An IKECA member company serving the Newark market
Full-system Hood Cleaning for Newark 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
Newark is a small city with a large appetite. It sits between Fremont and the bay, and its kitchens run on volume rather than on covers — the food court and restaurant pads at NewPark Mall, the fast casual along Thornton and Cedar, the cafeterias and contract kitchens inside the bayside industrial parks. That kind of cooking is steady and long: a fryer bank that runs from open to close puts more into a duct in a week than a dinner-only room does in a month. Grease that leaves the canopy does not stop there — it travels the duct and settles at the fan. In a Newark kitchen, what and how much you cook — not the calendar — sets how often the system needs cleaning.
Most “hood cleaning” stops at the part you can see. The system is the hood, the ductwork behind it, and the exhaust fan on the roof — and grease collects worst where no one looks, in the duct runs and at the fan. That is the pattern we find: the hood looks fine, and the ductwork and fan are where the fire risk lives. We open the access panels, clean the full run to NFPA 96 Standards, and document it with before-and-after photos in the report and a certificate for the file. Filters are handled through our Grease Filter Exchange; Rooftop Grease Containment and Fan Performance Management can be added so the whole system is covered on one visit.
Newark is compact enough to cross in ten minutes and we cover all of it. NewPark Mall anchors the retail side, with a food court, restaurant pads and a cinema complex that together run a dozen hood systems, and the Ohlone College Newark campus and Newark Memorial High School sit beside it. Thornton Avenue and Cedar Boulevard carry the everyday restaurant rows — taquerias, pho and noodle rooms, pizza and burger lines. West of the tracks, the bayside industrial parks hold manufacturing and distribution operations with their own employee kitchens and contract food service. Newark also draws from Fremont and Union City on either side, which is why its restaurant kitchens cook harder than a city of its size would suggest. Every one of them runs a hood system on a schedule set by how hard it cooks.
Most Newark kitchens already have a hood cleaner. The switch usually starts the same way: a provider who wiped the hood, skipped the ductwork and the fan, and left an invoice as the only record. An invoice proves you paid someone — it doesn’t prove the system was cleaned to NFPA 96 Standards, and it isn’t what the Alameda County Fire Department, your insurer, or a landlord is asking for. We’re an IKECA member company (Membership ID 76716495); the founder holds the IKECA CESI (#200771) and CECS (#200452) credentials and has been retained as an NFPA 96 expert witness; the crew are PECT Designated Technicians. EvidLY is our own risk management software, built by Cleaning Pros Plus, and every Report of Service and Certificate of Service from a Newark job is sealed in it rather than left to an email thread.
For a commercial kitchen in Newark, the Alameda County Fire Department is your authority having jurisdiction. Newark contracts its fire protection and its fire code administration to the county rather than running its own department, so the inspector who walks your kitchen answers to Alameda County Fire. Your kitchen exhaust system has to meet NFPA 96, so when they ask for your cleaning records you need to have them.
That is the same department that covers Dublin, San Leandro and Union City under contract, along with the unincorporated county. An operator with locations in more than one of those cities is dealing with one set of expectations, not several. We clean to the standard and hand you the record before anyone asks for it.
Frequency follows what you cook. NFPA 96 sorts it into four bands — solid-fuel and high-volume kitchens most often, moderate and low-volume least. Match your Newark 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 Newark kitchen falls into? We'll assess your operation and recommend the right schedule.
Tell us about your kitchen — number of hoods, cooking type, roof access. We scope the system, give you clear pricing, and schedule around your service, not ours.
Our IKECA member company assesses the full exhaust system, cleans hood to rooftop, and documents everything with photos and timestamps.
Photo-verified compliance documentation and a signed certificate the Alameda County Fire Department accepts. Hand it over with confidence.
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
We also clean commercial kitchens in Fremont, Union City, and Hayward.
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.
