IKECA-certified technicians serving more than 5,400 commercial kitchens across Oregon, Washington, Western Idaho, and Northern California. Cleaned to bare metal and documented for your fire marshal, your insurer, and your health inspector.
The same duct, one visit apart. 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, and this is the difference a fire marshal is looking for.
One crew, one visit, every component of the system that moves grease out of your kitchen.
Certified exhaust system cleaning to NFPA 96 and IMC, in compliance with Oregon and Washington fire departments, insurers, and health departments.
Learn more →Preventative maintenance that catches belt, bearing, and motor problems before the fan quits mid-shift.
Learn more →A dead exhaust fan means a closed kitchen. We repair exhaust fans on emergency callout, 24 hours a day.
Learn more →Deep cleaning for ranges, fryers, ovens, and the stainless behind them.
Hood cleaning customers onlyInstalled where the duct can't otherwise be reached, so every foot of the run gets cleaned, not just the ends.
Learn more →Keeps fan discharge off your roof membrane, which is a repair bill and a code violation waiting to happen.
Learn more →Hinge kits that let fans tip back safely for cleaning and protect the wiring and the curb.
Learn more →Grease-laden vapor condenses inside your exhaust system every hour you cook. NFPA 96 is the fire code standard that says how often it must be professionally removed, and three people can ask you to prove it happened.
Our cleaning is certified to NFPA 96 and IMC, in compliance with Oregon and Washington fire departments. That certification is the proof they ask to see.
Certified cleaning satisfies your carrier's periodic cleaning requirement. After a kitchen fire, that paper trail is the first thing they ask for.
Periodic exhaust cleaning is part of the health department's checklist too. One vendor, one certificate, all three satisfied.
| Solid fuel cooking (wood, charcoal) | Monthly |
| High-volume cooking (24-hour, charbroiling, wok) | Quarterly |
| Moderate-volume cooking | Semi-annually |
| Low-volume cooking (churches, seasonal, day camps) | Annually |
Founded by a former multi-unit restaurant owner and executive chef, so we schedule around service, never through it.
Plus more than 5,400 locations across Oregon, Washington, Western Idaho, and Northern California. Current brand logos go here once usage is confirmed with each client.
Multi-location operators get one vendor, one schedule, and one compliance file across the whole footprint.
No walkthrough theater and no pressure. Tell us what you cook and how many hoods you run, and we will come back with a number and a recommended NFPA 96 schedule.