Commercial Hood Cleaning for Hospitals and Healthcare
One vendor for every kitchen in your facility — main cafeteria, retail café, and the nutrition-services kitchen that never closes — cleaned to NFPA 96 Standards, with a report and certificate ready for your fire marshal and your accreditation survey.
What Hospitals and Healthcare Actually Run
A hospital kitchen runs on a clock no restaurant keeps. The main nutrition-services kitchen produces patient meals around the clock, every day of the year, with no closed day to schedule a cleaning against. Around it sit a public cafeteria, one or more retail cafés, and often a physicians' dining room, each with its own hood, duct and rooftop fan. The core kitchen is high-volume and continuous, which puts it near the top of the frequency table, and it is the hardest to take offline — so the cleaning has to be planned around production, not the other way around.
The Part Nobody Looks At
The continuous kitchen is the exposure. A nutrition-services line that never fully shuts down accumulates grease without the natural pause a nightly-close restaurant gets, and its long ducts often run through occupied clinical floors to reach a rooftop fan — the last place a facility wants a fire, and the hardest place to inspect. Because the kitchen cannot simply close, there is real pressure to defer or shorten a cleaning, which is exactly how a high-volume system slides past its interval. The rooftop fans serving these kitchens are frequently the most neglected component on the whole campus.
How Often NFPA 96 Requires Cleaning
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type. A high-volume, continuous nutrition-services kitchen sits near the top of that table; a low-volume physicians' dining room or a coffee-forward café runs far less often. The correct answer is per kitchen, not per building — which is why the free inspection covers every kitchen in the facility and sets an interval for each, and plans the cleaning of the continuous kitchen around production so it is never deferred.
What the Service Covers
Every hospital 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 the roof above fans that run continuously, and fan service keeps airflow up in a kitchen that cannot afford to run hot. 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 Kitchen
A hospital that hands each kitchen to a different contractor ends up rebuilding its compliance record every time a surveyor arrives. We clean every kitchen in the facility to one NFPA 96 standard and hold the records the same way. Every kitchen is scheduled and verified in HoodOps, and every service record is sealed in EvidLY — which tracks every fire safety and food safety vendor across the facility, from suppression, sprinkler, extinguisher and alarm to health-department food safety — so when the fire marshal, EH&S or an accreditation survey asks, the whole picture is in one place and current.