Grease buildup in a commercial kitchen exhaust system is the single largest fire risk most restaurants carry. PROCOM's exhaust program is built around NFPA 96 - the national fire-safety standard for commercial cooking ventilation - and around the realities of running a kitchen that doesn't shut down.
Our crews clean from rooftop fan to hood interior: ductwork, plenums, fan assemblies, grease cups, filters, and the hood surfaces themselves. Every visit ends with a written report and a sticker on the hood documenting the date, the crew, and the next service due.
Cleaning frequency is set by your kitchen volume and cooking type. Every account includes the following:
Tell us about your facility and we'll respond within one business day with a tailored plan.
Get a Free Quote Call (407) 402.5509Tell us a bit about your facility. A specialist will follow up within one business day.