IKECA member hood and exhaust cleaning for Fowler commercial kitchens. Inspected by Fresno Fire Department. NFPA 96 compliant.
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Fowler sits on Highway 99 a few miles south of Fresno, a small farming town among vineyards and almond blocks with packing sheds on its edges. Its kitchens are local rooms serving the town and the crews who work the ground around it.
Two conditions work against an exhaust system here. The heat sets grease deposits harder than a gentler climate would, and the fine particulate coming off the surrounding fields mixes into the grease vapour, leaving a buildup on blades and duct walls that resists an ordinary wash.
Commercial kitchens in Fowler are inspected by Fresno Fire Department. Fire inspectors verify that your hood and exhaust system is cleaned per NFPA 96 schedule, your fire suppression system is current, and your kitchen meets all fire code requirements.
Cleaning Pros Plus provides the documentation your fire inspector needs — cleaning certificates with before/after photos, NFPA 96 compliance reports, and the IKECA credentials held by the company and its technicians.
See full Fresno County fire safety profile →Every commercial kitchen in Fowler must comply with NFPA 96. Your fire authority — Fresno Fire Department — enforces these cleaning frequency requirements:
| Type of Cooking | Cleaning Frequency |
|---|---|
| Solid fuel cooking operations (wood, charcoal, mesquite) | Monthly |
| High-volume cooking (24-hour operations, charbroiling, wok cooking) | Quarterly |
| Moderate-volume cooking (full-service restaurants) | Semi-Annually |
| Low-volume cooking (churches, day camps, senior centers, seasonal) | Annually |
Not sure which category your Fowler kitchen falls into? We'll assess your operation and recommend the right schedule.
Fowler’s kitchens run from neighbourhood pizzerias and family restaurants around the downtown blocks to the school kitchens under Fowler Unified and the large-scale food production facilities on the town’s edge.
A pizza oven and a production line do not fill a duct at the same rate, which is why NFPA 96 works from what is cooked rather than from the size of the operation.
Every component of the exhaust system is handled, from the hood and its baffles through the plenum and the full duct run to the rooftop fan and the curb beneath it.
The work is done by PECT Designated Technicians following IKECA protocols, and each visit produces a detailed report with photo evidence. Fowler exhaust fan service and full duct cleaning belong to the same call, and a stretch of duct with no access point is quoted for a panel rather than written up as clean.
Hoods, fans, cooking type and roof access. We scope it and price it before booking a date.
Hood, plenum, duct, fan and curb, worked mechanically and with foam and photographed throughout.
Belts, bearings and airflow checked with the unit raised so the fan is not the thing that fails next.
A detailed report and signed certificate, sealed in EvidLY before the inspection comes.
Membership ID 76716495 is our IKECA registration, and PECT Designated Technicians are the ones who climb the ladder. Arthur Haggerty founded the firm, carries CECS #200452, and has been retained as an NFPA 96 expert witness. Fowler work is sealed in EvidLY, keeping the report and its photographs together from one service to the next.
Get an instant estimate for your hood cleaning. 60 seconds. No phone tag.
Request Service →Or call directly: (209) 318-2737 — or text (209) 553-4297
If your fire inspector finds any issue with our work, we come back and re-clean at no charge. No questions asked. We stand behind every hood, every duct, every fan — because your compliance is our reputation.
The technicians on your roof are PECT Designated; IKECA membership is the company’s and the CECS is the founder’s credential.
Detailed reports carrying images from before and after, so the state of the duct is on the record.
Certificates that name the cleaned sections and the NFPA 96 frequency your kitchen sits on.
EvidLY was built by Cleaning Pros Plus and keeps your certificate and photographs together.
An inspector’s objection to our work brings us back to re-clean at our own cost.
Hood, duct and fan are quoted from what the system actually is — configuration, access and cooking load — so a Fowler quote holds up when the work starts.
