When a hood system has gone too long, a routine cleaning will not bring it back. Restoration brings the hood, the duct and the fan from critical grease depth to NFPA 96 limits, measured part by part and documented the way the California Fire Code, your county health inspector and your insurance carrier expect to see it.
Estimated per foot of system from the assessment. One night or more, until every part reads Acceptable.
Owners, managers, chefs and facility teams come to us for the same six reasons. Every one of them ends the same way: a system brought back to limits and a record that proves it.
Cleanings skipped or stretched, or a new location inherited with no record of the last one.
A California fire marshal or air district penalty with a correction date attached.
A fire inspection or county health inspection report that names the exhaust system and asks for proof of correction.
A notice that puts the kitchen's permit or occupancy at risk until the system is cleaned.
A carrier asking for hood cleaning records at renewal, after a claim, or before binding.
Smoke in the kitchen, grease on the roof, a fan that strains or a hood that no longer pulls.
Hoods, grease removal devices, fans and ducts are inspected by qualified people at set intervals (Table 606.3.3.1): monthly with solid fuel, every 3 months for 24-hour, charbroiler or wok cooking, every 6 months for most kitchens, every 12 months for low-volume kitchens. Grease found at inspection is cleaned to ANSI/IKECA C10 (§606.3.3.2). Records name the company and the person who did the work and the date (§606.3.3.3), and a service tag goes on the hood after every service (§606.3.3.3.1). Restoration is how a system that has missed those intervals gets back inside them.
Grease depth is measured with a comb gauge, part by part. Cleaning is required at 2,000 microns (0.078 inches); 3,175 microns (0.125 inches) is critical depth, and a fan housing at that depth is a hazard flag on its own (NFPA 96 §12.6.1.1). Restoration ends when every part reads Acceptable, 50 microns or better.
Under the California Retail Food Code the health inspector checks that the exhaust system is maintained and the kitchen is free of grease build-up. A hood at critical depth shows up on the health report as well as the fire report.
Kitchens with charbroilers answer to the air district too: Rule 4692 in the San Joaquin Valley and Regulation 6 Rule 2 in the Bay Area set registration, control and record-keeping rules for charbroilers. A clean, well-pulling system is the first step to staying inside them.
Restoration served directly across the Central Valley, the Bay Area and Northern California: Merced, Stanislaus, San Joaquin, Madera, Fresno, Kings, Tulare, Kern, Sacramento and Alameda counties. Multi-site clients elsewhere in California receive an estimate that includes travel.
Hood, plenum, filters, vertical and horizontal duct, fan housing and blades, brought to 50 microns or better. Not scraped to look clean, measured to be clean.
Access panels installed where the duct cannot be reached, hinge kits and clean-out ports on upblast fans, so the next cleaning is a routine one.
Baffle filters checked for listing, fit and damage. Damaged or unlisted filters replaced with UL-listed stainless steel.
Belt, bearings, hinge, drain and containment checked and corrected so the system pulls the way it was designed to.
Comb-gauge depth on each part before we start and after we finish, with photos, on the Report of Service.
Report of Service, certificate and photos the day the work is done, in the form the fire marshal, the health inspector and your carrier ask for.
We walk the system, take grease readings on every part, measure the hood and duct run, and check the fan and filters. You get the assessment with the estimate.
Restoration is priced per foot of system, hood plus vertical and horizontal duct, so the price is set by what is there, not by how long it takes us.
The crew works overnight, after close, and stays until every part reads Acceptable. Larger systems take more than one night; the estimate says how many.
Your next cleaning is a routine one at the frequency your cooking calls for, with the certificate and reminders handled for you.
Restoration work is planned from the same readings an inspector uses, by a company whose founder is a Certified Exhaust System Inspector, and documented the way the fire marshal, the health inspector and your carrier ask to see it.
