Catering & Shared Kitchen Hood Cleaning

Several operators may use the same hood at different times, while a larger facility may have separate systems for individual production areas. Identify which arrangement applies. The number of businesses renting space is not necessarily the hood count. Ask the facilities manager to identify fans, duct routes and the person authorized to approve the scope.

A tenant’s routine filter care does not necessarily cover the shared ductwork or rooftop fan. Clarify who arranges exhaust service, retains reports and handles recorded deficiencies. Keep the cleaning record attached to the actual system so a change of tenant or kitchen operator does not leave the history unclear.

Catering deadlines, several users and overlapping prep shifts can limit service windows. Explain when all equipment connected to a hood can be taken out of use, who provides entry and whether roof or plant-room access needs separate coordination. Availability and the service arrangement must be agreed rather than assumed from a rental calendar.

Shared buildings can have connecting ductwork or fans outside the immediate cooking area. Share existing plans and previous access limitations. Cleaning the tenant’s visible canopy does not automatically mean that a shared duct or remote fan was reached. The full exhaust-system scope and duct access should be part of the quote conversation.

Provide the facility address, actual hood count, cooking equipment and operating schedule. Identify the management contact and any tenant coordination needed. Safely obtained photographs can help explain the layout. Confirm whether the request concerns one tenant’s equipment or the shared system, then review scope, documentation and availability before booking.

The Utah State Fire Marshal commercial-kitchen guidance explains grease contamination and service records. Review the kitchen-exhaust licensing and personnel requirements and confirm the requirements applied to your facility with the responsible authority.