Hood cleaning, to bare metal.
Canopy, plenum, filters, duct, and rooftop fan — scraped and pressure-washed in accordance with applicable NFPA 96 requirements, overnight, with photo proof before we leave.
- Full canopy, plenum, and filter cleaning — degreased to bare metal
- Horizontal and vertical duct runs, not just what the inspector can see
- Rooftop fan removal, cleaning, and reset with hinge and belt check
- Access panel installation where ducts can't otherwise be reached
- Grease containment pads and rooftop cleanup
- Before/after photos, dated certificate, and hood sticker
We own the response above the line. The crew that scrapes the hood is the crew on your roof — so a cracked belt or a failing hinge gets caught the same night, not on the next inspection.
Monthly
Solid fuel
Wood-fired ovens, charcoal, live fire.
Quarterly
High volume
Char-broilers, woks, fryer-heavy, 24-hour.
Semi-annual
Moderate volume
Most full-service restaurants.
Annual
Low volume
Seasonal, church, camp, low-use kitchens.
How often does my hood need to be cleaned in Denver?
NFPA 96 sets the baseline: monthly for solid fuel, quarterly for high-volume operations, semi-annually for moderate volume, annually for low volume. Denver fire inspectors enforce these intervals. We clean in accordance with applicable NFPA 96 requirements, set your schedule against your actual cook volume, and keep the records that prove it.
Will the cleaning disrupt service?
No. We work after close or overnight. You hand us the keys at close; the kitchen is clean, dry, and ready before your morning crew walks in.
What documentation do I get?
Before/after photos of every section, a dated certificate, and a hood sticker — the exact record set the AHJ and your insurer ask for.
Grease doesn't belong to three vendors. It belongs to your restaurant.
One call covers hood, exhaust, fan, trap, interceptor, and lines — scheduled together, documented together, handled together.
Grease is one scope of eleven. RestauRun keeps the rest of the restaurant running too — plumbing, HVAC, refrigeration, hot side, cold side, fire, doors, and emergency response.
Full Restaurant Uptime by RestauRun