Commercial Hood Cleaning for Grocery and Supermarket Kitchens
One vendor for every cook line in the store — deli, hot bar, rotisserie, bakery and prepared-foods — cleaned to NFPA 96 Standards, with a report and certificate filed for each location. We serve multi-store grocery clients wherever they operate.
What Grocery and Supermarket Actually Run
A modern supermarket is several kitchens hiding behind the prepared-foods counter. The rotisserie runs fat-heavy all day; the hot bar and fried-chicken program fire continuously; the bakery runs ovens on its own schedule; and the deli and prepared-foods line cook in volume for a lunch and dinner rush. Each has its own hood and exhaust, and the rotisserie in particular is one of the greasiest single appliances in any commercial kitchen. Grocery exhaust gets overlooked because a store doesn't read as a restaurant — but the cook lines behind the counter carry a restaurant's grease load, store after store.
The Part Nobody Looks At
Rotisserie and fried-chicken programs are the exposure. Rotisserie fat is heavy and continuous, and the ducting behind a prepared-foods department often runs a long way to a rooftop fan shared across the back of the store. Because grocery leadership thinks in terms of stores rather than kitchens, exhaust cleaning falls between facilities and store operations, and a chain can carry the same untended rotisserie duct in fifty stores at once. The store that reads as "just a deli" is frequently carrying more grease than the sit-down restaurant next door.
How Often NFPA 96 Requires Cleaning
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type. A continuous rotisserie or fried-chicken program sits high on that table; a bakery or a low-volume deli runs less often. The correct answer is per cook line, not per store — which is why the free inspection covers every kitchen in the store and sets an interval for each, so the rotisserie is cleaned on the cadence it needs rather than the one a store-wide schedule allows.
What the Service Covers
Every grocery cook line 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 the roof above the heavy rotisserie fans, and fan service keeps airflow up across a prepared-foods department that cooks all 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 Store
Grocery chains rarely have every store in one town, and we serve multi-store clients wherever they operate, with travel quoted into the engagement. What holds every store to the same standard is the system underneath: every cook line 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 chain, from suppression, sprinkler, extinguisher and alarm to health-department food safety — so the whole compliance picture for every store sits in one place. When facilities, an insurer or corporate asks, the answer is every store, every cook line, every service date, on one screen.