Commercial Kitchen Exhaust Cleaning
Professional kitchen exhaust system cleaning & maintenance in Kansas City, MO. Hoods, filters, ductwork and fans — cleaned down to bare metal.
Twenty-plus years under the hoods of Kansas City kitchens. We work around your service hours, leave the line spotless, and back every job with a 100% satisfaction guarantee.
A real job. Scroll wipes it clean.
01 Services
Commercial kitchen exhaust cleaning, exhaust fan hinge kits and rooftop grease containment — done properly, by people who have been doing them for two decades. No upsells you don't need.
Thorough cleaning for all types of kitchen exhaust systems. We work the whole run — not just the parts an inspector can see from the floor.
We professionally install hinge kits on exhaust fans so the fan tilts back instead of coming off. Safer, faster service every time after.
Containment systems that manage and hold grease before it reaches your roof, preventing the dangerous buildup that causes slips, stains and leaks.
02 Why It Matters
Every hour your line runs, grease-laden vapour condenses inside the hood and travels up the duct. It cools. It sticks. It layers. And it sits directly above an open flame.
The path grease travels
The stainless canopy over the cookline catches the smoke, heat and grease vapour rising off it. Inside and out, plenum included, it gets degreased to bare metal.
Angled metal filters that catch most of the airborne grease. They come out, soak and get pressure-washed. Clogged filters are the usual reason a hood stops pulling.
What drips off the filters runs down this trough into a removable cup. Emptied and cleaned on every visit.
Nozzles above each appliance flood the cookline with wet chemical in a fire. We clean around them and refit the protective caps. The system itself belongs to your fire-protection company.
Welded black steel carrying grease-laden air to the roof. The layer that builds up inside is what a duct fire burns. It gets scraped and degreased end to end.
Bolted panels along the duct. They are how every straight run and every bend gets reached, and they go back on sealed.
Where the duct passes through the deck it is wrapped in fire-rated insulation. Grease that gets past here ends up on the roof, which is what containment is for.
The upblast fan that pulls the whole system. The blower wheel, housing and windband get cleaned and the rooftop grease cup emptied. Watch it swing back on its hinge kit.
Angle brackets and a pivot pin along the back of the curb. The whole fan swings back on them and a spring restraint holds it open, so the wheel, the housing and the duct throat can be reached without lifting the fan off, and a fire crew can get into the system in seconds. Installing them is one of our three services.
A tray around the curb that catches what the fan throws out. Keeps grease off the roof membrane, where it is a slip hazard and a roof-repair bill waiting to happen.
Built-up grease is fuel with an ignition source underneath it. A clean system removes the fuel — it is the single most direct thing you can do about kitchen fire risk.
Fire marshals and insurance carriers ask when your exhaust system was last cleaned. Having a service record and a date on the hood makes that a thirty-second conversation.
A loaded hood pulls less air. Heat, smoke and odour stay on the line instead of going up the duct — and your crew feels every degree of it.
Grease that escapes a fan without containment ends up on the membrane, where it stains, degrades and eventually leaks. Roof repairs cost far more than cleanings.
03 How Often
How often a system has to be cleaned isn't a sales decision — it's set by how hard you cook. NFPA 96, the national standard the fire code points to, scales it to your cooking volume.
Wood, charcoal or mesquite. Solid fuel loads a system faster than anything else in a kitchen.
Charbroilers, woks, and anything running 24 hours. Hard, continuous cooking with heavy grease-laden vapour.
Where most Kansas City restaurants land — a normal service line running normal hours.
Churches, seasonal kitchens, day camps, senior living rooms that cook a few times a week.
Mixed equipment moves the whole system up. The highest-risk appliance sets the interval for everything connected to it — add one charbroiler to a moderate-volume kitchen and the entire system goes to quarterly, not just the hood above the broiler.
Intervals above are NFPA 96 Table 11.4. The standard is enforceable because the International Fire Code names it directly, and your local fire marshal is the final authority on how it's applied to your building. Not sure where you land? That's part of what we work out on the estimate visit — and once you're on a schedule, we track when you're due and come to you.
04 How It Works
We schedule around your service hours, so the work happens while the kitchen is closed and you open the next day like nothing happened.
Tell us the type of kitchen, roughly how hard it runs, and when it last got cleaned. Estimates are free and there is no pressure attached.
We look at the whole system — hood, filters, duct run, fan, roof — then quote the job in writing so there are no surprises.
Equipment and surfaces get covered, the system gets scraped and washed to bare metal where it's accessible, and everything gets wiped down before we leave.
You get documentation of the work, a service date on the hood, and a recommended window for the next visit based on how your kitchen actually runs.
05 Results
Watch a hood come clean first. Then spin through the jobs and drag each handle. This is what "cleaned to bare metal" actually means on real equipment.
Drag the drum to spin it. Drag the handle to compare.
06 Who We Work With
Kansas City kitchens come in every shape. Twenty years in, we have been under most of them.
07 Reviews
Sixty-four customers, not one of them ours to edit. The three below are quoted word for word — the other sixty-one are one click away.
“Very professional. On time. Great communication!”
“Great hood cleaning company in kcmo very knowledgeable”
“Great company and very dependable”
08 Service Area
Based in Kansas City and working the whole metro on both sides of the state line. Not on the list? Call — we probably still come to you.
09 Questions
It is set by how hard you cook, not by us. Solid fuel is monthly, high-volume charbroiling and 24-hour kitchens are quarterly, an ordinary restaurant line is twice a year, and a low-volume church or seasonal kitchen is annual.
Those intervals come from NFPA 96 Table 11.4, which the fire code points to directly — your fire marshal is the final say on how it applies to your building. There is a fuller breakdown in How Often.
Not sure where you land? We work it out on the estimate visit.
No. We schedule around your service hours — typically overnight or on a closed day — so the work happens while nobody is on the line. You open the next shift as normal.
The hood canopy inside and out, the baffle filters, the plenum, the accessible ductwork, and the rooftop exhaust fan and its housing. Equipment and floors get covered before we start, and everything gets wiped down before we leave.
If we find something outside the scope of a cleaning — a fan that needs a hinge kit, a roof that needs containment — we tell you and quote it separately. We don't add work to an invoice you didn't approve.
It depends on the condition of the system, which is why we come and look at it. A hood that was cleaned six months ago and a hood that has not been touched in three years are two completely different jobs, even in the same building.
What moves the number: how long since the last cleaning, how heavy the grease load is, the size and layout of the system, the length and accessibility of the duct run, and how easy the rooftop fan is to get to.
We do not quote over the phone, because that is guessing. Call, we come out and look, and you get a real price for the actual system. The visit is free and there is no obligation attached to it.
Yes — we cover Kansas City, MO and the surrounding metro on both sides of the state line. If your town isn't in the list above, call anyway. We travel further than most people expect.
Yes — and carried at limits high enough to work hospitals and other institutional accounts, which is a bar a lot of smaller outfits cannot clear. If your facility needs a certificate of insurance before we set foot on site, ask and we will have it sent over.
The policy carries $2 million in liability coverage, and an umbrella policy takes that to $4 million for facilities that require more. We also carry commercial auto insurance.
You will get a call back first thing in the morning. We are an on-call business and the phone is answered by the people who do the work — which means occasionally it rings while we are on a roof, or at an hour when we are asleep.
Leave a message or send a text to 816-550-8824 and it gets returned. The cleaning itself is almost always scheduled after your service anyway, so the work happens overnight even when the phone call does not.
If you walk the job with us and something is not right, we fix it. That is the whole guarantee — no forms, no fine print. Twenty years of repeat customers in a city this size only happens one way.
That the grease is gone, not spread around. Hood, filters, plenum, accessible duct and fan get scraped and washed back to the metal they were made from, wherever a tool can reach.
A wipe-over leaves a thin film behind, and the next layer of grease sticks straight to it. Bare metal is the only finish that resets the clock.
The whole system. Hood canopy, baffle filters, plenum, the accessible ductwork and the rooftop exhaust fan and housing are all part of a standard cleaning.
If the fan has no hinge kit, or grease is getting onto the roof, we tell you and quote it separately — both are services we do.
Yes. Every job ends with documentation of the work, a service date on the hood, and a recommended window for the next visit.
Fire marshals and insurance carriers ask when the system was last cleaned. With the record in hand that is a thirty-second conversation.
NFPA 96 is the National Fire Protection Association’s standard for ventilation control and fire protection of commercial cooking operations. The fire code points to it, so it is what your fire marshal works from.
Its Table 11.4 is where the cleaning intervals in How Often come from: monthly, quarterly, semi-annual or annual, set by how hard the kitchen cooks.
A hinge kit lets the rooftop fan swing open on its curb instead of being lifted off it. It protects the wiring and the roof membrane, and it makes every future cleaning quicker because the fan and the duct behind it open up in seconds.
If your fan has to be lifted off the curb to reach the duct, yes. We install them.
A system fitted around the exhaust fan that catches the grease the fan throws out, so it never reaches the roof membrane. Grease on a roof stains it, degrades it and eventually leaks through — a containment system costs far less than the roof repair.
We fit and service containment on the same visit as the cleaning.
Anywhere with a commercial hood: restaurants, bars and grills, schools, hospitals and care homes, retirement homes, hotels, churches, food trucks, country clubs, corporate cafeterias and ghost kitchens.
Insurance is carried at the limits institutional accounts require, so hospitals and schools are not a problem.
10 Get In Touch
Call for the fastest answer, or send the form and we’ll come back to you. Either way you get a real person who has been doing this for twenty years — and if we’re on a roof or it’s late, you’ll hear back first thing in the morning.
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Thanks — we'll be in touch shortly. If it's urgent, call 816-550-8824 and you'll get a person.
