Restaurant hood cleaning is the professional degreasing of the exhaust canopy, plenum, and filter housing above your cookline, cleaned to the bare-metal standard NFPA 96 requires. VentWash removes filters, scrapes and degreases every interior surface, and documents the result with before/after photos your fire marshal and insurer will accept.
The hood is where grease-laden vapor first condenses, and it's the first thing a fire inspector looks at — but a shiny canopy exterior means nothing if the plenum behind the filters is still coated. Cheap "wipe-down" services stop at the visible steel. A compliant cleaning opens the system: filters out, plenum scraped, grease troughs and cups emptied, every seam and corner degreased until bare metal shows.
Every VentWash hood cleaning ends with documentation: timestamped before/after photos of each component, a certificate of performance naming what was cleaned and to what standard, and a service sticker on the hood showing the date and next due date — the exact proof fire marshals, health inspectors, landlords, and insurance carriers ask for.
See what this typically costs, or check the Florida NFPA 96 requirements that apply to your kitchen.
A single-hood system typically takes 2–4 hours. Multi-hood kitchens with long duct runs run 4–6 hours or more. We schedule after close so the work never costs you service hours.
It's the NFPA 96 cleanliness benchmark: grease-contaminated surfaces must be cleaned down to the bare metal — not wiped, not surface-degreased. If you can scrape residue off with a fingernail, it isn't compliant yet.
Free exact quote in minutes. After-hours crews, bare-metal results, and the photo-documented report your fire marshal and insurer want to see.