Step 01
We look at the system
Hood count and length, appliance mix, duct configuration and access, fan count and roof access. Estimates are free, anywhere in our service area.
IKECA Member Company · Based in Golden, Colorado
Colorado hood cleaning.
Every exhaust system.
Cleaned. Inspected. Documented.
We clean commercial kitchen exhaust systems for institutional and hospitality operators across Colorado. Every visit produces an NFPA 96 compliance report written for your insurer and your fire marshal.
200+
Commercial kitchens maintained
I-70
Mountain corridor as core territory
Certified
Technicians on every crew
NFPA 96
The standard every visit documents
After every visit
The cleaning is the service. The documentation is what you keep.
A properly cleaned system with no record of the cleaning looks identical to a neglected one when a fire marshal or an insurance carrier asks.
01
Before and after photographs
Photo documentation of all work areas, showing the actual system we serviced rather than a stock image of somebody else's.
02
A written service report
Work performed, crew details, and observations, referencing NFPA 96 and delivered as a polished PDF built for a compliance file.
03
NFPA 96 compliance sticker
Applied to the hood system with the date of service and the next required service date, which is what an inspector looks for first.
04
Notes on anything we found
System conditions, excessive grease buildup, or items of concern, photographed and described, with quotes for corrective work to follow.
What we do
Five services, one standard
Kitchen exhaust cleaning is the core of the business. The rest exists because a clean system still fails an inspection if it cannot be accessed.
Core service
Hood Cleaning
Formally kitchen exhaust cleaning
Hood cleaning, formally kitchen exhaust cleaning, is the core of what we do. We clean the full system, from the hood interior through the ductwork to the rooftop fan, and every visit produces a written report you can hand to your insurance carrier or fire marshal.
- Kitchen exhaust hood interior surfaces
- Grease filters and grease troughs
- Fire suppression pipes and nozzles
- Hood exterior surfaces
- All ductwork from hood to rooftop
- Rooftop exhaust fan and fan housing
Kitchen Exhaust Repair and Maintenance
Access panels, hinge kits, fan repairs, and the related components we find during cleaning, documented with photographs and quoted as a single job price.
Commercial Kitchen Deep Cleaning
Full deep cleaning of the kitchen and cafeteria, including surfaces, equipment, and flooring, performed after close of operations.
Exterior Pressure Washing
Building exteriors, entryways, dumpster pads, drive-through lanes, parking lots, and the rooftop grease containment around your exhaust fan.
Emergency and Priority Service
For a failed inspection, a shutdown order, or a system that cannot run. These situations receive priority scheduling.
The standard
How often your system has to be inspected is set by what you cook
NFPA 96 Table 12.4 sets inspection frequency by cooking volume and fuel type, not by preference or budget. Find your operation in the table, and you have the interval your fire marshal and your insurance carrier will expect you to hold.
Monthly
Systems serving solid fuel cooking
Wood and charcoal fired ovens, grills, and smokers
Quarterly
High-volume cooking operations
Charbroiling, deep frying, and wok cooking
Semiannually
Moderate-volume cooking operations
Most full service restaurants and institutional kitchens
Annually
Low-volume cooking operations
Churches, day camps, seasonal businesses, and senior centers
NFPA 96 Table 12.4, inspection frequency for commercial cooking exhaust systems
How it runs
Six steps, and you know all of them before we start
Step 02
Frequency and scope in writing
Frequency is set against NFPA 96 Table 12.4 for your cooking volume. Scope and price are quoted in writing, and repairs are quoted as a single job price per item.
Step 03
Scheduling and confirmation
Visits are confirmed ahead of time. Scheduling communication is systematic, and the reminders come from us.
Step 04
The service visit
Work is routinely performed after close of operations. Equipment and cooking surfaces are protected, and the kitchen is left ready for morning service.
Step 05
Documentation before we leave
Photographs, the written service report, and the compliance sticker on the hood. Anything we found is described and photographed.
Step 06
Records kept and retrievable
Service records are maintained per customer in organized digital files, retrievable on request for an audit, an insurance review, or the fire marshal.
Where we work
Based in Golden, at the mouth of the I-70 corridor
Metro contractors treat mountain properties as reluctant travel. Our base makes them core business.
Core service area
Denver Metro and Foothills
The markets closest to our Golden base, carrying the full mix of hospitality, institutional, and commercial kitchen work.
Institutional and multi-site
Outer Front Range
Markets anchored by district, university, healthcare, and government kitchens, with commercial work served on the same routes.
Resort and hotel properties
Mountain Corridor
Resort, hotel, and casino kitchens along the I-70 corridor, where properties run several outlets and cook at high volume.
Also serving southern Wyoming, eastern Utah, and northern New Mexico.
All service areasCommon questions
The questions that come up before the first visit
Five of them here. The rest, including what NFPA 96 requires of your documentation and how multiple locations are handled under one account, are answered in full on the FAQ.
Can we clean our hood ourselves?
Often the in-house work is good, and it helps. What it cannot do is satisfy the standard, which requires the work to be done by a trained, qualified, and certified company acceptable to your fire authority. In-house staff also cannot reach the horizontal duct and the rooftop fan, which is where the fire risk sits and what an inspection is looking at.
What does it cost?
It depends on the number and length of hoods, the appliance mix under them, the duct configuration and how accessible it is, fan count and roof access, the required cleaning frequency, and whether the work is after hours. Two kitchens that look identical to a stranger can price very differently for good reasons.
We failed an inspection. What now?
Have four things ready: the correction notice, the site address, the date you are working against, and a contact who can grant after-hours access. With those we can tell you on the same call what we can do and when.
Our insurance carrier wants service records we do not have.
That is fixable going forward, not backward. A full cleaning with complete documentation establishes a defensible starting point, and a maintenance schedule at your NFPA 96 frequency keeps the record continuous from there. Carriers generally accept that once they can see it.
Is hood cleaning the same as kitchen exhaust cleaning?
Yes. Hood cleaning is the common search term, and the hood is the part of the system you can see. Kitchen exhaust system cleaning is the formal name, and it is what you will see on your proposal and service report.
Free estimate
Tell us about the kitchen
Every system is priced after we understand it, which is why there are no numbers on this site. Number and length of hoods, appliance mix, duct configuration, roof access, and the condition we start from all change the job.
Call us
(720) 504-1898
Every visit
Photographed, reported, and stickered to NFPA 96
$4,000,000 general liability · IKECA member company · COI on request
Estimates are free, anywhere in our service area. If you are working against an inspection or insurance date, say so in the form and we will tell you plainly what we can do.