Grease fires start where you can’t see them. Our trained techs scrape, foam and hot‑wash every inch of hood, duct, fan and roof vent—then email a compliance report before the smell of degreaser fades.

Our 4‑Step Process

1. Prep & plastic wrap to protect equipment.
2. Heavy scrape & chemical foam soak.
3. 180 °F hot‑water rinse.
4. Polish & joint inspection with kitchen manager.

Who Needs This?

Restaurants • Food trucks • Hospitals • Nursing homes • School cafeterias—any site with commercial exhaust systems.

What You Receive

• RPC cleaning tag affixed to hood.
• Time‑stamped photo report for insurers.
• Recommendations to extend clean intervals.

Frequently Asked Questions

1. How long between cleanings? – High‑volume fryers: quarterly; low‑volume kitchens: semi‑annual.
2. Do you service rooftop fans? – Yes, belt checks and grease‑containment swap included.
3. Is there kitchen downtime? – Average 3 hours; we work overnight.
4. What chemicals do you use? – NSF‑listed, food‑contact safe degreasers.