HADPRO protects your kitchen hardware investment and keeps you NFPA 96 compliant.
HADPRO specializes in cleaning grease from your kitchen hoods, duct work, and exhaust fans while leaving your kitchen floors and prep surfaces as clean as we found them. We’re different from other hood cleaning companies because we provide:
- Peace of Mind:
Our technicians are trained to International Kitchen Exhaust Cleaning Association (IKECA) standards to ensure they are the best in the business. Additionally, HADPRO maintains general liability insurance levels higher than industry standards to protect our customers from loss. - Convenience:
HADPRO is available for service when it fits your kitchen’s daily schedule, and afterwards we’ll keep track of when you’re due for service next. Restaurants can be serviced early in the morning or after closing for the night. Government facilities can be serviced on holidays and weekends, and schools can be serviced during student breaks. Let us know your scheduling constraints and concerns and we’ll work with you. - Documentation:
We provide before & after photo documentation of each service within 24 hours. Fire marshals, property owners, insurance providers, and other stakeholders love being able to review the bare steel condition of our customers’ exhaust systems at a glance. - Maintenance Advice & Support:
HADPRO will alert you to system deficiencies identified during service such as exposed wires, inaccessible ductwork, up blast fans without hinge kits, and/or leaky ductwork. We can install hinge kits on up blast fans, roof protection systems on greasy roof surfaces, and access panels to fix inaccessible ductwork, or we can refer you for free to a member of our contractor network for maintenance work beyond our area of expertise.
Of course, the #1 thing we provide is a bare steel clean kitchen exhaust system, free of grease and compliant with National Fire Protection Association (NFPA) standard 96, which is the gold standard for ventilation control and Fire Protection of Commercial Cooking Operations.
Top 3 Frequently Asked Questions about Grease Cleaning
How often should my hood(s) get cleaned?
It depends. The National Fire Protection Association (NFPA) 96 Standard requires your kitchen exhaust system be professionally cleaned between once per month and once per year depending on the volume of food cooked, the type of food served, and the type of fuel used.
HADPRO-designed maintenance programs follow the NFPA 96 Standard, but on a hood by hood basis instead of a system-wide basis. Why? Because it saves our customers money without compromising facility safety! For example, the hoods over the main grill line at a restaurant may need to be serviced every 2-3 months, while the prep hood or oven hood may only need to be serviced every 6 months. Please consult the NFPA 96 Standard chart below to get an idea of what frequency would be best for your facility, but remember that if you have multiple hoods and fans HADPRO can probably reduce your costs by setting up a custom cleaning frequency for each hood at your location.
| System Description | Cleaning Frequency | HADPRO Advice |
|---|---|---|
| Systems serving solid fuel cooking operations | Monthly (12x/year) | In addition to monthly solid fuel customers, HADPRO has some standard high volume kitchen customers who prefer to have their facilities serviced monthly (12x/year) or bi-monthly (6x/year) due to the high quantities of grease vapors they generate. |
| Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking | Quarterly (4x/year) | This frequency is appropriate for most restaurants and hotels, although some high volume restaurants will find that every 1-2 months is necessary. |
| Systems serving moderate-volume cooking operations | Semi-annually (2x/year) | Many of our school system customers fall in this range since they only serve lunch and school menu foods tend to generate fewer grease vapors. |
| Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers | Annually (1x/year) | Some of our low volume cooking customers prefer to have their duct work and fans cleaned once per year, and the hoods in the kitchen cleaned twice per year. Let us know if this is of interest to you. |
How much does it cost? Does HADPRO provide price quotes via facility walk-throughs or over the phone?
The cost of cleaning your exhaust system depends on a number of factors (see list below). Depending on your preference, we can provide a price quote after a scheduled appointment at your facility or over the phone. Since HADPRO’s standard service includes cleaning your hood(s), exhaust fan(s), and ductwork, the main information we need to provide a phone quote relates to these three areas:
- Hoods: How many hoods do you have and how long is each of them (either # of feet or # of filters)? Do you want all of the hoods cleaned during every service or should each hood have its own cleaning schedule (for example: main grill line hood every 1 month, prep hood every 3 months)?
- Fans: How many exhaust fans do you have?
- Duct work: How many access panels are in the ductwork between the hood and the fan? If you don’t know how many access panels there are, we can still provide an estimate for you based on other information (is it a 1 story building, what floor of the building are the fans on, etc.), but we may need to revise it after our first cleaning service if there are more access panels than expected.
How long will it take to clean my kitchen exhaust system?
The short answer is that most regular cleanings at typical restaurants take between 3-4 hours for thorough cleaning by two to three technicians (one of which will be a crew lead with at least one year of hood cleaning experience for HADPRO). If your facility is larger or if you have time constraints, HADPRO can send additional technicians to meet your timing needs as long as we are aware of them.
The longer answer is that service length depends on a couple of factors, including:
- How many hoods, duct work access panels, and exhaust fans your facility has
- How much food is cooked at your facility daily and what cooking techniques are used
- How long it’s been since your last cleaning