Commercial Kitchens We Serve
The right scope follows the cooking equipment, not just the name on the building.
Every kitchen has
its own working day.
Grease-producing cooking and the installed exhaust equipment determine the scope. A serving area or steam-only hood is not automatically a grease-exhaust system. Confirm the equipment and service availability before booking.
Restaurants & Food Service
Restaurant cooklines, quick-service kitchens, cafés and pubs with commercial grease-exhaust systems.
02Schools & Universities
Plan around meal service, campus access and the cooking equipment actually in use.
03Healthcare & Senior Living
A kitchen-specific scope for dietary departments, care facilities and resident meal service.
04Hotels & Hospitality
Separate breakfast service, restaurant cooklines and banquet production before setting the scope.
05Food Trucks & Trailers
Bring the actual mobile exhaust system into the conversation, not a restaurant-sized assumption.
06Catering & Shared Kitchens
Clarify shared exhaust responsibility, changing users and the service window between production schedules.
07Grocery, Deli & Bakery Kitchens
Identify the cooking departments and their separate exhaust systems before setting the work.
08Community & Workplace Kitchens
Match the scope to the kitchen, whether meals are prepared daily or only for occasional events.
Cooking exhaust.
Not every kind of cleaning.
The connected scope can include canopy, grease filters, plenum, ducts and exhaust fan. Explore the exhaust-system services before deciding what your kitchen needs.
General HVAC, dryer vents, laboratory ventilation, grease-trap pumping, mechanical repairs and fire-suppression service are separate work. A cleaning request does not imply those services are included.