Commercial hood cleaning, certified to NFPA 96
Your whole exhaust system cleaned to bare metal: hood, filters, plenum, duct run, and rooftop fan. Performed to NFPA 96 and the International Mechanical Code, in line with Oregon and Washington fire department requirements, and documented so your insurer and health inspector have what they ask for.
Rooftop to stovetop, the whole system
- Hood canopy, grease trough, and baffle filters degreased and polished
- Plenum (the chamber behind the filters) scraped and cleaned, not hidden behind reinstalled filters
- Duct run cleaned through its full length, using access panels where the run cannot otherwise be reached
- Rooftop exhaust fan tipped back where hinges allow, fan bowl and blades cleaned
- Rooftop checked for grease discharge and photographed
- Fan switch returned to operable and the kitchen left ready for the morning shift
- Certificate, dated hood sticker, and before-and-after photo report after every visit
This is fire prevention, not housekeeping
Grease-laden vapor condenses inside the exhaust system every hour you cook. NFPA 96 exists because that buildup is fuel sitting above open flame.
The fire marshal asks for it
Oregon and Washington fire departments require exhaust cleaning on a set schedule based on cooking volume. Portland has its own hood cleaning rules on top of that. The sticker and the report are what the inspector looks for first.
The insurance carrier expects it
Carriers ask for NFPA 96 cleaning records at renewal and after a loss. A canopy-only cleaning with a fresh sticker is the kind of thing an adjuster notices.
The health inspector checks it
A greasy hood and filters is a sanitation finding. One certified vendor and one packet covers all three inspectors.
Your fan lasts longer
A clean system moves the air it was designed to move. That keeps heat and smoke off the line and strain off the motor and belt.
What bare metal looks like, from our own crews
Every photo below is from an Oregon Hood Cleaning job, time-stamped on site and checked by the office before the report goes out. If your last cleaner never asked about roof access, your fan was never cleaned.
Hood cleaning questions, answered straight
How often does my hood need professional cleaning?
NFPA 96 sets the interval by cooking type: monthly for solid fuel, quarterly for high-volume cooking such as charbroiling, wok cooking, and 24-hour kitchens, semi-annually for moderate volume, and annually for low-volume kitchens. Tell us what you cook and we will tell you where you fall.
Will cleaning interrupt my kitchen?
No. We schedule around your operation, including overnight, and we are available 24 hours a day, 7 days a week. The kitchen is cooking again by the morning shift.
What proof do I get for the fire marshal and my insurance company?
A certificate of service, a dated sticker on the hood, and a photo report showing the system before and after. That covers fire department, insurance, and health department requirements for periodic exhaust cleaning.
Do you clean the whole duct or just what's reachable?
The whole system, rooftop to stovetop. Where a duct run cannot be reached, we install access panels so every foot gets cleaned and the report can say so.
How long does a hood cleaning take?
It depends on the number of hoods, the length of the duct run, and how long it has been since the last real cleaning. Most single-hood kitchens are done in one overnight window. We tell you the expected window when we quote.
What does hood cleaning cost?
It depends on hood count, hood size or filter count, building height, how long since the last cleaning, and what you cook on. Send those details through the estimate form and you get a straight number back, not a range.
Get your kitchen certified clean
Serving Oregon, Washington, and Northern California. Available 24/7, scheduled around your service hours.
(800) 973-5573