof, not just the first few feet.
Rooftop exhaust fan
Fan blades, housing and bowl degreased, and hinged fans checked for safe access.
Access panels
Existing panels opened and resealed so concealed sections of duct get cleaned.
Grease containment
Rooftop grease absorbed and cleaned up to protect your roof and reduce fire risk.
Before/after photo report
Photos of each component so you can see exactly what was cleaned.
Certificate of performance
Signed documentation of the work for your fire marshal and insurance carrier.
Dated service sticker
Placed on the hood showing the service date, as NFPA 96 requires.
How Often Does Your Hood Need Cleaning?
NFPA 96 sets cleaning frequency by the type and volume of cooking. Use this as a guide — your local fire marshal or insurance carrier may require a stricter schedule.
| Type of cooking | Cleaning frequency |
|---|---|
| Solid-fuel cooking (wood or charcoal) | Monthly |
| High-volume cooking (24-hour kitchens, charbroiling, wok cooking) | Quarterly |
| Moderate-volume cooking | Semi-annually |
| Low-volume cooking (churches, day camps, seasonal businesses) | Annually |
Industries We Serve
If it cooks under a commercial hood, NFPA 96 applies. We clean kitchens of every size across the Bay Area.
Restaurants
Quick-service, full-service, charbroil and wok kitchens.
Senior living and assisted care
Daily-use kitchens that need clean inspection records.
Schools and cafeterias
School districts, colleges and corporate dining, cleaned off hours.
Churches and community kitchens
Low-volume kitchens that still need annual NFPA 96 cleaning.
Hotels
Banquet and restaurant kitchens cleaned without disturbing guests.
Commissaries and food trucks
Shared production kitchens and mobile hood systems.
Why Bay Area Kitchens Choose Us
After-hours scheduling
We work overnight or on your closed days, so you never lose a service.
Fire marshal and insurance-ready reports
Photos, a certificate of performance and a dated sticker on every job.
Owner-operated
Owner John Curran stands behind every cleaning, and you deal directly with the person responsible for the work.
All 9 Bay Area counties
Alameda, Contra Costa, Marin, Napa, San Francisco, San Mateo, Santa Clara, Solano and Sonoma.
Process
How It Works
Request a Quote
Call or send your kitchen details and we'll price the job.
We Schedule a Cleaning
Off-hours service so your line is never down during business.
Receive Documentation
Photo report and compliance paperwork delivered after the job.
Hood Cleaning FAQ
What is NFPA 96?
NFPA 96 is the National Fire Protection Association standard for ventilation control and fire protection of commercial cooking operations. California fire codes adopt it, and fire marshals and insurers use it to judge whether a kitchen exhaust system is properly maintained.
How often do I need my hood cleaned?
It depends on what and how much you cook: monthly for solid fuel, quarterly for high-volume cooking such as 24-hour, charbroiling and wok kitchens, semi-annually for moderate volume, and annually for low-volume kitchens. Your fire marshal or insurer may require more often.
Do you clean the ductwork and rooftop fan, or just the hood?
The whole system. We clean the hood, filters, plenum, horizontal and vertical ductwork and the rooftop exhaust fan. Cleaning only the visible hood leaves most of the grease and fire risk in place.
Will my kitchen have to close?
No. We clean after hours or on your closed days. Equipment is covered before we start, and surfaces are wiped down before we leave so you can open on schedule.
What paperwork will I receive?
A before-and-after photo report, a certificate of performance and a dated service sticker on the hood. Keep these for fire inspections and insurance renewals.
Do you service fire suppression systems?
No. We do not service or certify fire suppression systems, but we're happy to refer you to a licensed suppression contractor.