Hood cleaning
Cleaning planned for an operating food-service kitchen
Restaurant work starts with the cooking line and the exhaust path serving it. The quoted scope may include the canopy, plenum, baffles, accessible duct sections, and exhaust fan, with equipment protection and cleanup planned around the kitchen. Before-and-after photos and service information give the operator a record of the work completed; cleaning frequency should be determined from the system, cooking volume, fuel, and applicable local requirements.
Restaurant and bar requests can be scheduled during an agreed kitchen downtime window, including after-hours availability when the crew schedule allows.

