The PNW's largest certifiedhood cleaningprovider
IKECA-certified technicians serving more than 5,400 commercial kitchens across Oregon, Washington, and Northern California. Cleaned to bare metal, rooftop to stovetop, and documented for the fire marshal, the insurance carrier, and the health inspector.
Trusted by Commercial Kitchens Across the Northwest
Plus more than 5,400 locations across Oregon, Washington, and Northern California.
From rooftop to stovetop, down to bare metal
Grease buildup like this is the number one cause of restaurant fires, and it hides where you never look: inside the duct, behind the fan, above the roof line. These photos are from our own crews, time-stamped on the job. This is the difference a fire marshal is looking for.
What to expect from our service
Certificate of Service
States the system was cleaned per NFPA-96 and IKECA standards, with the date and our company details. This is required by code.
Dated hood sticker
The first thing a fire inspector looks for. Ours goes on after the fan and duct are done, not instead of them.
Photo report
Hood, plenum, duct, and rooftop fan, before and after, time-stamped on site. The office checks every photo against the crew's job checklist before the report goes out, so deficiencies get caught, not filed. Any section that could not be reached is listed, and why.
Our 4-step hood cleaning process
Same four steps on every job, whether it is one hood or forty locations.
- 1
Professional arrival, zero disruption
Uniformed staff arrive in branded company vehicles and check in with your management team. We start after your kitchen finishes guest service, so nothing we do interrupts your business.
- 2
Equipment and property protection
We cover your equipment completely before any work begins. A specialized plastic funnel system wraps the hood to capture and contain all wastewater and grease.
- 3
NFPA code-compliant deep clean
Our IKECA-certified technicians clean the grease buildup out of your exhaust fan, ductwork, and entire hood system with commercial-grade equipment, down to bare metal, so your kitchen stays compliant with fire code.
- 4
Photo verification and fire department reporting
You get before-and-after photos of the work. A uniquely numbered certificate of service goes on your hood system, and our team files the required compliance report and photos with your local fire department.
Complete kitchen exhaust system service
One crew, one visit, every component of the system that moves grease out of your kitchen.
Hood Cleaning
Certified commercial kitchen exhaust cleaning is mandatory across Oregon and Washington to comply with NFPA 96 and the International Mechanical Code. Fire marshals, insurance providers, and health departments enforce these codes to prevent catastrophic kitchen fires.
Learn more →Exhaust Fan Maintenance
Catch belt, bearing, and motor problems before an industrial fan fails mid-shift. A structured preventative maintenance schedule tracks the physical, thermal, and acoustic warnings that come before a breakdown.
Learn more →Equipment Cleaning
Deep cleaning for commercial cooking lines, including ranges, fryers, ovens, and stainless steel backsplashes.
Hood cleaning customers onlyLearn more →
Access Panels
NFPA 96-compliant grease duct access panels, built to withstand up to 1500 degrees, so your duct run can actually be inspected and cleaned end to end.
Learn more →Rooftop Grease Containment
NFPA 96-compliant rooftop containment that traps fats, oils, and grease before they reach your roof membrane. Protects the facility from roof damage and fire risk.
Learn more →Exhaust Fan Hinges
NFPA 96 requires every upblast exhaust fan with a motor in the airstream to be hinged, with a service hold-open retainer and a flexible, weatherproof electrical cable. Industrial-strength hinge kits keep you compliant and make the cleaning faster.
Learn more →A dirty duct is a fire waiting for a busy Friday
Every hour you cook, grease builds inside the part of the system you never see. NFPA 96 sets how often it has to come out. Three people can ask you to prove it did.
Oregon and Washington fire departments inspect to NFPA 96, and Portland adds its own hood cleaning rules on top. The sticker and the report are what they ask for first.
Certified cleaning satisfies your carrier's periodic cleaning requirement. After a kitchen fire, the paper trail is the first thing the adjuster wants.
A greasy hood is a sanitation finding. One vendor, one packet, all three covered.
How often does NFPA 96 say you need it?
| Solid fuel cookingWood-fired ovens, charcoal grills, smokers | Monthly |
| High-volume cooking24-hour kitchens, charbroiling, wok cooking, most fast food | Quarterly |
| Moderate-volume cookingMost sit-down restaurants, hotel kitchens, cafeterias | Semi-annually |
| Low-volume cookingChurches, day camps, seasonal kitchens, senior centers | Annually |
Started by someone who ran kitchens
Oregon Hood Cleaning is a family-owned company founded by a former multi-unit restaurant owner and executive chef. That is why we schedule around service instead of through it, why the crew covers the line before they start, and why the paperwork is built for the person who has to file it.
We are an IKECA member company and an ORLA allied member, licensed, bonded, and insured, based in Salem, Oregon. We answer the phone 24 hours a day. After hours, the owner picks up.
One vendor. One schedule. One compliance file. Three states.
Franchisees, regional chains, hotel groups, and facility managers get a single point of contact, consolidated scheduling across every store, and a certificate and photo report per location. Marriott, Best Western, and the QSR brands below already run it this way.
Anywhere there's a commercial kitchen
Restaurants are most of it. The rest is every building with a hood over a line.
Serving Commercial Kitchens Across Oregon, Washington & Northern California
Crews dispatch from Salem. Portland, Eugene, Vancouver, and the mid-valley are close enough for same-week and overnight work. Farther cities are scheduled as planned trips. Hover a marker or pick a city.
Coverage varies by area; ask us about your address.
Tell us about your kitchen, get a straight quote
No walkthrough theater and no pressure. Tell us what you cook and how many hoods you run, and we come back with a number and a recommended NFPA 96 schedule.