NFPA 96 / IKECA ANSI C10
Every commercial kitchen fire needs fuel, and the fuel is the grease inside your hood, your ductwork and your exhaust fan. We clean the entire system, top to bottom, and hand you the photo record your fire marshal, health inspector and insurance carrier will accept.
Same business day reply
NFPA 96 4.1.5.1Responsibility for the inspection, maintenance and cleanliness of the ventilation system rests with the equipment owner, not the landlord and not the cleaning contractor. A lapsed cleaning schedule is what turns an insurance claim into a denied claim.
01 / Scope of work
Hood, ducts, fans, filters, grease containment, pollution control units, conveyor ovens and exterior washing. One vendor, one schedule, one documentation trail instead of coordinating four subcontractors.
Our flagship service. We clean the entire system, not just the visible hood surface, including the hard-to-reach areas where the actual fire risk sits.
Deep-clean recovery for systems that have fallen off schedule and are heavily contaminated with baked-on grease or oily sludge.
Routine evaluation with a cleaning-frequency recommendation based on your kitchen's actual cooking volume and fuel type.
Your staff never scrubs a filter again, and the kitchen never runs without them.
Grease loading makes a fan work harder, drop airflow and wear out early. We keep it running.
Stops grease escaping the fan onto your roof, where it destroys the membrane, voids the roofing warranty, creates a slip hazard and forms an open-air fire load.
PCUs scrub smoke and grease particulate from the exhaust stream before discharge, typically required by landlords, municipalities, or mixed-use and urban locations with odor restrictions.
Full teardown and deep clean for conveyor and pizza-style ovens.
Exterior commercial cleaning that keeps the rest of the property inspection-ready.
02 / Required frequency
Intervals are set by cooking type and volume, not by preference or budget. These are the minimums. Your authority having jurisdiction can require more frequent service if an inspection finds contamination.
| Type of cooking operation | Minimum interval |
|---|---|
| Solid fuel cooking: wood, charcoal, pellet | Monthly |
| High volume: 24-hour operations, charbroiling, wok cooking | Quarterly |
| Moderate volume operations | Semiannually |
| Low volume: churches, camps, seasonal, day care | Annually |
NFPA 96 4.1.5.1
Responsibility for inspection, testing, maintenance and cleanliness rests with the equipment owner.
NFPA 96 12.6.2
Systems must be cleaned before surfaces become heavily contaminated with grease or oily sludge.
NFPA 96 7.8.2.1
Grease drainage must feed a noncombustible, closed, rainproof container that does not inhibit fan performance.
NFPA 96 8.1.6.3.1
Upblast fans require a minimum 3in by 5in (or 4in diameter) access opening for blade cleaning and inspection.
Qualified persons
Cleaning must be performed by properly trained, qualified and certified persons acceptable to the authority having jurisdiction.
Unsure of your interval
Request an inspection and we will put your required frequency in writing.
03 / Our standard
Our technicians are trained and certified to current NFPA 96 and IKECA ANSI/C10 standards. Work is performed to meet or exceed federal, state and local regulations, insurance carrier requirements and fire inspector expectations.
Every service produces a before-and-after photo report. That is the proof-of-service record you hand to a fire marshal, health inspector or underwriter, and it makes it impossible to be billed for work that was not performed.
The most common failure in this trade is cleaning only what the customer can see. Our standard is the entire system, top to bottom: hood, filters, full duct run, fan and roof.
We track when your next service and inspection are due based on the frequency assigned to your specific kitchen. Compliance stops depending on someone in the kitchen remembering.
Hood, ducts, fans, filters, grease containment, PCUs, conveyor ovens and exterior washing under one contract, including the PCU work most competitors decline.
Filter exchange and scheduled cleanings are structured so your kitchen is not pulled off-line and your staff labor is not consumed by the work. We work around your service hours.
04 / Who we serve
Restaurants, bars, bakeries, food trucks, hotels, schools, senior living communities, hospitals, country clubs, event venues, grocery delis, commissaries and institutional food service across South Texas.
05 / Coverage
The full San Antonio metro and its suburbs, the I-35 corridor north to New Braunfels and Canyon Lake, the Hill Country west to Kerrville, Bandera, Comfort and Medina, and South Texas down to Pearsall, Dilley, Pleasanton and Karnes City.
Tell us what you cook and how often you run. We will tell you the interval the code requires and what it costs, at no charge.