An IKECA member company serving the Fresno market
Full-system Hood Cleaning for Fresno restaurants and commercial kitchens — hood, ductwork, and fan cleaned to NFPA 96 Standards, with a Report of Service and a Certificate of Service on every job.
Prefer to text? (209) 553-4297
Fresno’s summers run longer and hotter than almost anywhere else in the Valley — 100°F-plus for weeks at a stretch. Heat softens grease that would stay firm in a milder climate, so it migrates past the hood into the ductwork and settles on the fan and at every elbow. The Valley’s agricultural dust binds with grease vapor into a harder, faster-building deposit than a standard interval assumes. And Fresno cooks hot: the taquerias, BBQ, and Southeast Asian kitchens the city is known for run solid fuel and high-heat woks that load a hood far faster than a sandwich line. In a Fresno kitchen, what and how much you cook — not the calendar — sets how often the system needs cleaning.
A Fresno hood cleaning covers the whole system, not the part you can see from the line. We open the access panels along the duct run, foam the hood interior, the plenum and the duct from the hood to the roof, work every surface with a mechanical brush, and rinse it clean. Anything the brush can't reach is cleaned by hand. Then we pull the rooftop fan and clean the housing, the blades and the curb underneath. Older Tower District and downtown kitchens often run long horizontal ducts with few access points; where panels are missing we say so in the report and quote the hinge kit or panel install rather than cleaning around it. Grease that has collected on the roof around the fan gets contained, because Fresno summers soften it and it spreads across the membrane. You receive before-and-after photographs of every accessible surface and a written report naming what was cleaned and anything that could not be reached.
Fresno is the largest kitchen market in the San Joaquin Valley, and we cover it end to end. Downtown, Community Regional Medical Center anchors a hospital campus whose kitchens never close, near the restaurants filling back in along the Fulton corridor. The Tower District packs decades-old restaurants into a few walkable blocks; Blackstone Avenue, River Park, and Fashion Fair carry the retail and franchise volume across the north; and Fresno State, Fresno Unified’s school kitchens, Saint Agnes Medical Center, the region’s food-processing plants, and Fresno Yosemite International keep kitchens running around the clock. We serve Downtown, the Tower District, Fig Garden, Sunnyside, Woodward Park, and the Herndon corridor, out to the Clovis line and the surrounding towns.
Most Fresno kitchens already have a cleaner. What starts the switch is usually the same discovery: the hood was wiped, the duct and the fan were skipped, and the only record is an invoice. An invoice proves payment. It does not prove the system was cleaned to NFPA 96 Standards, and it is not what the Fresno Fire Department, an insurer or a landlord is asking for. We are an IKECA member company (Membership ID 76716495); the founder holds the CECS (#200452) and has been retained as an NFPA 96 expert witness; the crew are PECT Designated Technicians. Every cleaning is sealed in EvidLY, the risk-management software Cleaning Pros Plus built for commercial kitchens, so the record cannot be changed, lost or backdated.
For a commercial kitchen inside Fresno city limits, the Fresno Fire Department is your authority having jurisdiction. Its fire prevention division conducts the annual life-safety inspections of commercial buildings, and your kitchen exhaust system has to meet NFPA 96 — which means when they ask for your cleaning records, you need to have them.
Kitchens in unincorporated areas around the city fall under Fresno County / CAL FIRE. We clean to the standard and hand you the record before anyone asks for it.
Frequency follows what you cook, and NFPA 96 sorts it into four bands. Solid-fuel kitchens — wood, charcoal, the Fresno BBQ and taqueria grills — sit at the top; high-volume next; moderate and low-volume least often. Match your kitchen to the table.
| 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 Fresno kitchen falls into? We'll assess your operation and recommend the right schedule.
Tell us when your kitchen is dark. Fresno kitchens with a patio often run late in summer, so most of our work here happens after close or before the first prep shift.
The technician photographs the hood, the duct run and the rooftop fan first, checks access panel condition, and confirms the cleaning frequency your cooking actually calls for.
Hood, plenum, duct run, fan housing, blades and rooftop curb. Access panels are opened, not worked around. Every surface is foamed, brushed and rinsed clean.
Before-and-after photographs, a written NFPA 96 inspection report, and a certificate, sealed the same day so it is retrievable when Fresno Fire, your landlord or your carrier asks.
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
Cleaning Pros Plus is an IKECA member company whose founder holds the CECS and has been retained as an NFPA 96 expert witness. Every Report of Service and Certificate of Service is sealed in EvidLY the day the work is done, so the record cannot be changed, lost or backdated, and it is there when someone asks for it.
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.
