Recurring inspection and cleaning schedules
Recurring inspection and cleaning schedules put your exhaust system on a plan set by how your kitchen cooks, instead of arranging each visit. Every visit is booked around your operating hours, after hours or overnight if that suits you.
- 350+ systems and kitchens cleaned
- After-hours and overnight scheduling
- No travel fee
- Utah-licensed kitchen exhaust company
How it works
Your cooking sets the schedule
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.
Actual requirements also depend on the adopted code edition, local amendments and the authority having jurisdiction. Read the NFPA 96 guide for more.
| 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 |
Recurring service
What a schedule gives you
- Inspection and cleaning planned ahead, not remembered at the last minute
- Visits booked in your quiet hours, including overnight
- One approach across every kitchen you run
- The same approach across every location of a group
Exhausted offers after-hours and overnight scheduling so routine inspection and cleaning can be completed around the kitchen's operating hours without requiring the business to close early solely for service.
What a visit can include
The whole system, on the calendar
Each visit covers what your system needs: the hood, the ductwork, the exhaust fan, and belt, pulley or motor service when a part is worn.
How is the schedule decided?
By the cooking the system serves and what inspections find. NFPA 96 sets inspection frequency by cooking type and volume, and cleaning follows when an inspection finds grease deposits. Local requirements from the authority having jurisdiction also apply.
Can a restaurant group standardize service across locations?
Yes. Chains and multi-location groups can set a schedule for each location based on how that kitchen cooks, and book every visit around its own operating hours.
Can we book a one-time cleaning instead?
Yes. One-time service is available; a recurring schedule is there for kitchens that would rather not arrange each visit separately.
Is there a travel fee on recurring visits?
No. There is no travel fee for jobs.
Put your exhaust system on a schedule
Call anytime for a free quote.