Restaurant Hood & Exhaust Cleaning in San Diego
Your exhaust system is the number-one fire risk in your building, and NFPA 96 sets mandatory cleaning frequencies most kitchens must follow — typically quarterly for most restaurants, monthly for solid-fuel and heavy-volume cooking. OH cleans hoods, filters, ducts, and fans to bare metal, applies the certification sticker your fire inspector and insurance carrier look for, and photographs the system before and after. Grease service and hood service on one schedule, one invoice: nobody else in Southern California offers that.
Why kitchens choose us
Cleaned to bare metal
Hood, filters, ducts, and fan — scraped, degreased, and pressure-washed to NFPA 96 standard.
Certification sticker + photo report
The proof your fire marshal and insurance carrier ask for.
One schedule with your grease service
One crew, one invoice, one calendar reminder.
How It Works
- 1
Protect the kitchen
Plastic containment, floors and equipment covered.
- 2
Access & scrape
Panels off, ducts and fans opened, grease scraped and bagged.
- 3
Degrease & wash
Hot-water pressure wash to bare metal, top to bottom.
- 4
Reassemble, sticker & document
Certification sticker applied, photo report delivered.
Hood cleaning quoted by system size
Priced by system length, complexity, and access. Ask for a written quote — bundle savings when combined with grease service.
Request a QuoteFrequently Asked
How often is hood cleaning required?
NFPA 96 frequency depends on cooking volume and fuel: monthly for solid fuel, quarterly for high-volume or charbroiling operations, semi-annually for moderate volume, annually for low volume. Your insurance carrier may require proof — our sticker and photo report are that proof.