Fire safety, code, and the real cost of grease.
Reporting and plain-English guidance on commercial kitchen fires, NFPA 96 compliance, and keeping resort and high-rise exhaust systems safe — from the crews who clean them to bare metal.
Your hood can now flag its own trouble — but a sensor still can’t scrape a duct
Kitchen ventilation is quietly going online. A platform detailed this month lets hotels watch their exhaust equipment from a phone — and it sharpens a question every operator should be asking about the parts they can’t see.
On September 4, ventilation manufacturer Halton detailed its Halton Connect IoT platform, a cloud service that continuously monitors commercial kitchen ventilation equipment and pushes alerts to a computer or phone the moment it detects an abnormal condition. The pitch is visibility: operations and facilities teams get a live view of equipment status, alarm records and operating trends, plus what Halton calls support for predictive maintenance — planning service around how equipment is actually running rather than a date on a calendar. It connects over a built-in 4G gateway with VPN and SSL encryption, and can feed a building management system.
Halton aims it squarely at the properties we work in every day: large hotels, open kitchens, high-volume central kitchens and multi-site operations — the places where ventilation is spread across so many systems that nobody has a clear picture of what is failing until it fails.
Data tells you something is wrong. It doesn’t make it right.
Smart monitoring is a real step forward, and we welcome it. Knowing a fan is drawing more current than it should, or that airflow has dropped, is exactly the kind of early warning that keeps a kitchen from going dark mid-service. But a sensor measures a symptom. It can tell you the exhaust is struggling; it cannot tell you the duct above the hood is lined with months of grease, and it certainly cannot remove it.
That is the work we do, and it is the half of the equation no app replaces. Hood Tech International cleans the full exhaust system — hood, filters, the entire grease duct run and the rooftop fan — down to bare metal, a higher standard than the grease thresholds NFPA 96 sets. We service and replace fans and motors, answer emergencies 24/7, and document every visit with before-and-after photography for your NFPA 96 compliance file and your insurer — across resorts, casinos, oceanfront hotels and high-rises in Florida and the Caribbean. If your monitoring is flagging a problem tonight, or you just want eyes past the filters, call 1-855-7-GREASE (1-855-747-3273) or request service.
Source: Halton Connect for Smarter Commercial Kitchen Operations — Halton.
Hood Tech International is not affiliated with or sponsored by Halton and services equipment from all major brands. Product details as reported by Halton.
Your rooftop exhaust fan just got easier to fix — and that’s a bigger deal than it sounds
The fan on the roof is the least glamorous part of a commercial kitchen exhaust system and the one most likely to strand a kitchen mid-service. A redesign announced this month takes direct aim at the moment it fails.
On August 18, ventilation manufacturer Greenheck rolled out a round of updates to its model CUE direct-drive upblast power roof ventilators — the workhorse fans that sit atop most commercial kitchen exhaust ducts and pull grease-laden air up and out of the building. The theme of the update is serviceability. A new removable power pack makes motor replacement and servicing 50% faster, per Greenheck; a toolless hood entry pops the fan cover off with the push of two buttons; and a lower hoodband height opens up the motor compartment. Those features span fan sizes 060 to 240.
Two more additions target installation headaches. A configurable curb cap, offered in one-inch increments, lets a failed fan drop onto an existing roof curb with no adapter even when the sizes don’t line up — or size up for larger ductwork on new builds. And a two-conduit option keeps low-voltage control wiring separated from high-voltage power, as code requires, without fabricating a second wiring chase on the roof. The CUE line stays UL/cUL 705 certified for restaurant exhaust appliances.
Why a faster fan swap is a resort’s problem, not just a technician’s
For a single restaurant, a dead exhaust fan is a bad night. For a resort or high-rise running several kitchens off fans mounted stories above the cook line, it’s a scramble — the line cannot safely cook without working exhaust, and every hour the fan is down is an hour of lost covers. Anything that shortens a motor swap from hours to minutes is time the kitchen stays open. It is also a reminder that the part nobody in the dining room ever sees — the fan and its motor — decides as much about uptime as the hood everybody does.
That is the work we do. Hood Tech International services and replaces exhaust fans and motors from every major manufacturer, alongside full-system cleaning to bare metal and 24/7 emergency response — because a fan almost never dies at a convenient hour. We keep resorts, oceanfront hotels, casinos and high-rises across Florida and the Caribbean running, and document every visit for your NFPA 96 compliance file. If your rooftop fan is overdue for service — or already down tonight — call 1-855-7-GREASE (1-855-747-3273) or request service.
Source: Greenheck Upblast Power Roof Ventilators Add More Time-Saving Features — Greenheck.
Hood Tech International is not affiliated with or sponsored by Greenheck and services equipment from all major brands. Product details as reported by Greenheck.
Flames on the roof, fire in the ductwork: a casino restaurant fire shows where kitchen fires really go
Firefighters called to a Baton Rouge casino hotel at 1 a.m. found flames coming from the roof — not the kitchen. The fire had already climbed the exhaust duct, and that path, from cook line to roofline, is one every operator should understand.
According to the St. George Fire Department, crews were dispatched to the L’Auberge Casino and Hotel early Monday, August 3, after a fire broke out inside one of the property’s restaurants around 1 a.m. When they arrived, firefighters saw flames coming from the roof of the building. The fire had spread inside the kitchen’s cooking exhaust system and was burning the ductwork leading up to the roof. Crews knocked it down in about 40 minutes, but the restaurant suffered significant structural damage. No firefighters were hurt; EMS took four people to the hospital in stable condition. Investigators determined the fire started in the kitchen and was accidental.
Why the fire was on the roof before the crew arrived
A fire that starts on the cook line has one efficient way to travel: up the exhaust duct. That steel riser runs from the hood, through concealed ceiling and chase space, to a fan on the roof — and it is engineered to move hot air fast. When the inside of that duct is coated in grease, it moves fire just as fast, past every fire-rated barrier the building has, into a roof structure no hose line inside the kitchen can reach. That is exactly the progression the St. George crew described: kitchen, to ductwork, to roof.
Why the hour on the call matters
At 1 a.m. the line is closed, and there is nobody standing in the kitchen to catch smoke early. After hours, the only things fighting the fire are the suppression system over the appliances and the condition of the ductwork above them. A clean, correctly protected system limits the damage on its own. One carrying months of baked-on grease gives the fire a running start on the fire department.
This is the work we do. Hood Tech International cleans the full exhaust system — hood, filters, the entire grease duct run, and the rooftop fan — down to bare metal, a higher standard than the grease thresholds NFPA 96 sets. We service and replace fans and motors, answer emergencies 24/7, and document every visit with before-and-after photography for your NFPA 96 compliance file and your insurer. We specialize in the hardest systems there are — resorts, casinos, oceanfront hotels, and high-rises across Florida and the Caribbean. If it has been a while since anyone looked past your filters, call 1-855-7-GREASE (1-855-747-3273) or request service.
Source: Fire officials investigating after early morning fire at L’Auberge restaurant — WBRZ.
Hood Tech International has no affiliation with, and performed no work for, the property described. This article is offered as general fire-safety commentary.
Kitchen fire at Shooters Waterfront in Fort Lauderdale — and why “contained to the kitchen” is not luck
Fort Lauderdale Fire Rescue was called to a waterfront restaurant at 2:50 on Saturday morning and found heavy smoke inside. The fire stayed in the kitchen. That outcome gets decided months earlier, by things nobody in the dining room can see.
At about 2:50 a.m. on Saturday, Fort Lauderdale Fire Rescue responded to Shooters Waterfront at 3033 NE 32nd Avenue after multiple 911 callers reported a fire. Crews arrived to heavy smoke conditions inside the restaurant. According to Local 10 News, the fire was contained to the kitchen and knocked down within minutes, and no injuries were reported. Fire investigators were called to the scene to determine the cause, which had not been established at the time of reporting.
That is the whole of what is known, and it is worth saying plainly that nothing here suggests anything about how that kitchen was maintained. Nobody knows the cause yet. We wish the team there a fast cleanup and a quick reopening — a 2:50 a.m. call is a bad night for any operator, and this one ended about as well as a restaurant fire can end.
What we want to draw out is the phrase that turns up in almost every one of these stories and gets read straight past: contained to the kitchen.
A kitchen fire has one way out, and it is not the door
A commercial kitchen fire’s escape route is the exhaust duct — a steel tunnel that starts directly above the appliances, runs up through the ceiling, usually passes through occupied space, and exits at the roof. It is built to move hot air efficiently. If the inside of that duct is coated in grease, it will move fire just as efficiently, into parts of the building nobody can reach with a hose line. That is how a flare-up on a fryer becomes a fire in a roof structure, and it is the difference between a restaurant that reopens in a week and one that never reopens at all.
Whether a kitchen fire stays in the kitchen comes down to a handful of unglamorous things being right on the night. The hood, the filters and the full run of ductwork clean to bare metal — not wiped down at the front lip where an inspector can see, but scraped and washed the whole way to the fan. The wet-chemical suppression system charged, in date, and with its nozzles aimed at the appliances that are under the hood today rather than the ones that were there the day it was installed. Fusible links replaced on schedule. Access panels present along the duct run so it can be cleaned end to end instead of just the first few feet.
Why the hour on the call matters
2:50 a.m. is after close. The line is quiet, but equipment can still be hot, pilots can still be lit, and — the part that matters most — there is nobody standing in the kitchen to smell smoke and hit the manual pull station.
At that hour the automatic side of the suppression system and the condition of the ductwork are the only things doing any work at all. An overnight fire is decided entirely by what the building does on its own, with no one in it. A kitchen that is clean and correctly protected puts itself out. A kitchen carrying six months of grease in the duct hands the fire a chimney and a head start on the fire department.
Three questions worth asking before Monday service
When was your exhaust system last cleaned — and was it cleaned to bare metal through the full duct run, or wiped at the hood? There is a large and consequential difference between the two, and only one of them satisfies the standard.
When was your suppression system last inspected, and is the tag current? Suppression runs on its own service interval, separate from hood cleaning, and it is common to find a spotless hood underneath a system that is out of date.
Does your cleaning frequency actually match how you cook? A wood-fired or high-volume line belongs on a far shorter interval than a sandwich counter. Being on the wrong schedule is one of the most common and most expensive mistakes we find, and it is usually inherited from whoever set the contract up years ago. If you cannot answer all three from memory, that is itself the finding.
Hood Tech International cleans, inspects and repairs commercial kitchen exhaust systems across Broward, Miami-Dade, Palm Beach County and the Florida Keys, with sister operations in the Bahamas and Mexico. IKECA certified, member #200650. We work nights so kitchens do not lose service, and every clean is documented with before-and-after photography and a written service report — the record your fire inspector and your insurance carrier will both eventually ask to see. Call 1-855-7-GREASE.
The gap that keeps a hood from becoming a fire: what “clearance to combustibles” really means
A new industry guide breaks down the placement rules that decide whether an exhaust hood protects a kitchen — or quietly sets it up to burn.
Every commercial hood is engineered to pull grease, smoke and heat off the cooking line. But a hood only performs the way it was designed to if it sits in the right place: the right height above the range, the right overhang past the equipment, and the right distance from anything that can catch fire. A guide published July 13 by equipment maker HoodMart lays those requirements out in plain terms, and the through-line is simple — placement is a safety system, not a finishing detail.
What “clearance to combustibles” actually means
Clearance to combustibles is the minimum distance codes require between the hood and its ductwork and anything that can burn — walls, cabinets, ceilings and framing. That gap exists to reduce fire risk and stop heat from transferring into surrounding materials. Most jurisdictions build these rules on NFPA 96, but local authorities frequently add their own margins, so the same hood can carry different requirements in two different cities.
The rules tighten with the hazard. Type 1 hoods over grease-producing equipment — grills, fryers, broilers — face stricter clearances than Type 2 hoods handling only heat and steam. Combustible surroundings like wood or drywall demand more spacing or added protection, and the guide recommends a hood extend roughly six inches beyond the cooking equipment on every side so it actually captures what rises off the line. Get it wrong and the fallout is predictable: poor grease and smoke capture, hot spots, failed inspections, and higher fire risk built into the room.
Correct placement gets a system off to a safe start — but staying safe is about the years that follow. Grease doesn’t respect clearances; it collects in the plenum, the ductwork and the fan housing long after the install passes inspection, and that hidden buildup is what turns a well-designed hood back into fuel. Hood Tech International cleans the full exhaust system to bare metal, services and replaces fans and motors, and documents every job for NFPA 96 compliance — with 24/7 emergency response for resorts and high-rises across Florida and the Caribbean. If it has been a while since anyone looked past the filters, call 1-855-7-GREASE (1-855-747-3273) or request service.
Source: Hood Placement and Clearance to Combustibles — HoodMart.
A broken gas line, an open flame — and a hood system that ended the fire in five minutes
A kitchen fire this month was knocked down before firefighters even reached the door. The reason is worth every operator’s attention: the exhaust hood did exactly what it was engineered to do.
On the evening of Monday, July 6, 2026, crews were dispatched to a restaurant on East Algonquin Road in Arlington Heights, Illinois, for an automatic fire alarm. Within moments, dispatchers reported smoke in the building and the call was upgraded to a working structure fire. Engine 3 arrived at 7:05 p.m. Firefighters found smoke in the kitchen, one sprinkler head discharged — and the fire already out. It was declared out at 7:07 p.m. No one was injured.
Investigators determined that an employee had moved a rice cooker to clean behind it when the gas line attached to the appliance broke. The escaping gas found an open flame on the cooktop grill. According to the fire department, the ignition triggered the hood, “activating the fume hood, which helped extinguish the fire,” with one sprinkler head outside the hood assisting. Critically, officials noted that when the hood system activated, it also shut off the gas supply to the appliances — cutting the fuel that was feeding the fire.
The part most operators forget: the hood is a fire-suppression device
It is easy to think of a kitchen exhaust hood as a ventilation appliance — something that pulls heat and smoke off the line. It is that. But it is also the anchor point of the cook line’s fire protection. National fire code requires that when a cooking fire-extinguishing system discharges, it automatically shuts down the fuel and electric power to every appliance it protects. That interlock is what turned a broken gas line into a five-minute incident instead of a total loss.
None of it works on its own. Nozzles have to be aimed at the appliances actually sitting under the hood — not the fryer that was replaced with a griddle last spring. Fusible links have to be current. Detection lines, gas valves, and micro-switches have to be tested. And the ductwork above has to be clean enough that a flare-up has nothing to travel on.
That is the work we do. Hood Tech International cleans the full exhaust system — hood, filters, the entire grease duct run, and the rooftop fan — down to bare metal, our own standard, well beyond the grease thresholds the code sets. We service and replace fans and motors, we document every visit with before-and-after photography for your NFPA 96 compliance file and your insurer, and we answer emergency calls 24/7. Our crews are IKECA members with IKECA-certified staff, and we specialize in the hardest systems there are: resorts, oceanfront hotels, and high-rises across Florida and the Caribbean. If it has been more than a few months since anyone looked past your filters, call 1-855-7-GREASE (1-855-747-3273) or request service.
Source: Kitchen Fire Extinguished At Arlington Heights Restaurant — Patch.
Hood Tech International has no affiliation with, and performed no work for, the property described. This article is offered as general fire-safety commentary.
1,690 guests evacuated from a Caribbean resort — and the fire-load lesson every hotel operator should take from it
A fire tore through a beachfront resort in the Dominican Republic last month, killing a guest and forcing nearly 1,700 people out of the property. The cause is still under investigation — but why it moved so fast is already a lesson for every resort in the Caribbean.
On Friday, June 19, fire broke out at the Viva Dominicus Beach by Wyndham in Bayahibe, on the Dominican Republic’s southeastern coast, and spread rapidly through the resort. Francesca Valentino, a 46-year-old Italian tourist, was killed. Three people were hospitalised and six more were treated at the scene. Roughly 1,690 guests were evacuated to nearby hotels and other facilities.
Investigators have not yet identified a cause. What officials did address publicly was the speed of the spread. General Manuel Méndez, director of the country’s Emergency Operation Center, pointed to the roof structure — built partly with cana, dried palm leaf — and to the wind conditions in the area, calling them “factors that would have contributed to the expansion of the flames.”
Hood Tech International has no affiliation with this property and has performed no work there. What follows is general fire-safety commentary, not a statement about this incident.
The fuel load you can actually control
Nobody re-roofs a Caribbean resort overnight, and nobody controls the wind. But the underlying principle travels: fires in hospitality buildings rarely stay where they start. They follow whatever continuous fuel path the building offers them — and in most resorts and high-rises, the most concentrated, most continuous fuel path running from the cookline up through concealed ceiling spaces to the roofline is the kitchen exhaust duct.
A grease-lined riser is a chimney with fuel painted on the inside of it. Once ignited, it carries fire past every fire-rated assembly the building has, into voids nobody inspects and few people can reach. Unlike weather and unlike architecture, that fuel load is entirely a maintenance decision.
That is the work we do. Hood Tech International strips full exhaust systems — hoods, filters, horizontal runs, risers and fans — down to bare metal, which is our own standard and a higher bar than the grease-depth thresholds NFPA 96 sets. We service and replace fans and motors, respond 24/7 to emergencies, and leave behind the inspection and cleaning documentation your AHJ and your insurer will ask for. We specialise in resorts and high-rises across Florida and the Caribbean. If it has been a while since anyone looked inside your ductwork, call 1-855-7-GREASE (1-855-747-3273) or request service.
Source: Tourist killed in huge fire at Caribbean hotel as 1,700 forced to evacuate — ITV News.
Kitchen fire closes a restaurant at Walt Disney World’s Dolphin resort — a wake-up call for every resort kitchen in Florida
A fire that broke out in a resort restaurant kitchen at Walt Disney World in late June sent smoke through a hotel lobby, prompted the evacuation of guest-room floors, and shut the restaurant down indefinitely — without a single injury. It is exactly the kind of incident that keeps resort and high-rise operators up at night, and exactly the kind our crews are built to help prevent.
On the evening of Thursday, June 25, 2026, a fire started in the kitchen of the Bourbon Steak restaurant at Disney’s Walt Disney World Dolphin resort. As a precaution, the hotel lobby and several guest-room floors were evacuated while crews responded; guests were allowed back once the scene was cleared. No one was hurt, and a Disney spokesperson said the property’s ventilation system did its job, noting that “the ventilation system is meant to push smoke outside.” The restaurant was closed until further notice.
The cause of the Dolphin fire has not been made public, and we are not suggesting it was anything other than an accident that the property handled well. But the incident is a useful reminder of a truth every food-and-beverage director already knows: in a large hotel, a resort, or a high-rise, the kitchen is connected to everything above it. Heat and smoke travel through the exhaust hood, up the grease duct, and out through a rooftop fan — and whatever is coating the inside of that system travels with the fire’s fuel supply.
Why the exhaust system is the part that matters most
A commercial kitchen exhaust system pulls smoke, heat, and airborne grease off the cook line and carries it up and out of the building. Over weeks of service, a film of grease condenses on the inside of the hood, the filters, and — critically — the long stretches of grease duct hidden inside walls, chases, and ceilings. That buildup is combustible. When a flare-up on the cook line reaches an unclean duct, the grease inside can carry flame straight through the building along a path no sprinkler can reach.
That is why the exhaust system, not just the stove, is the heart of commercial kitchen fire safety — and why national fire code treats regular, documented cleaning of the entire system as mandatory rather than optional.
What resort and high-rise operators should take from this
The properties most exposed to this risk are precisely the ones with the longest, most complex duct runs: resorts, oceanfront hotels, casinos, and high-rise buildings where a single exhaust system may travel dozens of feet through occupied space. Those are the systems ordinary hood cleaners are not equipped to reach — and the ones we specialize in cleaning to bare metal, documenting every visit with before-and-after photos of the hood, ductwork, and fan.
If your last “cleaning” was a wiped-down hood and a sticker, the grease that actually feeds a fire is still sitting in the ductwork. The Dolphin incident ended with no injuries and a closed restaurant. The goal for every property is to make sure the next headline reads the same way — or better yet, never gets written at all.
Source: ClickOrlando / News 6 — “Fire breaks out at Walt Disney World resort kitchen”; additional reporting via FOX 35 Orlando.
Hood Tech International has no affiliation with, and performed no work for, the property described. This article is offered as general fire-safety commentary.
7,410 restaurant fires a year — and six in ten start with cooking equipment
Restaurant fires are not rare events. According to the National Fire Protection Association, U.S. eating and drinking establishments average thousands of structure fires every single year — and the leading cause is the one sitting right under your exhaust hood.
NFPA data on structure fires in eating and drinking establishments paints a clear picture of where the danger lives:
- 7,410 fires per year on average in U.S. eating and drinking establishments.
- Cooking equipment causes about 61% — roughly three out of every five of those fires.
- Deep fryers were involved in about 21% of the fires; ranges and cooktops in about 14%.
- These fires cause an average of 3 deaths, 110 injuries, and $165 million in direct property damage a year.
There is a hopeful number in that data, too: roughly two-thirds (68%) of these fires stayed small and never spread beyond where they started. That is the whole game. The difference between a flare-up that a suppression system knocks down in seconds and a fire that travels into the building is, more often than not, what is coating the inside of the exhaust system when the flame arrives.
What the numbers mean for your kitchen
Cooking equipment starting a fire is, to some degree, an occupational hazard of running a kitchen — you cannot eliminate open flame and hot oil. What you can control is whether that ordinary flare-up finds fuel in your exhaust hood and grease duct. A system cleaned to bare metal denies the fire its path; a system with months of baked-on grease hands it one.
That is why commercial kitchen exhaust cleaning is not housekeeping — it is fire protection. Keeping the hood, filters, ductwork, and fan free of combustible grease is the single most direct thing an operator can do to keep a cook-line accident from becoming a building fire.
Source: National Fire Protection Association, “Structure Fires in Eating and Drinking Establishments” (NFPA research report).
NFPA 96 in plain English: how often your hood and ductwork actually have to be cleaned
“How often do I have to get my hood cleaned?” is the question we hear most. The honest answer is: it depends on how you cook — and the national standard, NFPA 96, spells it out more precisely than most owners realize.
NFPA 96 is the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations — the code that fire marshals and insurers use to judge whether a kitchen exhaust system is being maintained safely. It ties inspection frequency to how much grease your style of cooking produces:
| Type of cooking operation | Inspection frequency |
|---|---|
| Solid-fuel cooking (wood, charcoal) | Monthly |
| High-volume (24-hour, charbroiling, wok) | Quarterly |
| Moderate-volume cooking | Semiannually |
| Low-volume (churches, seasonal, day camps) | Annually |
Here is the nuance most people miss: NFPA 96 requires the system to be inspected on that schedule, and cleaned whenever the inspection finds grease building up past set limits. In practice, high-volume kitchens — the resorts, hotels, and busy restaurants we serve — need cleaning at or near every inspection, because the grease is always accumulating.
The paperwork is part of the code
NFPA 96 does not just require the work — it requires proof of the work. After a service, the standard calls for:
- A dated service label affixed to the hood showing the cleaning company and the date of service.
- Service tags near any access panels that were opened.
- A written report of the inspection or cleaning, provided to the owner.
That documentation is what a fire marshal looks for on a walkthrough and what your insurer will ask for after a claim. A hood cleaner who does not leave a sticker and a report has not actually finished the job — they have left you exposed.
Where “bare metal” comes in
NFPA 96 sets the legal floor: remove grease before it becomes hazardous. We hold ourselves to a higher one. Our crews clean the entire exhaust run — hood, filters, ductwork, and fan — back to bare metal and document it with photographs, so there is no guesswork about what was reached and what was left behind. It is more than the code strictly demands, and it is exactly what a resort or high-rise system needs.
Source: NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. Frequency and documentation summaries via published NFPA 96 compliance guides and the NFPA 96 standard page. Always confirm requirements with your local authority having jurisdiction (AHJ).
The grease you never see: why “bare metal” beats a wiped-down hood
The shiniest hood in the building can still be sitting on top of a fire hazard. What protects a kitchen isn’t how the visible steel looks — it’s how much combustible grease is left inside the parts nobody sees.
When a crew wipes down the hood and the filters and calls it a day, the customer sees clean stainless and assumes the job is done. But on a large building, the real risk lives beyond the hood: in the grease duct that runs up through walls and ceilings to a fan on the roof. On a busy resort or high-rise system, grease doesn’t build up in a thin film — it builds up in inches, and in the worst cases, feet. That is the fuel a fire is looking for, and it is precisely where a surface cleaning never reaches.
What full-system, bare-metal cleaning actually means
- The whole run, not just the hood. Filters, the plenum behind them, every foot of horizontal and vertical duct, and the exhaust fan — cleaned, not just the parts a customer can see from the cook line.
- Down to the metal. Grease removed until the steel is exposed, so there is no combustible layer left to carry flame.
- Proven, not promised. Before-and-after photos of the hood, duct, and fan, plus the NFPA 96 service label and written report, so you and your fire marshal can see exactly what was done.
This is the reason we built our equipment and trained our crews around the massive exhaust runs of resorts and high-rises: the jobs that stop ordinary hood cleaners cold. It is also why our customers stay with us. When the exhaust fan dies in the middle of a Saturday dinner rush, the company that already knows your system to bare metal is the one that can get you running again the same night.
Related: see our bare-metal cleaning standard and full-system service capabilities.
Is your exhaust system actually clean — or just wiped down?
We clean the whole system to bare metal and document every visit. Serving resorts, high-rises, and commercial kitchens across Florida and the Caribbean.