Clean the system, not just the visible canopy.
The hood above your cooking line is the visible beginning of a larger exhaust system. Grease can collect in the plenum, filters, connecting ductwork and rooftop fan. A useful service scope follows that route rather than treating a polished canopy as the whole job.
Define the hood-to-fan scope
- Visible canopy surfaces and the interior plenum
- Grease-filter condition and the permitted filter-care routine
- Connecting grease ducts, access panels and any inaccessible sections
- The exhaust fan, roof access and existing grease containment
Start with the kitchen you actually run.
A busy charbroiler, a school cafeteria and a seasonal kitchen do not create the same grease load. Tell us about your cooking equipment, operating schedule and hood count. We can discuss the system, available access and the practical requirements of the visit before setting the scope.
Protect the cooking line and plan access.
Service planning includes access to the hood, ductwork and fan, as well as protection of equipment and adjacent surfaces. Let us know about restricted roof access, shared buildings, alarms and the times when the kitchen can be taken out of service. Confirm the service window before the visit.
Keep a clear record of the work.
Ask for identifiable before-and-after photographs and an after-service report. Ask what components will be documented and how limitations or deficiencies will be recorded. A service sticker alone is not a substitute for understanding the work completed.
Recurring service without an unnecessary guess.
Choose a maintenance interval around your cooking operation and system condition, with the applicable fire-authority requirements in view. Inspection intervals and the need to clean grease deposits are not interchangeable. We will discuss recurring hood cleaning when you request your quote.
Get a quote for your kitchen.
Hood count, duct routing, grease condition, access and service timing affect the scope. Share the service address and any useful photos so the conversation starts with your actual system. Confirm the components, access arrangements and documentation before booking.
Restaurant hood cleaning, from prep line to rooftop.
Restaurant and food-service cooking remains the core of commercial hood cleaning. Explain whether the line uses fryers, griddles, charbroilers or solid fuel, and when equipment is available for service. Pubs, cafés and quick-service kitchens should be assessed by their actual cooking systems, not assumed to have the same grease load. Explore other commercial kitchen settings for school, healthcare and shared-facility planning.
Before you book
- Describe the operation. Share the service address, hood count and cooking equipment.
- Agree the access. Explain locked areas, roof entry and the available service window.
- Confirm the record. Ask what photographs, limitations and follow-up information will be supplied.
Ready to discuss your kitchen?
Share the hood count, service address and any known access requirements.