Scroll Top

Services

Services
Fully Insured, Bonded and Certified
SoCal Hoods
At Your Service

The exhaust system is much more than what you see inside the hood in the kitchen. Proper cleaning entails cleaning the motor and ducts on the roof, for example, using a combination of chemicals, scraping and steam washing. Great care must also be given to clean yet not offset the fire suppression system (e.g., fuselinks). Because of these conditions, NFPA guidelines stipulate that an “outside, certified provider shall clean the system”.

FEATURED SERVICES
Maintenance services including repair and preventative care for hood, exhaust motor and make-up air unit

Kitchen Exhaust Cleaning & Certification

Exhaust Hood Repair and Maintenance

Equipment / Deep Cleaning (Post Re-Modeling / Construction)

$$$$
/cleaning
non-regular
non-regular use systems
Seasonal Operations
etc.
$$$$
/cleaning
Annually
low volume
systems
Pizza Hovens
Pasta Cookers
etc.
$$$$
/cleaning
Semi-Annually
mid / high volume systems
Fryers
Woks
Grills
etc.
$$$$
/cleaning
Quarterly
systems utilizing solid fuel
Wood
Charcoal
etc.

BEFORE & AFTER

Before-1
After-1
Before-2
After-2
Before-3
After-3
Before-4
After-4
4th Street Market
Acapulco
Alberto's
Baja Fresh
Aloha's
Benihana
Broadway
Board & Brew
Buffalo Wild Wings
Burger King
Charo Chicken
Charlie Palmer
Davanti Enoteca
Chronic Tacos
Dennys-logo
El Pollo Loco
Flame Broiler
Filling Station
Hilton
Hyatt
IHOP
Jack in the Box
Jalapeno's
Jersey Mike's
KFC
MC AltLogo 4color2
McDonald's
Open Sesame
Original Pancake House
Panda Express Logo
Papa John's
Regency Theater
Popeyes
Round Table
Roberto's
Schlotzsky's Deli
Rubio's

FREQUENTLY ASKED QUESTIONS

Why should I regularly service my kitchen hoods?

Properly maintaining your kitchen exhaust system will greatly reduce or even eliminate the possibility of grease fires in the exhaust system. Additionally, the Health Department, Fire Departments, Landlords/Property Managers and Insurers all require you frequently service your systems.

How often should the hoods in our restaurants be serviced?

According to NFPA-96 Standard (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations), the following schedule shall be followed:

  • Non-regular use systems (e.g., seasonal operations) – ANNUALLY
  • Low-volume systems (e.g., pizza oven, pasta cooker) – SEMI-ANNUALLY
  • Mid/High-volume systems (e.g., fryer, wok, grill) – QUARTERLY
  • Systems utilizing solid fuel (e.g., wood, charcoal) – MONTHLY
I have my restaurant workers clean the inside of the hoods...why should I have you come and do it instead?

It is not reasonable to expect your restaurant workers to know what parts of the exhaust system need to be cleaned and how to clean them without damaging the system or nearby systems.

Tavern House

We have been using Socal Hoods for years now and they have never let us down. Punctual, and professional in all aspects of communication, before and after photos showing the scope of work. Highly recommend.