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Every commercial kitchen in Ohio and Northern Kentucky answers to the same fire code, but no two run the same way. A concession stand, a hospital tray line and a brewery taproom each need their own schedule and crew size.
We clean, swap filters, pressure wash and repair exhaust systems from Cincinnati to Hamilton, Mason, Covington, Newport and Florence. Find your operation below.
From Over-the-Rhine and Northside to the Kenwood and Newport corridors, we work around your service hours so the line never goes cold. One location or twenty, you get the same NFPA 96 documentation every visit.
Cincinnati beer almost always comes with a kitchen attached, and those hoods are the ones that get overlooked. We handle compact taproom setups and full production kitchens alike.
Complimentary breakfast lines and hotel restaurants run on tight windows. We schedule overnight so your guests never see a tarp.
Kitchens that cannot stop cooking need cleaning that does not disrupt care. We coordinate with your facilities team and leave inspection-ready records for surveyors.
Cafeterias, culinary programs and dorm dining halls, cleaned on academic-calendar breaks so students are never in the building.
Office dining, contract foodservice and shared commissary kitchens, including the multi-tenant setups where nobody is quite sure who owns the exhaust.
Concession stands, club levels and banquet kitchens that go from idle to full throttle on game day.
Seasonal volume swings mean grease builds up unevenly. We set frequency around your event calendar instead of a generic quarterly default.
Hot bars, rotisseries and bakery ovens all tie into exhaust systems that inspectors do check.
Occasional-use kitchens still fall under fire code. We right-size scope so you are not paying restaurant pricing for a hall used twice a month.
NFPA 96 ties frequency to how much grease you produce, not to the calendar. Solid-fuel cooking is monthly, high-volume frying is quarterly, moderate-volume kitchens are semiannual, and low-volume operations such as churches or seasonal halls can be annual. We inspect first and tell you where you land.
Yes. Most of our work happens overnight or on your closed day. We arrive after the last cover, protect the space, and have the kitchen ready before your morning prep.
Every visit ends with before-and-after photos, a written service report and a dated sticker on the hood, which is exactly what your fire marshal and your insurer want to see.
We handle hinge kits, access panels, fan bearings and rooftop units ourselves through our restaurant repair service, and filter exchange or kitchen pressure washing can ride along on the same visit instead of becoming a second vendor. For work outside our scope we hand you a vetted local partner instead of leaving you to search.
Send us your equipment list and service hours and we will tell you what your cleaning frequency should be under NFPA 96, what hood cleaning, filter exchange and pressure washing will cost together, and when we can get in without touching your service.