Commercial Hood Cleaning in Carrollton, TX

Exhaust cleaning for the way Carrollton actually cooks

Carrollton cooks. From the Korean barbecue and hot pot houses along the Old Denton corridor to the taquerias, wing spots and franchise kitchens spread across one of the metroplex's densest restaurant scenes, thousands of exhaust hoods here run hot every single day — and every one of them is required by fire code to be professionally cleaned on a schedule. NFPA 96 is not a suggestion: it is the standard your fire marshal inspects against, your insurance policy assumes, and your lease almost certainly requires. Grease-laden vapor is how restaurant fires start and exhaust ducts are how they spread, which is why the code exists — and why the certificate on your hood matters as much as the cleaning behind it. Keeping Carrollton's kitchens cleaned, certified and off the violation list is all we do.

Carrollton Hood Cleaning connects restaurant owners and kitchen managers across Carrollton, Addison, Farmers Branch and the northwest Dallas suburbs with a local, insured kitchen exhaust cleaning contractor. Full NFPA 96 hood-to-fan cleanings on the schedule your cooking volume requires, rooftop fan service and grease containment, filter exchange programs, and the before-and-after documentation that satisfies fire marshals, insurers and landlords — all performed overnight or on closed days, so your line never loses an hour of service.

Carrollton cooks hot - and every flame on the line runs under a hood the code says we keep clean.

What we handle

How often does the code require cleaning?

We work while you sleep - overnight service, and your line opens on time.

Where we go

Overnight routes across Carrollton and the northwest Dallas restaurant corridor. Multi-location operators get one schedule, one invoice, every kitchen certified.

Common questions

How often does my restaurant legally need hood cleaning?

NFPA 96 sets it by cooking volume: monthly for solid fuel (wood or charcoal), quarterly for high-volume cooking (24-hour lines, charbroiling, wok cooking), semi-annual for moderate volume, annual for low-volume kitchens. Most working restaurants in this corridor are quarterly or semi-annual — and your fire marshal will hold you to the frequency your cooking actually demands.

What does a full cleaning actually include?

The whole system: hood interior, baffle filters, the plenum behind them, the duct run to the roof, and the exhaust fan — degreased to bare metal with hot water and chemistry, with your equipment sheeted and protected below. If a company only wipes the hood you can see, you are buying a shine, not a cleaning — and your duct is still a chimney of fuel.

Will you have to shut down my kitchen?

No — the work happens while you are closed. Overnight after your close, or on your closed day, the system is cleaned, dried, reassembled and handed back before your prep crew arrives. Scheduling around your hours is the baseline of this trade, not a favor.

What is the sticker on the hood, and why do inspectors care?

It is the certification record: who cleaned the system, to what standard, when, and when it is next due. It is the first thing a fire marshal checks and the fastest violation on the list if it is missing or lapsed. Every cleaning we do ends with a dated sticker — and the photo report that backs it up.

Read all the questions we get asked →