Hood & plenum cleaning
Canopy, plenum, grease trough and hood interior scraped and hot-pressure washed to bare metal, with the cook line fully masked.
Services
From the filters to the fan on the roof
Uramac cleans the entire commercial kitchen exhaust system in a single after-hours visit — hoods, plenums, duct runs, rooftop fans and filters — then documents the work for your records.
Full scope
Everything between the cook line and the roof
Duct run cleaning
Horizontal and vertical duct work cleaned through existing access panels — and we install code-compliant panels where none exist.
Rooftop fan service
Fan housings, blades and hinge kits degreased, belts checked, containment and grease-catch verified before we leave the roof.
Filter degreasing & exchange
Baffle filters tanked and degreased, damaged units flagged, and correctly sized stainless replacements supplied on request.
Kitchen deep clean add-on
Cook line, wall surfaces, floors under equipment and drain surrounds degreased while the crew is already on site.
Access panels & minor repairs
Missing panels, loose filters and failing hinge kits corrected so the next inspection has nothing to write up.
Self-contained crews
Our equipment. Our people. Your closed hours.
We bring the rig
Hot-water pressure washers, wash tanks, hoses, containment sheeting and degreasers arrive on our truck. We do not use your water heater, your chemicals or your mop sink.
We bring the crew
Trained, uniformed, background-checked technicians — never day labor. The same crew leads return visits so they know your system.
We protect the kitchen
Equipment, prep surfaces and floors are sheeted and taped before a single hose runs, then wiped down and cleared before we hand the space back.
How often
Cleaning intervals by cooking volume
NFPA 96 sets inspection intervals by the type of cooking you do. We schedule your recurring visits to that interval and remind you before each one comes due.
| Type of operation | Typical kitchens | Inspection interval |
|---|---|---|
| Solid fuel cooking | Wood-fired ovens, charcoal grills | Monthly |
| High-volume cooking | 24-hour kitchens, char broiling, wok lines | Quarterly |
| Moderate-volume cooking | Full-service restaurants, hotels, schools | Semi-annually |
| Low-volume cooking | Churches, seasonal venues, day camps | Annually |
Book your next hood cleaning on a night you are closed
Tell us your equipment, your volume and your closed days. We will send a flat quote and a crew that works around your service.