Commercial hood cleaning in Nashville
We clean commercial kitchen exhaust systems for restaurants and facilities across Middle Tennessee. We work overnight, we write the scope down before we start, and we send you the photos before your kitchen opens.
The hood is where the grease starts, not where it stops
Grease collects above the filters, in the plenum, along the duct run and inside the rooftop fan. A crew that cleans only what you can see leaves the rest of the system loaded and hands you a job that looks finished.
We clean the accessible system, write down every component we touched, and tell you about anything that needs repair or better access.
What is in the quote
Every component is marked included, excluded or inaccessible before we start. Nothing gets discovered halfway through the night.
On the record
- Hood canopy and visible interior
- Filter bank, degreased or exchanged
- Plenum behind the filters
- Accessible ductwork
- Access panels, opened and resealed
- Rooftop or exterior exhaust fan
- Fan blades, housing and hinge
- Rooftop grease containment
- Cleaning tag placed and dated
How the night runs
Included
- We confirm the system, the scope, and the time you have to reopen
- We cover the cook line, the electrical and the floor
- We clean from the hood through the rooftop fan
- We put the kitchen back and walk it against a reset checklist
- We send photos, the report and any deficiencies before you open
You will know what was done
Every job produces time-stamped before-and-after photos, a component checklist, a list of anything we could not reach, and deficiencies with a recommended priority.
The report describes what we cleaned and what we saw. It is not an inspection certificate and it does not speak for a fire inspector.
Most of our cleans are booked off photographs, not a sales call
Most accounts meet us at the filters first. We exchange the filter bank every month and photograph what is behind it, and after a few visits there is a dated record of how fast that system actually loads.
The clean gets scheduled from that record. You are looking at your own plenum a month apart rather than taking a stranger's word for the interval. If the pictures do not support a clean yet, we say so and the exchange carries on.
Questions we get
Is the quote free?
Yes. The written scope and the price are free, there is no site-visit fee, and nothing is recovered inside a later invoice. If you take the scope and go elsewhere with it, that is a fair use of it.
What changes the price?
Hood count and length, number of fans and duct runs, how much you cook and on what fuel, how much grease has built up, roof and ladder access, whether the duct has access panels, filter condition, how far we drive and how tight the window is, and any repairs.
Do you work overnight?
Yes. Most of our work happens after close. We schedule backward from the time you have to reopen rather than forward from when we show up.
How often do I need cleaning?
It depends on what you cook, how much of it, and what shape your system is in. Intervals commonly run monthly for some solid-fuel kitchens and quarterly, semiannual or annual for others. We will not set your interval off your restaurant type alone.
Do you clean residential range hoods?
No. Commercial kitchen exhaust only.
Get a free quote
Tell us the hood and fan count and roughly when it was last cleaned. Photos of the hood, the filters and the rooftop fan speed the quote up considerably.