Kitchen Hood Cleaning for Restaurant Owner-Operators

An owner-operator at 11 pm who just saw a fire marshal notice or got a question from their insurer needs a vendor who answers the phone, shows up when scheduled, and hands them a document they can file. That's the job.

Common challenges

• Inspection pressure from the fire marshal when grease buildup is visible or a cleaning record can't be produced
• Insurance renewal conversations where the underwriter asks about hood cleaning frequency and documentation
• The gap between knowing the hood needs cleaning and finding a vendor who actually shows up and does the job
• Scheduling a cleaning around a kitchen that runs seven days a week with no natural down time
• Figuring out what cleaning interval is actually required for your specific kitchen volume and equipment

What we deliver

• Hood, plenum, filters, duct runs, and exhaust fan cleaned — the full system, not just the visible surfaces
• Before/after photo documentation that you can hand to your fire marshal or insurer
• Written service record with date, scope, and technician notes
• Scheduling that works around your kitchen — evenings, overnight, early morning, weekends
• Honest conversation about what your cleaning interval should be based on what we find
• No pressure to sign a contract — quote per visit, recurring schedule optional

Questions

What do I tell my fire marshal about my hood cleaning schedule?

Show them the service record and before/after photos from your last cleaning. The marshal's concern is whether your system is actually clean and whether you have documentation to prove it. We provide both.

My insurer asked about hood cleaning at renewal. What should I do?

Get a cleaning done and get the documentation. Many insurers are satisfied with before/after photos and a written service record showing the cleaning date and scope. Call 971 516 0787 — we can often schedule within a few days.

How do I know how often my hood needs to be cleaned?

The interval is set by what your fire marshal or insurer requires, based on your cooking volume and equipment type. We can tell you what we find during a visit and what documentation we'd recommend keeping based on your kitchen.

Do you work evenings and weekends for owner-operated restaurants?

Yes. We work around your service hours. If your kitchen runs until midnight, we start after close. If you're closed on Mondays, that's the logical window. We figure it out together.

Is there a contract requirement?

No. We quote per visit. Many operators end up on a recurring schedule because it simplifies their compliance calendar, but there's no contract pressure. Start with one visit.

Strong Tower Cleaning Services, 2063 SW 194th Ave, Aloha, OR 97003. 971 516 0787.