Kitchen Hood Cleaning

What this service covers

Commercial kitchen hood cleaning focuses on the canopy, plenum, and removable parts where cooking grease collects above the line. Our technicians clean these surfaces as part of a planned exhaust-maintenance visit so your hood can continue capturing smoke, steam, and grease vapor during service.

Why it matters

Grease that builds up on hood surfaces and in the plenum can restrict capture at the cooking line and add fuel load inside the exhaust path. Routine hood cleaning is a practical way for restaurants, hotels, and institutional kitchens to keep the most visible—and most used—part of the exhaust system in better condition between deeper duct and fan work.

Who it is for

• Restaurants and independent foodservice kitchens
• Hotel and institutional dining operations
• Kitchens scheduling recurring exhaust maintenance
• Operators who want a clear record of hood cleaning work

• Targets grease on hood interiors, exteriors, and plenums
• Supports clearer capture of smoke and vapor at the cooking line
• Can include before-and-after photos when documentation is part of the job
• Pairs cleanly with filter, grease duct, and exhaust fan cleaning

Signs it may be time to schedule

These are practical operational cues—not a code diagnosis or inspection result.

• Visible grease on hood surfaces or filters
• Strong grease odor around the cooking line
• Reduced capture of smoke or steam at the hood
• Cleaning intervals that no longer match your cooking volume

Our process

1. 1

   Walk the cooking line and note hood type, plenum access, and filter layout

2. 2

   Protect the line and confirm which hood surfaces are in today’s scope

3. 3

   Degrease canopy interiors/exteriors and the plenum as agreed

4. 4

   Clean grease troughs, cups, and in-scope baffle filters

5. 5

   Share photos when included and note any duct or fan follow-up