Compliance support
Keep your kitchen exhaust system easier to inspect and defend.
NFPA 96 is the common standard around commercial cooking exhaust systems. We help Indianapolis operators keep cleaning frequency, full-system grease removal, and documentation aligned with real inspection expectations.
What makes a hood cleaning inspection-ready?
Inspectors and insurance contacts usually care about more than a shiny hood. They want to know when the system was cleaned, whether grease was removed beyond the visible surfaces, and whether the next service interval makes sense for cooking volume.
- Hood, filters, plenum, duct, fan, curb, and roof path considered together
- Before and after photos for manager and ownership records
- Service sticker with date cleaned and recommended next due date
- Notes on blocked access, missing hinges, fan issues, and grease containment concerns
Typical cleaning frequency
- Monthly: solid fuel, charbroiling, heavy grease, or very high volume
- Quarterly: many busy restaurants and commercial kitchens
- Semi-annually: moderate volume systems
- Annually: low volume, seasonal, or special-use kitchens
Common triggers
Call before the deadline becomes a shutdown problem.
Fire marshal visit
Get photos, sticker, and notes in place before the appointment.
Insurance request
Document the service date and recommended cleaning cycle.
Grease drip
Find out whether the issue is filters, duct buildup, fan access, or rooftop grease.
New ownership
Start with a documented baseline before service ramps up.