Hood Cleaning for Restaurants
We clean the hood, ducts and rooftop fan after your last table leaves, so the next shift opens to a clean, inspection-ready kitchen.
Restaurant Hood Cleaning at a Glance
Most restaurants cook all day and close at night. That is when we work.
- How often
- Every 6 months for most full-service restaurants. Every 3 months with charbroilers, woks or 24-hour cooking. Monthly with wood or charcoal.
- When we work
- After close or before opening. We work 24/7, so no service is lost.
- What we clean
- Hood, filters, plenum, ducts, rooftop fan and the grease containment, not only the parts you can see from the line.
- What you get
- A dated sticker on the hood, before and after photos, and a report for your fire inspector, health inspector and insurer.
How a Restaurant Cleaning Goes
Quote by cooking type
Tell us what you cook, how many hoods you have and when the system was last cleaned.
We arrive after close
Most restaurants book the hours between close and prep.
We cover and protect
Fryers, ranges and prep tables are covered, and plastic channels water and grease away.
We clean the whole system
Hood, filters, ducts and rooftop fan are scraped, degreased and hot-water pressure washed.
Photos and sticker
A dated sticker goes on the hood and the photo report follows.
Built Around How Restaurants Cook
A taqueria with a charbroiler, a ramen shop with a stock pot burner and a steakhouse with a wood-fired grill all need different schedules. NFPA 96 sets the schedule by what you cook and how much, and we put you on the right one with your free quote.
A-1 is family owned since 2011 and run by Yasser. When you call, you reach the person who plans your cleaning. We send a reminder 2 to 3 weeks before a cleaning is due and again a couple of days before.
What You Get
- A schedule that matches your cooking type
- Overnight and after-close cleaning
- Dated sticker and photo report
- Reminders before every cleaning
- Fryers, grills and ranges degreased the same night, if you want it
From Our Own Jobs
Real kitchens we have cleaned. You get the same kind of photos after yours.
Also From A-1
Questions We Hear From Restaurants
How often does my restaurant need a hood cleaning?
NFPA 96 sets it by cooking volume. Wood or charcoal cooking is monthly, high-volume cooking such as charbroiling, wok or 24-hour kitchens is every 3 months, moderate volume is every 6 months and low volume is once a year. We recommend a schedule with your free quote.
Can you clean while my kitchen is closed for the night?
Yes. We work 24/7, so most restaurants are cleaned after close or before opening and open on time.
What do I show the fire inspector afterward?
The dated service sticker on the hood and the before and after photos from your cleaning. We send a certificate of insurance on request.
Get a Free Quote
Tell us about your kitchen and we’ll call or text with a price. Fields marked * are required.