What's included
Why it matters
Grease buildup in hoods and ducts is the #1 cause of commercial kitchen fires in the U.S. Most jurisdictions require professional hood cleaning every 3-6 months depending on cook volume. Failure to maintain records can result in failed health inspections, higher insurance premiums, and liability in the event of a fire.
Our process
Pre-service walkthrough
Our technician reviews your kitchen layout, equipment, and last service records before starting.
Protection and containment
We cover your equipment and floors with plastic sheeting to protect your kitchen during the cleaning process.
Full degreasing
Hot-water pressure washing with commercial-grade degreaser removes all accumulated grease from hood to rooftop.
Fan and duct inspection
We inspect the exhaust fan, belts, and accessible ductwork for damage or blockage and flag any issues.
Final inspection and report
Your technician walks you through before/after photos and hands you a signed service certificate for your records.
Frequently asked questions
How often does my hood need to be cleaned?
NFPA-96 requires cleaning frequency based on cooking volume: monthly for high-volume fryers, quarterly for most restaurants, semi-annually for light-use kitchens. We help you determine the right schedule during your first visit.
Do you provide a compliance certificate?
Yes. Every visit includes a signed service certificate with photos, technician name, date, and scope of work - exactly what your health inspector, insurance carrier, and fire marshal need.
Can you service hoods after business hours?
Absolutely. We routinely schedule cleanings during overnight or early morning hours so you experience zero disruption to your service.
What areas of North Dakota do you serve?
We serve Bismarck, Mandan, and surrounding communities within 150 miles, including Dickinson, Jamestown, Minot, and more.