Excellent hood cleaning service. They show up when they say they will. Keep everything clean, and do a great job cleaning the hood.
Commercial kitchen hood and exhaust cleaning, scheduled around your hours
Hood, duct and exhaust fan cleaning for commercial kitchens across Utah and Southern Idaho — booked after hours or overnight, with no travel fee.
- 350+ systems and kitchens cleaned
- After-hours and overnight scheduling
- No travel fee
- Utah-licensed kitchen exhaust company
What we do
Every part of the exhaust system
Grease does not stop at the hood. It travels the whole path the air takes, so our service follows it all the way through.
Why Exhausted
Built around the kitchen, not the other way round
350+ systems and kitchens cleaned
Your hours, not ours
After-hours and overnight scheduling, so you never close early just for service.
Commercial kitchens only
Restaurants, chains, hotels, grocery stores, schools and facility kitchens.
The complete system
Hood, ductwork and exhaust fan — plus the belts, pulleys and motors that keep it running.
Recurring service
A schedule set by how your kitchen cooks, booked around its hours.
How it fits together
The whole exhaust system, not just the hood
Grease-laden air leaves the cooking line through the hood and its filters, travels through the ductwork and is drawn out by the exhaust fan. Grease settles along that whole path, which is why we clean the hood, the ductwork and the exhaust fan — not just the part you can see.
Who we serve
Commercial kitchens of every kind
From a single restaurant to a hotel banquet kitchen, a school cafeteria or a grocery deli, every kitchen that cooks under a hood has an exhaust system to keep clean — and its own hours to work around.
- Independent restaurants
- Restaurant chains and groups
- Hotels and hospitality
- Grocery stores
- Schools and institutional kitchens
- Commercial and professional kitchens
- Manufacturing facilities
How it works
From quote to clean system
Request a quote
Send your name, business, phone number and location, or call. Logan follows up with you personally.
Scope and schedule
Agree what the system needs and pick a time that suits the kitchen — after hours and overnight included.
Complete the service
The crew works through the parts of the system in scope while your kitchen is closed or quiet.
Plan the next visit
Where it makes sense, set the next inspection and cleaning on a schedule.
T.H., Google review They did the job very efficiently! Looked AMAZING after! Very kind people and weren't disturbing safe and comfortable workspace! Definitely recommend!
A.W., Google review Professional fast and fair, my hood looks great and these gentlemen took great care of me
B.W., Google review
Service area
Utah and Southern Idaho
We come to your kitchen, wherever it is in the region. No travel fee is charged for jobs.
NFPA 96
Inspection first, then cleaning
Commercial kitchen exhaust systems require routine inspection and cleaning to control grease buildup and support fire safety. NFPA 96 inspection frequency is based on cooking volume and equipment, ranging from monthly for certain solid-fuel operations to annually for qualifying low-volume kitchens. When grease contamination is found, the affected portions of the exhaust system must be cleaned.
| Inspect | For systems serving |
|---|---|
| Monthly | Systems serving solid-fuel cooking operations |
| Quarterly | Systems serving high-volume cooking, such as 24-hour cooking, charbroiling or wok cooking |
| Every six months | Systems serving moderate-volume cooking operations |
| Annually | Systems serving low-volume cooking, such as churches, senior centers or seasonal businesses |
