Commercial Hood Cleaning for Food Trucks and Mobile Kitchens
One vendor for every unit in your fleet — cleaned to NFPA 96 Standards, with a report and certificate filed for each truck, ready for your fire and health inspections.
What Food Trucks and Mobile Kitchens Actually Run
A food truck is a full commercial kitchen compressed into a few feet. The hood, duct and fan are small, but the cooking is not — a truck often runs a flat-top, a fryer and a char-broiler in a space with almost no room for grease to go anywhere but into the system. NFPA 96 applies to a mobile cooking operation the same as it does to a building; the exhaust is just smaller and harder to reach. For a fleet operator, the challenge is not any single truck but keeping a dozen small systems on schedule when every one of them is somewhere different every day.
The Part Nobody Looks At
Small systems load fast. A char-broiler or fryer running in a tight enclosure sends grease into a short duct and a compact fan with very little margin, so a mobile hood can reach a dangerous grease level faster than a much larger restaurant hood. Trucks also get skipped precisely because they are small and mobile — there is no building, no facilities manager, no fixed address, so exhaust cleaning is the maintenance a busy fleet defers first. A grease fire in a confined mobile kitchen, feet from the operator and the propane, is among the most dangerous in the trade.
How Often NFPA 96 Requires Cleaning
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type, and a truck running solid fuel or high-volume frying sits high on that table despite its size. The correct answer is per unit, by what it cooks — which is why the free inspection covers every truck in the fleet and sets an interval for each, rather than assuming a small system needs cleaning less often than a large one. Often it needs it more.
What the Service Covers
Every unit gets the full system its size allows: hood, plenum, duct and 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 the truck, where grease-laden wash water would enter the drain, damage the grease interceptor and violate the Clean Water Act. 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 unit.
One Standard, Every Unit
A fleet is a dozen kitchens that are never in the same place twice, and we come to where the trucks are. What holds every unit to the same standard is the system underneath: every truck 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 requirement across the fleet, from suppression and extinguishers to health-department food safety — so the whole compliance picture for every unit sits in one place. When a fire inspector, a health inspector or a commissary operator asks, the answer is every unit, every service date, on one screen.