Houston restaurant hood cleaning — certified, fire-code compliant.

Certified crew, a dated NFPA 96 certificate every visit, and scheduled service that keeps you inspection-ready. No compliance gaps, no surprises.

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Certified technicians Licensed & insured After-hours service

NFPA 96

Cleaned to code

Same

Certificate on-site

Greater

Houston served

Compliance snapshotWhat every visit gives you

Full exhaust cleaned to code✓

Dated NFPA 96 certificate✓

Before & after photos✓

Service sticker on your hood✓

Miss your schedule?FIRE + INSURANCE RISK

We keep you on the right side of the fire marshal.

What you get

Everything to stay compliant — handled

We deal with the grease and the paperwork so you can focus on the food.

Full exhaust cleaning

Hood, filters, ductwork and roof fan cleaned bare-metal to code — removing the grease that fuels kitchen fires.

📄

Compliance certificate

A dated NFPA 96 certificate and service sticker every visit — exactly what your inspector and insurer require.

🗓️

Set-and-forget schedule

Monthly, quarterly or semi-annual — matched to your kitchen so you never fall out of compliance.

Set by code

How often your kitchen needs it

NFPA 96 sets cleaning frequency by how hard you cook. We'll confirm which fits — and put it on autopilot.

Monthly

High-volume · 24-hour · wok · charbroil

Solid-fuel & heavy-grease kitchens

Busy bars & late-night spots

Highest fire-code priority

Quarterly

Moderate-volume kitchens

Most sit-down restaurants

Cafés & diners

The most common schedule

Semi-annual

Low-volume · seasonal

Churches & day-camps

Seasonal & light-use kitchens

Twice a year to stay clear

Simple

How it works

Three steps, and you're compliant.

Tell us about your kitchen

A few quick details — how many hoods and how busy you cook. Takes under a minute.

Get a straightforward price

Flat, honest pricing for your setup and schedule. No games, no surprise add-ons.

We clean & certify

Certified crew handles it after hours — you get the certificate for your file and your inspector.

Why it's not optional

Skip it and it costs you

Fire code requires commercial kitchen exhaust to be cleaned on a schedule. Miss it and you're risking your inspection, your insurance, and a real fire.

✓ Pass your fire-marshal inspection the first time
✓ Keep your insurance valid — no compliance gaps
✓ Cut the #1 cause of kitchen fires: grease buildup
✓ Protect your building, your crew, and your doors staying open

NFPA 96

The national standard for commercial kitchen exhaust. Frequency is set by how hard your kitchen cooks:

High-volume / 24-hr / wok / charMonthly

Moderate-volume kitchensQuarterly

Low-volume / seasonalSemi-annual

Good to know

Questions we hear a lot

How often do I need my hood cleaned?

NFPA 96 sets it by cooking volume — monthly for high-volume, 24-hour, wok or charbroil kitchens; quarterly for moderate; semi-annual for low-volume. We'll tell you exactly which applies to yours.

Do I get proof for my inspector?

Yes. Every visit leaves a dated NFPA 96 compliance certificate and a service sticker on your hood — exactly what the fire marshal and your insurer want to see.

What does the cleaning cover?

The full exhaust system — hood, filters, ductwork, and the exhaust fan on the roof — cleaned to bare metal where code requires it.

Will it disrupt service?

No. We work after hours or before you open, so your kitchen is ready to cook when you are.

Are you certified and insured?

Yes — certified technicians, licensed and insured, cleaning to the NFPA 96 standard.

Free · no obligation

Get your quote

Tell us about your kitchenA few quick details — under a minute.

We send an honest priceFlat pricing for your setup and schedule.

We clean & certifyCertified crew — you get the certificate.

Prefer to talk? Call (713) 912-2151.