"*" indicates required fields
Full Exhaust System Cleaning for Commercial Kitchens
Northeast Atlanta cooks hard. Korean BBQ and wok kitchens in Duluth, wing spots and smokehouses along the Lawrenceville and Buford corridors, campus dining and the packed restaurant blocks of downtown Athens — these are some of the heaviest grease loads a hood system can carry, and NFPA 96 sets cleaning intervals to match. Kitchen Guard of Northeast Atlanta-Athens cleans the complete exhaust path — canopy, filters, every accessible duct run, and the fan on the roof — because the grease an inspector cites and the grease that feeds a fire is almost never the grease you can see from the cook line.
A Local Hood Cleaning Partner, Not a Route Stop
Our technicians work these same kitchens month after month, so they know how fast a charbroiler in Norcross or a fryer bank near the Mall of Georgia loads a duct — and they set your cleaning schedule from that reality, not from a generic calendar. Every service ends with before-and-after photos of each system section and a written service report, so when the Gwinnett County fire marshal or your insurance carrier asks how the system is maintained, the proof is already in your file.
From first walkthrough to compliance documentation, we handle the exhaust system so you can run the kitchen — and if a visit turns up a failing fan motor or grease that has already tracked onto the roof, our repair and pressure washing crews are the same company, not a referral. That’s the arrangement, and it’s why operators from Buford to Watkinsville keep us on schedule year after year.
Cooking in Athens or Athens‑Clarke County? We keep a dedicated page for hood cleaning in Athens, GA. Working out of Gwinnett? See hood cleaning in Gwinnett County. Closer to Winder? See hood cleaning in Winder and Barrow County. See the full list of areas we serve across Northeast Georgia.
Hood Cleaning Questions, Answered by the Team That Does the Work
Straight answers to what Northeast Atlanta and Athens operators ask us most.
It depends on what and how much you cook. Solid-fuel cooking — wood or charcoal — requires monthly inspection and cleaning. High-volume operations like 24-hour kitchens, charbroiling, and wok cooking fall on a quarterly interval, which covers many of the Korean BBQ and wing-heavy kitchens we service in Duluth and along the Gwinnett corridors. Moderate-volume kitchens are semi-annual, and low-volume operations like church kitchens or seasonal concessions are annual. We’ll assess your cooking line and put you on the interval your inspector will expect to see documented.
Because it’s the standard your fire marshal enforces and your insurance policy assumes. Fire code officials across Gwinnett, Barrow, and Athens-Clarke counties inspect against NFPA 96, and after a kitchen fire, one of the first things an insurance adjuster requests is documentation that the exhaust system was cleaned on the required interval by a qualified company. A missed or undocumented cleaning can turn a covered loss into a disputed one. Staying compliant protects your people first — and your claim second.
All of it. The canopy and filters are the visible ten percent; the fire risk concentrates in the vertical duct runs behind the wall and the exhaust fan on the roof, where vaporized grease condenses and hardens. Our technicians clean hood interiors, filters, accessible ductwork end to end, fan blades and housings, and rooftop vents — and photograph each section before and after so you can see exactly what was done, not take our word for it.
Yes, on every visit. You receive high-definition before-and-after photos of each system section and a written service report — the record set that health inspectors, fire marshals, and insurance carriers ask for. Multi-unit operators get the same documentation for every location, so the whole group is covered by one consistent record.
