Commercial Kitchen Exhaust Cleaning in Baytown.
Commercial kitchen exhaust cleaning in Baytown, TX for any operation running a Type I hood — restaurants, hotels, hospitals, schools, and cafeterias. We degrease the complete exhaust path from the hood plenum through the duct to the rooftop fan, and leave you with the NFPA 96 documentation your Harris / Chambers County inspector expects.
Commercial kitchen exhaust cleaning in Baytown, covering the hood plenum, filters, ductwork and rooftop fan with a dated service record. Contact Texas Hood Cleaning Co. to confirm scope, access and scheduling. Request a quote at (713) 912-2151.
Commercial Kitchen Exhaust Cleaning — what you get
Around Baytown — the San Jacinto Mall area and ship-channel corridor, with steady casual-dining demand — a lapsed exhaust-cleaning schedule is exactly the kind of thing a fire inspection or insurance audit catches. We keep local kitchens ahead of it.
Best for: Any facility with a commercial cook line — restaurants, hotels, healthcare, schools, corporate cafeterias.
- Complete Type I exhaust system degreased to code
- Hood plenum, filters, vertical + horizontal duct, and fan
- Dated service record and access-panel labeling
- Photo documentation of the full system
- Scheduled recurring visits matched to your volume
The thing most people miss
In Baytown, larger facilities often have long horizontal duct runs and multiple hoods tied to one fan — grease collects at every turn and low point. A proper exhaust cleaning opens the access panels and cleans the whole run, not just the hood.
Commercial Kitchen Exhaust Cleaning — questions we hear
What counts as a commercial kitchen exhaust cleaning?
A full NFPA 96 cleaning of the Type I exhaust system: hood, filters, the entire duct run, and the rooftop exhaust fan — degreased to bare metal where the standard requires and documented.
Do hotels and schools in Baytown need this too?
Yes. Any facility operating a commercial cook line under a grease hood falls under NFPA 96, including hotels, hospitals, schools, and corporate cafeterias.
How is frequency determined?
NFPA 96 separates inspection for grease buildup from cleaning. Baseline inspection intervals are monthly for solid-fuel cooking, quarterly for high-volume cooking such as 24-hour, charbroil or wok operations, semiannually for moderate volume, and annually for low volume. Cleaning depends on the deposits found; confirm the adopted requirements and any shorter interval with the local authority and qualified technician.
Do you label the access panels?
Yes. We confirm and mark cleanout access points so future service and inspections go faster.
Get your quote
Start with your name and one way to reach you. We will confirm the kitchen details before preparing a written quote. No obligation.
Prefer to talk? Call (713) 912-2151.