Kitchen Exhaust Cleaning for Corporate Cafeterias

Office cafeterias may cook fewer hours than restaurants, but grease still builds—and fire codes still apply. Deferred cleaning shows up as odor complaints, smoke on the line, and inspection findings.

ProKEC works with facilities managers and foodservice vendors so access, timing, and documentation are clear before we arrive.

Predictable maintenance protects employees, visitors, and building operations.

Grease load and cleaning frequency

Many corporate cafés do well on a 6-month professional clean if volume is moderate; kitchens with fryers, woks, or all-day service often need quarterly attention.

We confirm cadence after measuring grease on filters, plenums, and fans—not by assuming “office kitchen” means light duty.

Tenant improvement kitchens sometimes inherit unknown duct conditions; evaluation prevents surprise scope on the first clean.

Scheduling around your operations

Early morning, evening, or weekend service keeps the café open for weekday lunch peaks.

We align with building security for after-hours badges and freight elevator use.

Documentation you can file

Building management and corporate EHS teams receive service reports and compliance certificates for property files.

Vendor-operated cafés can share the same reports with the landlord and brand operators.

What inspectors look for

Fire marshals and building inspectors look for grease control and proof of maintenance even when the café feels “light use.”

We document fan condition and access gaps that facilities should correct between cleans.

Common issues we see

• Unclear ownership between landlord, facilities, and foodservice vendor
• Kitchens built with limited rooftop or shaft access
• Odor complaints blamed on HVAC that actually start in greasy ducts
• Inconsistent prior vendors and missing certificates
• Lunch-only schedules that still generate heavy fryer grease

How ProKEC works with your facility

• Clarify stakeholders and access before the visit
• Evaluate grease load and duct access
• Clean hood-to-fan systems to NFPA 96 standards
• Provide reports for building and corporate files
• Recommend a predictable annual cadence
• Coordinate next visits with vendor and facilities calendars

Clear next steps

Share your facility details and we will recommend the right cleaning scope—no cost and no obligation.

Corporate and office cafeterias across Raleigh-Durham-Chapel Hill.

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

How Often to Clean Commercial Kitchen Exhaust

What NFPA 96 Requires for Exhaust Cleaning

What a Free Kitchen Exhaust Evaluation Includes