"*" indicates required fields
We clean commercial hood and exhaust systems for kitchens from Downtown and the Cincinnati Avenue district out through Cielo Vista, Mesa Hills, Northeast, East El Paso and the Lower Valley, and west into Las Cruces.
The work Kitchen Guard of El Paso does is held to a standard somebody else wrote. Kitchen Guard holds corporate membership in the International Kitchen Exhaust Cleaning Association — the ANSI-accredited standards developer for this trade — and our crews clean to ANSI/IKECA C10-2021, the consensus standard for how commercial kitchen exhaust systems are cleaned.
Technicians are trained by instructors who hold the Certified Exhaust Cleaning Specialist (CECS) credential from IKECA. Every visit in El Paso leaves you with dated documentation and photographs you can hand to an inspector or an insurer. Read how NFPA 96 and the ANSI/IKECA standards fit together.
El Paso enforces the fire code through the Fire Marshal’s Office. Section 606 is where commercial kitchen hoods sit, and we clean and document to it.
Canopy, filters, plenum, ductwork and the rooftop fan. The parts an inspector checks are the parts most often skipped.
We work after close, overnight when needed, so your kitchen opens on time.
Screened employees trained to NFPA 96 standards, not subcontractors. The same crew learns your kitchen and your equipment.
When an exhaust fan fails, the kitchen stops with it. We answer those calls.
Dated before-and-after photos and a written service report in your portal, ready for a fire inspector, a health inspector or an insurer.
Kitchen Guard of El Paso is hiring Technicians, Foremen, and Fire & Life Safety Consultants. These are W2 positions with training, monthly safety briefings and a clear path forward — we build careers here rather than filling shifts. If you want work that keeps El Paso and Borderland kitchens safe and open, we would like to hear from you.
Click below to see what opportunities exist to join our growing business.
Grease leaves the filters as vapor and condenses along the plenum, the horizontal duct runs and the riser before it ever reaches the fan on the roof, so by the time a system is heavily loaded most of it sits where nobody can see it from the kitchen floor. We clean all of it: filters pulled, canopy and plenum washed to bare metal, access panels opened to reach the duct and riser, and the rooftop fan taken apart to clean housing, blades and curb.
El Paso splits the oversight, and that catches operators out. The Department of Public Health inspects your kitchen and publishes the score, and on ventilation its interest stops at grease and condensation on walls and ceilings. The inside of your ductwork belongs to the Fire Marshal, under the 2021 International Fire Code the city adopted as Chapter 9.52 of its code, where commercial kitchen exhaust hoods sit in Section 606. A kitchen can post a strong score and still be carrying a load that fails on the fire side.
Worth being precise about the standard, because most vendors are not: the city ordinance enforces the fire code and does not name NFPA 96 anywhere. NFPA 96 is the standard the trade cleans to and the one your insurer and your fire inspector will recognize, so it is what we clean and document against.
How often you need service comes down to what you cook, and comal, mesquite and fryer-heavy lines load a system faster than a national default assumes. Solid fuel needs the most frequent attention, then high-volume, charbroil and wok, then moderate-volume kitchens, then low-volume operations. We set your interval from the grease load we measure, and if any part of the system cannot be reached, you get that in writing.
From a single taquería to a district running 170 campuses — the code is the same, the schedule is not, and the record has to hold up either way.
Downtown alone counts more than 150 places to eat, before you reach Cincinnati Avenue or the Zaragoza corridor. One location or twelve, we keep the exhaust system clean, the documentation current and the kitchen open — and for groups, on one schedule and one record set.
Lower volume than a restaurant line, but the same code and the same inspection. We set the interval to what the kitchen actually cooks rather than to a default, which more often means less service than you were sold, not more.
Concession kitchens run hard on event days and sit idle between them. We schedule against the calendar — ballpark, arena, amphitheater — so the systems are clean when the doors open rather than three weeks after.
Health care employs around 45,000 people across the metro, and those kitchens never close. We work in stages, around service, with the containment, access control and documentation a facilities team has to be able to produce on request.
El Paso, Socorro and Ysleta ISDs run about 170 campuses between them, and all three are working under budget pressure. District kitchens need consistent intervals, one point of contact and records that survive a facilities audit.
Breakfast service, a banquet kitchen and a hotel restaurant all run on different clocks, and convention business fills them at the same time. We schedule around them, including overnight, so none of it reaches a guest.
Commercial Hood Cleaning Near You
Kitchen Guard of El Paso provides commercial hood and kitchen exhaust cleaning across El Paso and the Borderland. Our W2 technicians, trained to NFPA 96 standards, clean the entire exhaust path — hood canopy, filters, horizontal duct runs and the rooftop fan housing — and photograph the work so you can prove it was done.
Areas we serve: El Paso, Socorro, Horizon City, Anthony, Clint, San Elizario, Vinton and Fabens, plus Las Cruces and Doña Ana County, New Mexico.
Call: (915) 297-9393
Office hours: Monday to Friday, 9:00 a.m. – 5:00 p.m.
Scheduled cleaning: after close and overnight, around your service.
Emergency dispatch: 24 hours a day, 7 days a week — if an exhaust fan fails, call (915) 297-9393.
Every job is photographed at the hood, in the duct and at the rooftop fan.
