Built for Real Restaurant Operations
Busy fry lines, charbroilers, hot chicken kitchens, bars, hotels, and institutional kitchens all load grease differently. We scope the cleaning around cooking volume, access, and inspection pressure instead of running the same canned script for every kitchen.
What We Clean
Canopy hoods, filters, plenums, accessible ductwork, fan components, grease cups, rooftop grease paths, and visible problem areas. The goal is a system that looks clean where managers can see it and is addressed where inspectors and fire risk actually care.
When to Call
Call when filters drip, odors linger, smoke hangs near the line, roof grease appears, service stickers are outdated, or an inspection date is close enough to make the clipboard feel dramatic.
What to expect after service
You get a cleaner system, before and after photos, service sticker information, and notes about visible issues that may affect inspection readiness or future maintenance.
