We clean restaurant exhaust systems

Why exhaust grease is a fire risk

Every time a line cooks, grease vapor rises into the hood. The filters catch some of it. The rest settles on the metal all the way up the exhaust to the fan on the roof, and the layer gets thicker every shift.

That layer burns. A flare-up that reaches a coated hood can pull fire up into the duct. Up there it is hard to reach and hard to put out, which is why fire inspectors and insurers ask when the hood was last cleaned.

What a full exhaust cleaning includes

We start with the cooking line off and cool. The equipment gets covered in plastic, and we wrap the hood so the grease water runs to one collection point instead of across your floor. Then we scrape the heavy buildup by hand and wash the system from the hood up to the fan until the metal is bare.

The filters come out and get degreased on their own. The fan on the roof gets opened up and its bowl and blades cleaned, which goes much faster when the fan sits on a hinge kit. When we finish, the filters go back in and we walk you through what we cleaned.

We also clean industrial plants and equipment

Outside of kitchens, we take on industrial plant cleaning, heavy equipment cleaning, overhead cleaning and commercial power washing. Plant floors and machines collect the same oily film a kitchen does, and overhead pipes and beams hold dust and grease where nobody looks. Tell us what the building is used for and we will look at it before we price the work.