Restaurants and Multi-Unit Chains
The interval your cooking earns, held at every unit.
Restaurant kitchens sit at the demanding end of NFPA 96. Charbroiling, wok cooking, and long service hours drive frequency up, and the cooking that earns a quarterly interval is exactly the cooking that leaves the heaviest deposit. This page covers independent full service kitchens, restaurant groups, and quick service and fast casual chains running the same menu across many units.
What is different about this work
Frequency here is not a preference. Under NFPA 96 Table 12.4, high-volume operations including charbroiling and wok cooking sit at quarterly, and solid fuel cooking sits at monthly. An operator running a broiler through a full dinner service is on a different schedule from a kitchen doing moderate volume, and an interval set by what the last vendor quoted is the gap an inspector finds.
The recurring failure a general manager describes is rarely the cleaning. It is the rooftop fan that was never opened, the access panel left off, a report that never arrived, and a vendor who cleaned what was reachable and invoiced for the system. Each of those surfaces at the next inspection or the next insurance review, and by then it is the operator's problem.
For a group or a chain, the problem changes shape. It stops being one kitchen and becomes whether unit 4 and unit 19 got the same scope, and whether anyone can produce the documentation for either without a round of phone calls.
The constraints we plan around
The menu sets the interval
Charbroiling, wok cooking, and long service hours push frequency up under Table 12.4. We scope against what your kitchen actually cooks and put the interval in writing.
Service hours leave a narrow window
Work is routinely performed after close. Cooking surfaces are protected, impacted areas are wiped down and polished, and the kitchen is left ready for the next open.
The rooftop is where corners get cut
Fan, housing, and the ductwork between hood and roof are part of the system and part of every visit. Photographs show what was reached.
Multi-unit means identical execution
The same scope and the same report format at every unit, whichever crew is on site, with per-unit documentation consolidated into one record.
Franchise and landlord paperwork
Brand standards, franchisor audits, and landlord requirements all ask for proof. The report is written to be forwarded without translation.
Independent and full service kitchens
One kitchen, usually one decision maker, and a schedule that has to survive a full service without disrupting it. The estimate is free and the scope is quoted in writing before anything is booked, so you decide the interval.
Where the kitchen runs solid fuel, a wood or charcoal fired oven or grill, the interval is monthly under Table 12.4. We would rather tell you that at the estimate than have you learn it from an inspector.
Quick service and fast casual groups
A chain is a consistency problem before it is a cleaning problem. Fryer-heavy quick service menus deposit differently from broiler-driven ones, and a schedule built for one does not transfer to the other without being checked.
We service the group on one schedule, document each unit individually, and roll those records into one place so a franchisor audit or an insurance request is answered from a file. Vendor onboarding, certificates of insurance, W-9s, and supplier portals are handled as routine work.
What changes, and what does not
The cleaning scope is the same NFPA 96 work everywhere. What changes is the scheduling, the documentation format, and how access is handled.
- Frequency set against Table 12.4 for your cooking volume and fuel type, in writing
- Hood, filters, plenum, full ductwork, and rooftop fan on every visit
- After-close execution, with the kitchen ready for the next open
- Per-unit reports and stickers, consolidated for groups and chains
- Deficiencies photographed and quoted as a single job price, never itemized
A documented inspection, yours to keep
For restaurants, we will walk the system and give you a documented look at its condition: photographs of what is actually in the ductwork and at the fan, with findings referenced to NFPA 96 and IKECA cleanliness thresholds. It is yours to use internally whether or not you work with us.
Services for restaurants
Hood Cleaning
Full kitchen exhaust system cleaning performed in accordance with NFPA 96, with before and after photographs and a service report built for your compliance file.
Kitchen Exhaust Repair and Maintenance
Access panels, hinge kits, fan repairs, and the related components we find during cleaning, documented with photographs and quoted as a single job price.
Commercial Kitchen Deep Cleaning
Full deep cleaning of the kitchen and cafeteria, including surfaces, equipment, and flooring, performed after close of operations.
Exterior Pressure Washing
Building exteriors, entryways, dumpster pads, drive-through lanes, parking lots, and the rooftop grease containment around your exhaust fan.
Tell us about your kitchen
Send us the menu and the unit list and we will scope it, including the interval your cooking actually earns under the standard.
Estimates are free, anywhere in our service area. If you are working against an inspection or insurance date, say so in the form and we will tell you plainly what we can do.
Compliance handled, so you can run the operation
Send us your sites and what you cook. We will come back with a frequency set against the standard, a documentation plan, and a written quote.