Mill Valley Commercial Kitchen Hood Cleaning

Yes. Mill Valley is part of our Northern California service area, and commercial kitchen exhaust cleaning is our core work here. We clean the entire system to NFPA 96 standard, the hood, baffle filters, plenum, the full run of ductwork, and the rooftop exhaust fan, down to bare metal. Cleaning only the visible hood leaves grease in the duct and fan, which is exactly where fires start and spread. Every Mill Valley job ends with a dated before and after photo report and a compliance sticker for your records. Whether you run one location or several across Marin County, call or text us and we will get you on the schedule.

Two separate things set your schedule. NFPA 96 requires your system be inspected on a minimum schedule based on what you cook: monthly for solid-fuel cooking, quarterly for high-volume kitchens like charbroiling, wok, and 24-hour operations, semi-annually for most moderate-volume sit-down restaurants, and annually for low-volume operations like churches, seasonal kitchens, and senior centers. A full cleaning is then required whenever that inspection finds grease deposits. Because cleaning follows the actual condition of the system rather than the calendar, real Mill Valley kitchens land anywhere from monthly to annual service. Getting it wrong in either direction costs you, too often wastes money, too rarely risks a fire and a failed inspection. We assess your system and land on the schedule that keeps you both safe and compliant.

That is the goal of every job. We clean to the NFPA 96 standard that the Mill Valley Fire Department enforces across Marin County, then leave you with the documentation an inspection actually requires: dated before and after photos, a written compliance report, and a service sticker on the hood showing when the work was done. Fire marshals check for both a clean system and current records, and a gap in either can mean a fine or a forced closure. Just as important, if you ever have a grease fire, your insurance carrier will ask for your cleaning records, and missing documentation can mean a denied claim. We make sure you always have that proof on hand.

Yes. We schedule Mill Valley jobs around your hours, including nights and early mornings, so the cleaning happens while you are closed and you open the next day ready to cook. A commercial kitchen cannot afford to go dark during service, so we work when you do not. We can usually get you on the calendar the same week, and for recurring accounts we set a standing schedule so you never have to remember to book it. Call or text and we will find a time that keeps your kitchen running.

Price depends on your system, so we give you a straight quote rather than a vague range. The main factors are how many hoods you run, the size and length of your ductwork, your cook type and grease load, roof access to the fan, and how long it has been since the last real cleaning, since heavy buildup takes more labor. A small Mill Valley kitchen cleaned on a regular schedule costs far less than a neglected system being brought back to code for the first time. Tell us your cook type, hood count, and city and we will give you a real number. Quotes are always free.