Commercial Hood Cleaning for Institutional Kitchens
One vendor for every institutional kitchen you run — corrections, corporate and campus dining, central commissaries and government facilities — cleaned to NFPA 96 Standards, with a report and certificate filed for each site. We serve multi-site institutional clients wherever they operate.
What Institutional Kitchens Actually Run
An institutional kitchen exists to feed a fixed population at scale, every day, with no consumer traffic to schedule around. A corrections kitchen, a corporate dining hall, a government cafeteria, or a central commissary that preps for a dozen downstream sites all share the same shape: high, steady volume; equipment that runs hard; and a single operator responsible for many kitchens at once. There is no closed day and no slow season — the population still eats — so the cleaning has to be planned into the operation, and access, security and continuity all matter as much as the grease itself.
The Part Nobody Looks At
Scale and access are the twin problems. A commissary or corrections kitchen produces at a volume that loads ducts fast, and the very things that make these sites secure — controlled access, fixed schedules, limited windows — make the rooftop fans and long duct runs harder to reach and easier to defer. When one operator runs many such kitchens, a single overlooked standard means the same untended duct repeated across every site. High volume plus hard access is exactly the profile where a system slides past its interval unnoticed.
How Often NFPA 96 Requires Cleaning
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type. A high-volume corrections or commissary kitchen sits near the top of that table; a low-volume break-room or satellite kitchen runs less often. The correct answer is per kitchen, not per site — which is why the free inspection covers every kitchen and sets an interval for each, planned around the access and continuity the institution requires.
What the Service Covers
Every institutional 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 high-volume fans, and fan service keeps airflow up in a kitchen that produces at scale every 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 site.
One Standard, Every Site
Institutions rarely have every kitchen in one place, and we serve multi-site clients wherever they operate, with travel quoted into the engagement. What holds every site 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 site sits in one place. When facilities, an inspector, an auditor or an insurer asks, the answer is every site, every kitchen, every service date, on one screen.