We carry out a critical process that requires regular professional cleaning to remove accumulated grease and prevent fires. This process includes cleaning the filters, internal and external surfaces, and ducts. The frequency of cleaning varies depending on the use of the kitchen, but a thorough professional cleaning is recommended every three months for kitchens in intensive use.
Professional cleaning goes beyond superficial cleaning; it requires technical expertise, specialized products, and appropriate equipment for ducts.
Fat buildup is a serious fire hazard.
Therefore, proper maintenance is crucial for safety and legal compliance. For complex duct cleaning, we bring your site up to code in accordance with NFPA 96 compliance.
Benefits of hiring us
Our range hood cleaning service goes beyond the basics. We provide documented before and after support, processes aligned with safety and insurance standards, and efficient execution that does not interrupt restaurant operations. In addition, we proactively detect hidden risks and help maintain a safer, cleaner, and more professional kitchen, protecting the reputation and continuity of your business.
01
Cleaning in line with insurance company standards
It helps reduce the risk of rejected claims in the event of a fire, something that many restaurants are unaware of until it is too late.
02
Intervention without affecting restaurant operations
Processes optimized to work outside peak hours or at night, leaving the system fully functional for the next shift.
03
Preventive technical report on hidden faults
During cleaning, they detect critical points (abnormal accumulation, wear and tear, poor installation, or future risks) and deliver a preventive report.
04
Professional image and reputation of the restaurant
A clean hood is invisible, but noticeable: fewer odors, a better atmosphere, safer kitchens, and a positive perception among staff and customers.
