Hotel kitchen exhaust cleaning handles what single-restaurant vendors can't: multiple hoods feeding shared duct risers, banquet kitchens that spike from idle to maximum output, and 24-hour operations with no natural close. VentWash cleans and documents each hood and branch separately to NFPA 96, producing the branch-by-branch photo evidence hotel brand audits and fire marshals both require.
Florida's hotel corridors — Orlando's I-Drive and theme-park belt, Tampa's Westshore and Water Street, the Gulf beaches — run some of the most complex exhaust systems in the state. A single property may operate a three-meal restaurant, a banquet line, a pool grill, and room service from kitchens tied into shared vertical risers. Under NFPA 96 each grease path must be cleaned on its own schedule, and 24-hour operation puts most hotel kitchens in the quarterly tier.
Brand standards add a second layer of audit on top of the fire code — Marriott, Hilton, and IHG facility reviews want timestamped photographic proof per system, not a single sticker in the main kitchen. Our reports are structured exactly that way: every hood, every branch, every riser section, photographed before and after, delivered as a per-system package your chief engineer can hand straight to the auditor.
See what this typically costs, or check the Florida NFPA 96 requirements that apply to your kitchen.
Almost never. NFPA 96 tiers follow each kitchen's cooking style and volume: the 24-hour line is quarterly, the banquet kitchen may be semi-annual, the pool grill depends on season. We map each system, set its tier, and run them on one coordinated calendar with one point of contact.
Yes — hotel work is scheduled against your occupancy calendar and banquet book. Crews take one hood line at a time during each kitchen's slowest window, so food service never stops.
Free exact quote in minutes. After-hours crews, bare-metal results, and the photo-documented report your fire marshal and insurer want to see.