Commercial Hood Cleaning for Hotels and Hospitality
One vendor for every kitchen in your hotel — restaurant, banquet, room service and employee dining — cleaned to NFPA 96 Standards, with a Report of Service and a Certificate of Service filed for each location. We serve multi-location hospitality clients wherever they operate.
What Hotels and Hospitality Actually Run
A full-service hotel is not one kitchen but four or five, and they never run on the same clock. The restaurant line fires every service; the banquet and catering kitchen sits cold between events, then runs hard for a 400-cover gala; room service works overnight when everything else is dark; and the employee dining room feeds a shift-change rush nobody sees. Each has its own hood, its own duct run, and its own rooftop fan, and each loads grease at a different rate. A banquet hood that only fires for weddings still deposits grease every time it runs, and a duct left on the restaurant's schedule while the banquet kitchen is treated as an afterthought is exactly where a fire finds room to start.
The Part Nobody Looks At
The danger in a hotel kitchen is rarely the hood you can see. It is the shared and forgotten runs: the long horizontal ducts that carry grease from a basement banquet kitchen up several floors to a rooftop fan, and the fan housings on the roof where nobody looks between cleanings. Banquet and catering kitchens are the most under-served, because their volume is invisible on a calendar — a kitchen that fires twice a month can carry a heavier grease load than a café that runs all day, if the twice-a-month service is high-volume frying for a full ballroom. When one contractor cleans the restaurant and the banquet kitchen is on a different schedule or no schedule at all, that duct is the gap.
How Often NFPA 96 Requires Cleaning
NFPA 96 sets cleaning frequency in Table 12.4 by cooking volume and equipment type, not by the type of building. A hotel's restaurant line and any high-volume banquet frying typically fall in the monthly-to-quarterly range; lower-volume outlets and employee dining may run semi-annually. The correct answer is per kitchen, not per location — which is exactly why the free inspection covers every kitchen in the hotel and sets an interval for each, rather than putting the whole building on one blanket schedule that over-cleans one line and neglects another.
What the Service Covers
Every hotel 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 membrane above a busy exhaust fan, and fan service keeps airflow where it should be so a hot banquet kitchen stays workable. 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 of Service and the Certificate of Service 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 Location
Hotel groups rarely have every location in one town, and we serve multi-location hospitality clients wherever they operate, with travel quoted into the engagement. What holds every location 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 portfolio, from suppression, sprinkler, extinguisher and alarm to health-department food safety — so the whole compliance picture for every location sits in one place. When corporate, an insurer or a franchisor asks, the answer is every location, every kitchen, every service date, on one screen.