Monthly
Solid fuel cooking, charbroiling, wok cooking, and heavy grease-producing operations.
Fire code and insurance documentation
NFPA 96 Hood Cleaning Records Without the Guesswork
We help Minneapolis kitchens document the cleaning work inspectors and insurers expect: dated stickers, before and after photos, full exhaust-system attention, and practical frequency recommendations.
Cleaning frequency
How often should a commercial kitchen exhaust system be cleaned?
Quarterly
High-volume restaurants, 24-hour kitchens, and busy fryer-heavy operations.
Semi-annually
Moderate-volume restaurants and many standard commercial kitchens.
Annually
Low-volume, seasonal, or special-use kitchens with limited grease production.
What your documentation should show
- Cleaning date and next recommended due date
- Before and after photos of the system
- Notes on inaccessible areas or fan/roof issues
- Confirmation that hood, ducts, filters, fans, and roof grease areas were addressed
Fast quote path
Tell us what kind of kitchen you run.
We will ask for your hood size, cooking volume, last cleaning date, and inspection deadline. If you are dealing with a notice, a new manager file, or an overdue sticker, call first so we can triage timing.
Photo documentation
Service stickers
After-hours scheduling
Licensed and insured
Prefer phone? Call +1 (612) 268-6835.