NFPA-96 hood, duct, and exhaust-fan cleaning for Folsom restaurants and commercial kitchens — vetted, insured crews with honest schedules.
Get matched in Folsom →Folsom's Historic District and the Palladio draw a steady restaurant trade, with everything from pizza ovens to full-line grills. Wood- and charcoal-fired spots especially need more frequent service than a standard quarterly cycle.
Folsom kitchens are inspected against current NFPA-96 records. A crew that knows the difference between a monthly solid-fuel line and a semi-annual sit-down keeps you on the right schedule without overselling.
The core NFPA-96 job: stripping cooked-on grease from the hood, filters, and the full exhaust duct run up to the rooftop fan — bare-metal clean, not a wipe-down.
The rooftop fan is where grease collects and airflow dies. Cleaning the fan blades, housing, and belt keeps your hood actually pulling smoke — and keeps grease off your roof.
Grease on a roof voids warranties and starts fires. Containment systems catch fan discharge before it spreads — and most landlords and insurers now expect them.
NFPA-96 requires the whole duct to be cleanable. Where a run has no access, code-compliant panels are cut in so the duct can actually be reached and certified.
Not sure where you stand? A system inspection tells you your real cleaning interval and whether your hood, duct, and fan meet code — with paperwork your fire and health inspectors will accept.