Kitchen Exhaust Cleaning for Catering Companies

Catering prep means long cook times and high volumes in compact commissaries. Grease accumulates fast on hoods, filters, and ducts—and missed cleans show up as smoke, heat, and fire risk right when you need the kitchen most.

ProKEC times service around your event calendar so production stays on track while exhaust systems stay NFPA 96 documented.

Deep cleaning is matched to real grease load, not a light café schedule.

Grease load and cleaning frequency

Commissaries with continuous roasting, frying, or sauté production often need quarterly or more frequent professional cleaning.

Seasonal peaks (wedding season, holidays) may require interim filter programs plus scheduled deep cleans before the rush.

We set frequency after measuring grease depth post-event vs mid-cycle.

Scheduling around your operations

We book between major events or overnight after production wraps.

Tell us about dock access, shared buildings, and any HOA or industrial-park rules for overnight work.

Documentation you can file

Service reports support insurance, landlord, and fire-inspection requirements for commissary facilities.

Operators running multiple production sites can keep consistent certificates across kitchens.

What inspectors look for

Heavy grease above filters and in horizontal ducts is a frequent finding in catering commissaries.

We verify clean-out access and fan condition so the next inspection is not a surprise.

Common issues we see

• Compact hoods overloaded by continuous batch cooking
• Event calendars that leave no obvious downtime
• Grease dripping onto prep surfaces from neglected filters
• Industrial units with shared rooftops and limited staging space
• Prior “wipe down” cleans that never reached ducts

How ProKEC works with your facility

• Review production calendar and grease hotspots
• Schedule between events or overnight
• Deep-clean hoods, ducts, fans, and filters to NFPA 96 standards
• Document for insurance and inspectors
• Recommend interim filter care between deep cleans
• Book the next window before peak season

Clear next steps

Start with a free evaluation. We inspect your system and recommend a scope that fits how your catering kitchen actually runs.

Commissary and production kitchens across the Triangle.

Guides that answer common questions operators ask before booking exhaust cleaning:

How Often to Clean Commercial Kitchen Exhaust

After-Hours Kitchen Exhaust Cleaning

What a Free Kitchen Exhaust Evaluation Includes