Exhaust & Hood Cleaning

CERTIFIED HOOD AND EXHAUST SYSTEM CLEANING SERVICES FOR 
BUFFALO & ROCHESTER, NY

Our technicians are certified in NFPA 96, NFPA 10 and NFPA 17-A for your peace of mind. We offer thorough and effective restaurant exhaust hood cleaning services for Buffalo, NY and Rochester, NY to ensure that your exhaust system is working properly and safely. 

If it’s not cleaned regularly, things like grease, grime and other residue can block the airways in your exhaust system, leading to a buildup of smoke, unhealthy breathing conditions and inefficient air flow. Our team will make sure your entire system, from the hood and everything in between, is spotlessly clean. To get started, give us a call today and learn more about our exhaust hood cleaning services. 
shining clean exhaust hood

Restaurant Hood Cleaning

Maintaining a clean and efficient restaurant hood system is essential for ensuring a safe and healthy kitchen environment. Over time, grease, oil, and grime can accumulate in the exhaust system, creating potential fire hazards and reducing airflow, which can lead to unpleasant odors and unhealthy air quality. Regular professional cleaning of the exhaust hood and its components helps not only to remove this buildup but also ensures compliance with National Fire Protection Association (NFPA) guidelines, which outline specific cleaning frequencies based on cooking volume and methods. By keeping your hood system in top condition, you promote better airflow, reduce risks associated with grease buildup, and create a safer workspace for kitchen staff. 

Give Us a Call Today for Restaurant Hood Cleaning Services!


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NATIONAL FIRE PROTECTION ASSOCIATION (NFPA) INSPECTION FREQUENCIES
According to the National Fire Protection Association (NFPA), specific cooking equipment requires different inspection frequencies. Depending on the types of food or the volume of cooking, you may need to have your equipment inspected more frequently. The guidelines are as follows:
Type or Volume of Cooking Inspection Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling or wok cooking Quarterly
Systems serving moderate-volume cooking operations Semi-Annually
Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses or senior centers Annually