Grease fires start in your hood. We clean it out.

Two different clocks are involved. NFPA 96 sets a minimum inspection schedule based on what you cook: monthly for solid-fuel cooking, quarterly for high-volume kitchens (charbroiling, wok, 24-hour lines), semi-annually for most sit-down restaurants, and annually for low-volume operations. A full cleaning is then required whenever an inspection finds grease deposits in the system. Because cleaning follows the condition of your system rather than the calendar, real schedules run anywhere from monthly to annual. We assess what your kitchen actually produces and set the interval that keeps you compliant without paying for service you do not need.

NFPA 96 is the national fire-code standard for commercial kitchen ventilation. Fire marshals and insurers use it as the benchmark for exhaust-system cleaning. Cleaning to NFPA 96 (bare metal, hood through rooftop fan, with documentation) is what keeps you compliant, insurable, and protected from grease fires.

The whole system. A real NFPA 96 cleaning covers the hood, baffle filters, plenum, the full run of ductwork, and the rooftop exhaust fan, all cleaned to bare metal. Cleaning only the visible hood leaves grease in the duct and fan, which is exactly where fires start.

Yes. Every job includes dated before/after photos and a compliance report, plus an NFPA 96 service sticker applied on completion. That documentation is what your fire inspector and insurance carrier want to see.

Yes to both. We carry $2 million in general liability coverage, plus workers compensation and commercial auto. Most landlords and property management companies require proof of all three before a vendor can work on site, so we send a current certificate of insurance directly to you or your property manager, named exactly how they need it, usually the same day you ask.

We keep a running file on your account: what we cleaned, what we found, access details, equipment that is showing wear, and when you are next due. Every service comes with dated before and after photos, a written report, and a compliance sticker on the hood. That means our crew arrives already knowing your kitchen, and you always have the documentation an inspector or insurance carrier asks for without having to track it yourself.

Yes. We schedule around your kitchen, including nights and early mornings, so cleaning happens while you're closed and you open the next day ready to cook.

We serve commercial kitchens across Northern California, from the Sacramento metro and Placer County through the North Valley, North Coast, North Bay, East Bay, and Northern Central Valley. If you're north of Fresno, we most likely cover you.