Serving Western Massachusetts & Northern Connecticut · Since 1996
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— NFPA-96 Compliance · Specialty Service

Commercial kitchen
exhaust cleaning,
documented for
your inspector.

Every restaurant, school cafeteria, and hospital kitchen in Massachusetts is required by NFPA-96 to have its hood and exhaust system cleaned on a regular schedule. We’re one of the few cleaning teams in Western Mass with the certifications, equipment, and documentation process to do it right.
Schedule a kitchen assessment
or call (413) 786-9853 →
01 A restaurant hood ready for service
NFPA 96
National standard for commercial kitchen exhaust cleaning that we comply with on every job.
4×/yr
Recommended cleaning frequency for high-volume restaurant kitchens.
$1,200
Average annual fine for an out-of-compliance commercial kitchen in Massachusetts.
100%
Documented service — every job logged with date, technician, and before/after photos.
— WHY THIS
MATTERS

Grease doesn't ignite slowly. It explodes.

Restaurant kitchens fail inspections — and worse, catch fire — when grease accumulates in the hood, the plenum, the duct run, and the rooftop fan. NFPA-96 exists because grease fires are one of the most destructive things that can happen to a restaurant. Insurance companies know this. So do inspectors.

What separates a real NFPA-96 cleaning from a cheap one isn’t the hood. It’s the parts of the system that aren’t visible — the horizontal duct runs, the elbows, the rooftop fan housing. A surface clean leaves the fire hazard in place. We don’t do that.

What's included in every kitchen exhaust service

  • Full hood and grease trough cleaning, hand-scraped where needed
  • Baffle filter removal, soak, and replacement
  • Plenum and access panel cleaning
  • Horizontal and vertical duct run cleaning, full length
  • Rooftop fan housing and blade cleaning
  • Curb and roof inspection for grease leaks
  • Before-and-after photography of every accessible section
  • Dated certificate of cleaning sized to post in the kitchen for inspectors

Who we work with

Independent restaurants, regional chains, hotel and senior-living kitchens, hospitals, school cafeterias, and food-service operations inside larger facilities. Whether you have a single hood over a six-burner range or a multi-line operation with separate fryer, charbroiler, and oven exhaust paths, we handle it.

— Pre-scheduled maintenance

Keep your kitchen on a rhythm. Never miss an inspection.

The kitchens that pass inspections without drama are the ones on a schedule. We set you up on a quarterly, semi-annual, or annual cadence based on your cooking volume and your insurer’s requirements, and we own the calendar.
You won’t get a surprise inspector visit and realize the last cleaning was eight months ago. We’ll have been there. The certificate will be on the wall. The inspector will move on.

Quarterly

High-volume kitchens, charbroilers, wok ranges, 24/7 operations.

Semi-annual

Standard restaurant volume, mixed cooking equipment, school cafeterias.

Annual

Low-volume operations, senior-living, dishroom or steam-equipment exhaust.

— WORKED AROUND YOUR SERVICE

Your kitchen never goes dark for cleaning.

We schedule overnight, pre-open, or between-shift — most restaurant accounts get cleaned between 11pm and 5am, so your team walks in to a clean kitchen with the certificate already posted. The only thing we won’t do is interrupt your dinner service.
— Honest pricing

The number on the estimate is the number on the invoice.

Most kitchen cleaning quotes are built to grow. The estimate looks reasonable, and then the invoice has line items you didn’t agree to. We don’t work that way.
Our quotes are fixed. We walk your kitchen, count the hoods, measure the duct runs, and give you a number — and that’s the number. If we find something unexpected mid-job, we stop and call you before we touch it.
— Documented results

The proof is in the before and after.

Every job is photographed. This is an actual duct run from a recent commercial account — same section, before our service and after.
Actual ADC job — commercial duct run, before and after service.