Short, direct answers to the questions operators, managers, and facility teams ask us every week. No fluff, no code citations unless you need them.
If you run five kitchens or fifty, the problem is not cleaning one hood. It is knowing every store is on the right interval, with the right paperwork, before the franchise auditor or the fire marshal asks. Here is the system.
Your exhaust fan slings grease. Without a containment system it lands on the roof membrane, where it eats the roof, voids warranties, and sits as fuel next to the fan. What containment is, what the code says, and who ends up paying when it is missing.
Read the citation, book a full-system cleaning with photos, get the report in hand, fix the access problem that caused it, and be ready for the re-inspection. The seven-day plan, day by day.
Industry cost guides put a single-hood restaurant cleaning in the hundreds and a large multi-hood job in the thousands. What moves the number, what the cheap quote leaves out, and the six things we need to price yours.
The grease you can see on the filters is the least of it. Behind the filters, up the duct, inside the fan bowl, and on the roof is where the fuel load lives. Real photos from our crews, and what each spot means for fire risk.
A certificate alone proves nothing. The fire marshal wants the dated hood sticker, the written report within two weeks, and photos of the duct and fan. What each one has to show and who can issue them.
Monthly for solid fuel, quarterly for high-volume kitchens, twice a year for most restaurants, once a year for low-volume. The full table, the grease-depth rule behind it, and what Oregon, Washington, and Portland add.
Call any hour or send us the details for a free estimate.
(800) 973-5573