Commercial Hood Cleaning for Colleges and Universities
One vendor for every kitchen on campus — residential dining halls, the student union, food courts, athletic concessions, catering and the conference center — cleaned to NFPA 96 Standards, with a report and certificate filed for each location. We serve multi-campus systems wherever they operate.
What Colleges and Universities Actually Run
A university is dozens of kitchens spread across a map, each on its own rhythm. Residential dining halls fire three meals a day, every day the dorms are open; a student union runs a row of retail concepts on their own hours; athletic and event concessions sit cold for weeks and then fire hard for a single game day or commencement; and behind them a central catering kitchen and, on many campuses, a hotel and conference center. Each has its own hood, its own duct run, and its own rooftop fan, and each loads grease at a rate the others don't. The kitchens that get missed are the seasonal ones — the concession stand that fires six Saturdays a year still carries a heavy grease load each time, and it rarely sits on anyone's cleaning schedule.
The Part Nobody Looks At
Campus exhaust systems are long and old. Dining halls in decades-old residence buildings run ductwork through walls and up multiple floors to rooftop fans that facilities staff rarely see between cleanings, and the highest-volume kitchen on campus — a three-meal residential hall — is often the one on the least-attended schedule because it is treated as routine. Athletic concessions are the opposite risk: intense, infrequent, forgotten. When a different local contractor handles each building, the campus has no single view of which duct was cleaned when, and the gaps hide in the buildings nobody thinks of as kitchens.
How Often NFPA 96 Requires Cleaning
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type. A three-meal residential dining hall needs cleaning far more often than a game-day concession stand or a seasonal catering kitchen. The correct answer is per kitchen, not per campus — which is why the free inspection covers every kitchen on campus and sets an interval for each, rather than putting the whole institution on one blanket schedule that over-cleans a union café and neglects a dining hall.
What the Service Covers
Every campus kitchen gets the full system: hood, plenum, the full duct run, and the rooftop fan, cleaned to NFPA 96 Standards and photographed at every accessible surface. Filters are pulled and exchanged off site under our Grease Filter Exchange program — never cleaned in your kitchen, where grease-laden wash water would enter the drain, damage the grease interceptor and violate the Clean Water Act. Rooftop grease containment protects aging roof membranes above high-volume dining-hall fans, and fan service keeps airflow up across a campus that feeds thousands a day. You see the work at every phase of the engagement — the schedule, the crew on site, the photographs as they are taken, and the report and certificate the moment they are issued — not a single certificate weeks later. Every visit produces a Report of Service and a Certificate of Service, filed by location.
One Standard, Every Campus
University systems rarely have every campus in one town, and we serve multi-campus clients wherever they operate, with travel quoted into the engagement. What holds every campus to the same standard is the system underneath: every kitchen is scheduled and verified in HoodOps, and every service record is sealed in EvidLY. EvidLY holds more than our own work — it tracks every fire safety and food safety vendor across the institution, from suppression, sprinkler, extinguisher and alarm to health-department food safety — so the whole compliance picture for every campus sits in one place. When EH&S, an insurer or the system office asks, the answer is every campus, every kitchen, every service date, on one screen.