Commercial Hood Cleaning for Restaurants and Restaurant Groups
One vendor for every location in your group — cleaned to NFPA 96 Standards, with a report and certificate filed for each restaurant, ready for your fire marshal and your insurer.
What Restaurants and Groups Actually Run
A restaurant is the kitchen NFPA 96 was written for: a hood over a cook line firing hard through every service, a duct to a rooftop fan, and a grease load that builds every day the doors are open. For a single independent that is one system to keep on schedule. For a group — several concepts, or the same concept in a dozen cities — it is a dozen systems, each with a different menu, a different grease profile, and often a different local contractor, which means a different standard and a different record at every location. The problem a group has that an independent doesn't is consistency across the map.
The Part Nobody Looks At
The cook line is the obvious risk; the inconsistency is the hidden one. A char-broiler or wok line loads grease fast, and every location in a group has its own version — but when each restaurant is cleaned by a different vendor on a different schedule, the group has no single view of which duct was serviced when. The location that gets missed is the one whose local contractor quietly fell behind, and nobody at the group level knew until a fire marshal or an insurer asked. A group is only as compliant as its least-attended location.
How Often NFPA 96 Requires Cleaning
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type. A high-volume char-broiler or wok line sits near the top of that table; a lighter menu runs less often. The correct answer is per kitchen, by what it cooks — which is why the free inspection covers every location in the group and sets an interval for each, rather than putting different menus in different cities on one blanket schedule.
What the Service Covers
Every restaurant 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 fan, and fan service keeps airflow up on a cook line that fires every service. 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 Location
A restaurant group rarely has every location in one town, and we serve multi-unit 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 group, from suppression, sprinkler, extinguisher and alarm to health-department food safety — so the whole compliance picture for every location sits in one place. When a fire marshal, an insurer or your corporate office asks, the answer is every location, every kitchen, every service date, on one screen.