Commercial kitchen hood and exhaust cleaning for Sacramento restaurants, bars, schools, and care facilities — NFPA-96 compliant, from vetted, insured local crews.
Get matched in Sacramento →From midtown's dense restaurant rows to the big institutional kitchens downtown and out toward the airport, Sacramento has thousands of commercial cooking lines — and every one with a hood is on an NFPA-96 cleaning clock. High-volume and solid-fuel kitchens come due far more often than a quarterly default.
Sacramento County Environmental Management and the local fire authority both expect a current cleaning sticker and service records on hand. A crew that leaves you NFPA-96 documentation after every visit makes your health and fire inspections boring — which is exactly what you want.
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.