Questions
Questions we get asked.
How often does my hood system need cleaning?
It depends on how you cook. Solid-fuel kitchens need the most frequent service, high-volume and charbroiling kitchens next, most full-service restaurants less often, and low-volume kitchens least. We confirm where yours lands during the walkthrough.
What does a full cleaning include?
The hood surfaces, the filters, the plenum behind them, the entire duct run from hood to fan, and the exhaust fan itself. Not just the parts visible from the kitchen.
Do you clean fire suppression systems?
No. That's a separate certification and a separate visit by a qualified company. We work around your suppression system without disabling it.
Will you interrupt service?
No. We work after you close, so your kitchen never loses an operating hour.
What do I get afterwards?
Before-and-after photos of every system, a written service report documenting the work, and a dated sticker on the access panel.
How do you price a job?
By how many systems you have, the linear feet of hood and duct, and how we reach the fan. We quote on site rather than over the phone, because a number given sight unseen is a guess that gets revised later.
How long does a cleaning take?
Most single-system kitchens are a few hours. Larger kitchens with multiple systems take longer. We'll tell you what to expect when we quote.
Do I need to be there?
Someone needs to let us in and lock up, but you don't need to stay. Your report and photos will be in your inbox before you open.