Whole-System View:
We look at the hood, the duct route and the roof fan together, so nothing is missed because it was out of sight.
Commercial Kitchen Exhaust Cleaning in Denver, CO: Hood Cleaning from Canopy to Rooftop
Grease builds up across the whole exhaust path, not just the hood you can see. Denver Hood Cleaning Co handles hood cleaning, grease duct cleaning and rooftop fan cleaning for restaurants and commercial kitchens, with visits coordinated around your service hours.
Four Services, One Exhaust System
Hood, duct and rooftop fan cleaning for Denver restaurants, scheduled around your service hours.A kitchen exhaust system has three parts that all collect grease: the hood, the duct and the rooftop fan. We clean each part, and we can set up a recurring schedule so none of them is overlooked.
Commercial Hood Cleaning
The hood and filters are the visible start of the system, and the part inspectors usually look at first.
Filters:
Pulled, degreased and replaced as part of a thorough visit.
Canopy and plenum:
Interior and exterior surfaces degreased, with the line protected first.
Service report:
Documentation of what was cleaned, commonly requested by inspectors and insurers.
Rooftop Fan and Duct Cleaning
Past the hood, grease continues into the duct and the fan, where it is hardest to see.
Grease duct cleaning:
Accessible duct runs degreased, with access panels noted for next time.
Exhaust fan cleaning:
Fan and housing cleaned, with containment so grease stays off the roof.
Scheduled plans:
Monthly, quarterly, semi-annual or annual visits set to your cooking volume.
Why Exhaust Cleaning Is More Than the Hood
Commercial cooking produces grease vapor that travels past the filters. NFPA 96 sets inspection and cleaning expectations for the whole system, so a good service plan covers each part.
Work Around Service:
We coordinate scheduling around your service hours, usually after close, so your kitchen is ready for the next shift.
Containment:
Grease and wash water are collected so they stay off floors, drains and the roof.
Clear Scope:
You get a written scope that says what is included and what could not be reached, such as ducts with no access panels.
How a Cleaning Visit Works
Scope & Access Review:
We review your hood, duct route and roof access, by photos or a short walk-through, and note what is reachable.
Schedule Around Service:
We coordinate scheduling around your service hours, usually after close, and confirm the window ahead of time.
Protect & Degrease:
Equipment is covered, then filters, hood and accessible duct and fan surfaces are degreased and scraped.
Contain & Dispose:
Grease and wash water are collected and handled so they stay out of drains and off the roof.
Report & Walk-Through:
You get a service report and a walk-through of what was cleaned and any sections we could not reach.
Ready for a Hood Cleaning Quote in Denver?
Tell us about your kitchen and the hours we can access it, and we will follow up with next steps and what we need to scope the work.
How Commercial Kitchen Exhaust Cleaning Works in Denver
A commercial kitchen exhaust system is more than the hood you can see over the line. It is a chain: the hood and filters, the grease duct running through walls or a chase, and the exhaust fan on the roof. Grease vapor condenses along that whole path, and a fire that starts in a hood can travel through ductwork if the buildup is heavy. That is why fire codes treat exhaust cleaning as a recurring maintenance task rather than a one-time job.
Everything below is general information. Codes, adopted editions and inspector expectations vary by building, so confirm specifics with the Denver Fire Department, your fire inspector and your insurance carrier.
The three parts of a kitchen exhaust system
- Hood and filters: the canopy over the cooking line captures grease-laden vapor, and baffle filters catch much of it before it enters the duct. Filters are usually the first part to be pulled, degreased and replaced.
- Grease duct: the exhaust ductwork carries what the filters do not catch. In multi-story or mixed-use Denver buildings it can run a long way, and cleaning it depends on access panels being in the right places.
- Rooftop exhaust fan: the fan pulls air up and out. Grease can collect around the fan and on the roof if it is not contained, which is why many kitchens look at a rooftop grease containment device.
How often does a Denver kitchen need cleaning?
NFPA 96, the standard for ventilation control and fire protection of commercial cooking operations, is commonly cited as setting inspection frequency by the type of cooking. The intervals most often quoted are monthly for solid-fuel cooking, quarterly for high-volume cooking such as 24-hour operations, charbroiling and wok cooking, semi-annually for moderate-volume cooking, and annually for low-volume cooking such as day camps or senior centers.
Those are commonly cited intervals, not a ruling on your kitchen. The fire inspector who covers your address, and often your insurer, has the final say, and either can ask for more frequent service. Our scheduled plans page explains how a recurring schedule is usually set up.
What shapes the scope of a Denver visit
- Building type: converted brick storefronts in older neighborhoods, newer mixed-use buildings with a shared roof, and strip-center suites each present different access to the duct and the roof.
- Roof and fan access: a roof hatch, a fixed ladder or a lift requirement changes how the fan is reached and how grease is kept off the roof surface.
- Service hours: most kitchens cannot stop during lunch or dinner, so we coordinate visits around your service hours, which often means working after close.
- Cooking style: charbroilers, fryers, woks and solid-fuel ovens load the system differently, which is part of why recommended intervals differ.
Fire suppression and other separate services
The fire suppression system that sits under the hood is inspected on its own cycle and by its own technicians. NFPA 96 and NFPA 17A are the standards usually referenced for it. We are an exhaust cleaning company and do not claim to service suppression systems, but we can coordinate scheduling so access is clear when your suppression vendor visits.
What to have ready for a quote
The kitchen address, the type of cooking you do, how many hoods you have, how you reach the roof, whether the duct runs through multiple floors, and the hours you can be accessed. A short site walk or a few photos of the hood, an access panel and the roof fan is usually enough to describe the scope.
Neighborhoods we serve in Denver: LoDo, RiNo, Cherry Creek, Capitol Hill and South Broadway. Call (714) 333-0178 or send the form above for a written estimate.
Denver Hood Cleaning Questions, Answered
A thorough visit typically covers the hood canopy and filters, accessible grease duct sections, and the rooftop fan, along with degreasing of the surfaces that touch grease vapor. The exact scope depends on your system and on where access panels exist, so we describe it in writing before the visit.
Commonly cited NFPA 96 intervals are monthly for solid-fuel cooking, quarterly for high-volume cooking, semi-annually for moderate-volume cooking and annually for low-volume cooking. Confirm your required interval with your fire inspector and your insurer, since either may ask for more.
We offer hood cleaning, grease duct cleaning and rooftop exhaust fan cleaning as separate services that are often scheduled together. Tell us which parts of the system you want covered and we will describe what is reachable at your address.
Yes, we coordinate scheduling around your service hours, which for many kitchens means after close. Share your hours and any building access limits when you request a quote.
No. Fire suppression systems are inspected separately, generally every six months under standards such as NFPA 17A and NFPA 96. We can coordinate our visit so that the hood area is accessible for your suppression vendor.
We quote by scope instead of a flat rate, because cost depends on factors such as hood length, how much grease has built up, access, fan type, after-hours work, and the number of floors or length of duct. We give a written scope with the quote so you can see what is included.