Frequently Asked Questions
Everything You Need to Know About HoodOps
Whether you’re a restaurant owner preparing for inspection or managing multiple locations, here are the most common questions we get about our hood and vent cleaning services.
FAQ
Common Questions
Quick answers about our services, scheduling, and compliance
How often should my hood system be cleaned?
For most commercial kitchens, NFPA-96 recommends cleaning every 3 months. High volume or solid fuel cooking operations may require monthly service, while low volume kitchens may be on a semi annual schedule.
Do you provide certificates for fire inspections?
Yes. Every cleaning includes a signed compliance report with before and after photos and an NFPA-96 certificate for your records and local fire marshal.
Will you relight pilot lights after cleaning?
Yes. We understand the frustration of cleaners leaving pilots off. Our technicians make every effort to relight all pilots and verify equipment is operational before leaving your kitchen.
Do you service restaurants outside Detroit?
Yes. We travel up to 50 miles from Detroit, covering areas like Ann Arbor, Troy, Novi, Dearborn, and Warren. If you’re unsure, contact us for availability.
What cleaning methods do you use?
We use a combination of heated pressure washing, degreasing chemicals, and manual scraping to thoroughly clean your hood, duct, and fan system according to NFPA-96 guidelines.
Will my kitchen be left clean after service?
Yes. We use protective coverings, clean up our workspace, and strive to leave your floors, equipment, and surfaces clean and free of greasy residue.
Do you offer after hours or overnight service?
Yes. We understand kitchens can’t close during operating hours, so we offer flexible scheduling, including late night and early morning appointments.
How do I schedule service or get a quote?
You can request a quote directly on our website at hoodops.com/contact or call us at (248) 509-5904. We’ll get back to you same day.