Kitchen Exhaust Cleaning for Restaurants and Cafés

Line cooks, fryers, griddles, and charbroilers load grease into hoods and ducts faster than most other commercial kitchens. When filters clog and ducts coat, you feel it as smoke in the dining room, hotter cook lines, and higher fire risk.

ProKEC serves independent cafés, full-service restaurants, and multi-station kitchens across Raleigh-Durham-Chapel Hill. We clean to NFPA 96 standards and leave service reports you can show inspectors and insurers.

Our job is not a generic power wash. It is a hood-to-fan cleaning plan that matches how hard your kitchen actually cooks.

Grease load and cleaning frequency

High-volume dinner service and fryer-heavy menus often need professional exhaust cleaning every 3 months—or more often when grease accumulates visibly between visits. Lower-volume cafés may stretch toward a 6-month cadence if inspections and airflow stay clean.

Frequency is driven by cooking volume, fuel type, and what we find on evaluation—not a one-size calendar. If you see grease dripping from filters, smell persistent smoke, or fail a visual duct check, do not wait for the next planned date.

We recommend a baseline after evaluating grease depth on filters, plenums, ducts, and rooftop fans, then adjust after the first full clean.

Scheduling around your operations

Most restaurants prefer after-hours or weekend windows so the dining room stays open. We plan crew arrival after last seating, protect floors and equipment, and leave the kitchen ready for the next shift.

Tell us about lockup times, alarm codes, and rooftop access. Clear logistics up front keep cleaning thorough without extending downtime.

Documentation you can file

After service you receive a detailed service report and certificate of compliance suitable for fire and health inspectors.

Owners and GMs use these records for insurance inquiries, landlord requirements, and recurring maintenance proof.

What inspectors look for

Inspectors commonly look for excessive grease on hood interiors, filters, ducts, and fans; missing or inaccessible clean-out panels; and whether you can produce recent cleaning documentation.

We clean accessible exhaust components to bare metal where required and call out access or repair issues that could block a complete clean.

Common issues we see

• Grease-loaded baffle filters that restrict airflow and push smoke into the dining room
• Duct runs without enough access panels for a complete NFPA-aligned clean
• Rooftop fans with grease overflow or failing belts/bearings
• Shared walls or tight alley access that complicate hose and vacuum staging
• Inconsistent prior cleaning that left grease above the plenum

How ProKEC works with your facility

• Walk the hood line, filters, access panels, and rooftop fan before work starts
• Protect floors, cooking equipment, and nearby finishes
• Deep-clean hoods, grease devices, ducts, and fans to NFPA 96 expectations
• Replace or reinstall filters correctly and check fan operation when accessible
• Document findings, photos if needed, and issue compliance paperwork
• Recommend the next cleaning window based on actual grease load

Clear next steps

Start with a free evaluation. We review your exhaust system, outline priorities, and give you a practical plan—with no obligation to book immediately.

Serving restaurants and cafés across the Raleigh-Durham-Chapel Hill area.

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

How Often to Clean Commercial Kitchen Exhaust

After-Hours Kitchen Exhaust Cleaning

Prepare Your Kitchen Exhaust for a Fire Inspection