Pre-Cleaning Site Safety

We place cones around our service vehicle and any hose paths inside your kitchen to prevent tripping hazards, and our technicians wear gloves and safety glasses throughout the cleaning.

Gutter Pre-Inspection

Our technician inspects all guttering for clogs and proper flow.

Preparing the Kitchen Work Area

All tools and materials are brought in through the kitchen’s rear entrance. Nearby equipment is carefully covered to avoid contamination during the restaurant range hood cleaning process.

Creating a Containment System

We build a sealed funnel around the exterior of the hood system. This contains all wastewater and grease runoff, keeping your kitchen clean and mess-free.

Applying the First Degreasing Treatment

We apply a powerful degreasing solution to all interior hood surfaces. Special attention is given to the hood vent, filters, and duct openings—areas where grease tends to build up the most.

Allowing Time to Dwell

The degreaser is left to sit for a minimum of 15 minutes, giving it time to break down stubborn grease deposits throughout the kitchen exhaust system.

Targeted Second Application

For tough buildup, we apply a second round of degreasing to ensure complete removal. This step is crucial for fire prevention and long-term performance.

High-Pressure Grease Removal

Our technicians pressure wash rinse away grease from the interior hood surfaces. We carefully clean around sensitive components like fire suppression nozzles.

Wastewater Monitoring and Management

As grease and water are flushed out, all wastewater is directed into a trash can inside the containment funnel. We continually monitor levels and dispose of water safely using the restaurant’s mop sink—an essential part of our grease hood cleaning protocol.

Drying the Interior Hood

We remove excess moisture with a large squeegee and mop down the surfaces. A dry surface ensures better bonding for the final polish and reduces the risk of slip hazards in the kitchen.

Polishing the Hood with Shining Agent

A light coat of shine agent is sprayed inside the hood and worked into all metal surfaces using clean mops and fresh cloths—one set per job, to avoid cross-contamination. This gives your kitchen hood a polished, professional finish.

Removing Protective Coverings

We carefully take down all plastic and coverings from your equipment, checking for any overspray or drips. Every surface is left clean, dry, and ready to use.

Final Touches on the Hood Exterior

We remove the containment funnel and wipe down the exterior of your commercial kitchen hood, leaving no streaks, smears, or residue behind.

Cleaning and Equipment Breakdown

All tools and trash are collected and removed from the premises. Wastewater is properly disposed of, and the trash goes into the designated dumpster. Your space is left spotless.

Final Inspection

To finish, we inspect your system for quality and apply a dated sticker showing when your next cleaning is due. This helps keep you compliant with Baltimore’s fire safety codes and inspection schedules.