Locally owned and operated, we clean commercial kitchen exhaust systems to NFPA 96 standards across the Phoenix metro — Scottsdale, Glendale, Chandler, Tempe, Mesa and the West Valley. W2 technicians, photo-documented reports on every visit, and a free reclean if we miss anything.
From downtown Phoenix to Scottsdale, Tempe, Mesa, Chandler, Glendale and the West Valley, restaurants choose Kitchen Guard for NFPA 96 hood and exhaust cleaning that is photo-documented, on schedule and performed by our own W2 technicians.
Downtown Phoenix skyline photo by Alan Stark, licensed under CC BY-SA 2.0.
Canopy, plenum, filters, the full duct run, and the rooftop fan — cleaned to bare metal and documented to NFPA 96 for kitchens across the Valley.
Every commercial kitchen in Maricopa County answers to the same NFPA 96 standard and the same county inspectors — but a drive-thru, a hospital galley and a resort banquet kitchen each need a different plan. Here’s how we work in each.
One location or thirty. We clean overnight so your line never loses a cover, and every visit ends with a photo report and a dated service label — the two things a Maricopa County inspector and your fire marshal both ask for. County inspection reports are public record. We clean like yours will be read.
Tempe office towers, the Chandler Price Corridor, Deer Valley and the Sky Harbor campuses. We schedule around badge hours and building engineering, work after the last lunch service, and leave certificates your facilities team can drop straight into the building compliance file. Nobody smells it in the lobby Monday morning.
Concourse stands, club-level galleys and suite pantries, from the Glendale stadium district to downtown Phoenix. We work the dark days between events, and we know a special-event food operation has to be registered with Maricopa County Environmental Services before gates open. Whole system cleaned and documented before the next home stand.
Kitchens that never fully close. We stage the work so one hood comes down at a time, keep the hot line running, and follow infection-control and life-safety protocol on the floor. ADHS posts three years of survey history on AZ Care Check — your documentation package is built to hold up there.
K-12 cafeterias, community college kitchens and university dining halls across the Valley’s largest districts. We book fall break, winter break and the summer window early, because every district wants the same three weeks. We clean with no student on site, and reports reach facilities and food service the same day.
Complimentary breakfast lines, banquet kitchens and signature restaurants at Phoenix, Scottsdale and Paradise Valley resorts. We work the window between last call and first breakfast, run containment so nothing reaches a guest corridor, and plan around peak season — January through April is the wrong time to close a banquet kitchen.
We route our crews by area across Maricopa County, so your clean lands when your kitchen is closed instead of when it’s slammed.
How often does your kitchen need cleaning?
Under NFPA 96, frequency depends on what you cook, not just the calendar. Solid-fuel appliances such as wood and charcoal grills are cleaned monthly. High-volume kitchens running fryers and charbroilers are on a quarterly cycle. Moderate-volume operations are semi-annual, and low-volume kitchens such as churches, seasonal venues, and senior centers are annual.
Valley kitchens also run on their own rhythm. Snowbird season, spring training, and the stadium calendar all push volume up for months at a time, so we build your schedule around your peaks rather than a generic date. Fire inspectors across Phoenix, Scottsdale, Tempe, Mesa, and the rest of the Valley will ask to see your service records, and every visit we make is filed to your client portal with dated before-and-after photos.
We’re hiring technicians, foremen, and Fire & Life Safety Consultants across the Valley. Full-time W2 roles, paid training, and monthly safety certification — previous hood cleaning experience isn’t required.
Grease-loaded riser above the cook line, scraped and washed back to bare metal. Stadium and arena kitchens get scheduled around the event calendar.
A long horizontal run cleaned end to end from inside plastic containment, so nothing lands in the kitchen below.
The blower wheel and fan housing on the roof, degreased and hinged back down with the drain line left clear.
The plenum behind the filters, where grease collects first and where an inspector looks first.
Our shop is at 2739 W Palm Ln in central Phoenix, which puts our trucks within a short drive of kitchens in Scottsdale, Tempe, Mesa, Chandler, Gilbert, Glendale and Peoria. Call (602) 536-4663 to schedule a visit.
