Commercial Hood Cleaning for Senior Living and Care Communities
One vendor for every kitchen in your community — the main dining room, the bistro, and the care-unit kitchens — cleaned to NFPA 96 Standards, with a report and certificate ready for your fire marshal and your licensing survey.
What Senior Living and Care Communities Actually Run
A senior living or care community feeds residents three meals a day, every day, in a building where those residents also live and sleep. The main dining kitchen runs at volume; a bistro or café serves between meals; and assisted-living or memory-care units often have their own smaller kitchens. Each has its own hood, duct and rooftop fan. What sets these buildings apart is not the cooking volume but the occupancy: the people served cannot evacuate quickly, so the fire risk a greasy duct represents carries a weight it doesn’t in a restaurant, and the exhaust system runs above and around residents who never leave.
The Part Nobody Looks At
The danger is the combination of a continuous dining kitchen and a resident population that cannot move fast. The main kitchen runs every day with no closed day to clean against, so grease builds without a natural pause, and its ducts run through a building full of people who would be slow to evacuate. Smaller care-unit kitchens are the ones that fall off the schedule entirely — low volume, easy to overlook, but still venting through the same occupied structure. A deferred cleaning here is not just a code problem; it is a life-safety problem in a building designed around people who need help to leave it.
How Often NFPA 96 Requires Cleaning
NFPA 96 sets frequency in Table 12.4 by cooking volume and equipment type. A continuous main dining kitchen runs on a shorter interval than a small care-unit kitchen or a between-meals bistro. The correct answer is per kitchen, not per building — which is why the free inspection covers every kitchen in the community and sets an interval for each, so no kitchen venting through an occupied residence slides past its cleaning.
What the Service Covers
Every community 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 of an occupied residence, and fan service keeps airflow up in a dining kitchen that runs 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 location.
One Standard, Every Kitchen
A community that hands each kitchen to a different contractor has no single view of the fire risk running through a building its residents cannot quickly leave. We clean every kitchen in the community 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 community, from suppression, sprinkler, extinguisher and alarm to health-department food safety — so when the fire marshal, a state licensing survey or a CMS survey asks, the whole life-safety picture is in one place and current — no K-tag gap to reconstruct.