Common questions about our services, coverage area, and process. If you don't see your question, get in touch.
How often am I required to clean my restaurant hood in Huntsville, AL?
NFPA 96 (Table 12.4) sets the standard adopted by Huntsville Fire & Rescue and Madison County. Solid-fuel operations require monthly cleaning. High-volume kitchens running 24 hours or using charbroilers must clean quarterly. Most full-service restaurants fall into the moderate-volume category and require semi-annual cleaning. Low-volume operations like churches or seasonal businesses typically qualify for annual cleaning. If you're unsure of your classification, our technicians assess your kitchen and provide the correct schedule in writing.
What does a professional hood cleaning cost in Huntsville?
A single-hood cafe typically runs $600-$800 per visit. A full-service restaurant with multiple hoods and a rooftop fan generally falls in the $700-$1,500 range. High-volume kitchens with long duct runs or multiple access points can reach $1,200-$2,500+. We provide firm quotes before any work begins. Annual service contracts reduce the per-visit cost for most operators.
What happens if I fail a fire marshal inspection in Madison County?
A failed hood inspection can result in a written violation notice requiring correction within 30 days, with re-inspection fees. Repeat or serious violations can result in permit suspension or temporary closure. Beyond the fire code, your insurance carrier may deny a claim for a grease fire if your cleaning records show overdue service. The Alabama Department of Public Health (ADPH) also evaluates ventilation system maintenance during food establishment inspections under Chapter 420-3-22.
What documentation do I get after a cleaning?
Every completed service includes: a dated cleaning certificate affixed to the hood (visible to inspectors), a written service report documenting all areas cleaned, grease levels found before and after, access panels used, technician name and certification, and the date the next service is due. You get a copy to keep on file.
How long does a hood cleaning take?
A straightforward single-hood system in a cafe or small restaurant typically takes 2-3 hours. A multi-hood full-service restaurant with rooftop fan and long duct runs usually takes 4-6 hours. We schedule most jobs during off-hours (overnight or early morning) to avoid disrupting your service.
Do you clean during business hours?
We prefer off-hours cleaning (overnight, early morning) to avoid disrupting your kitchen. However, we can schedule during slower periods if needed. We seal off the kitchen with plastic sheeting to prevent grease debris from reaching prep surfaces, and our crew cleans up completely before leaving.
What is CHDCA certification and why does it matter?
The Certified Hood and Duct Cleaners Association (CHDCA) administers a certification exam based on NFPA 96 standards. A certified technician has demonstrated knowledge of proper cleaning procedures, safety protocols, and documentation requirements. When a fire marshal or insurance adjuster asks who cleaned your system, a CHDCA certificate backs up the claim.
Do you serve Decatur, Athens, and Madison, AL?
Yes. We serve the full Huntsville metro area including Huntsville, Madison, Athens, Decatur, Harvest, Meridianville, and Hazel Green. Call us at (256) 488-3578 and we'll confirm coverage for your location.
What is the grease fire risk if I delay cleaning?
NFPA 96 Section 12.6.1.1 defines grease depth thresholds that require immediate cleaning: 0.002 inches on hoods, filters, fans, and ducts. Grease is highly flammable. A single cooking flare-up can ignite accumulated grease inside the duct, and a duct fire travels fast. Kitchen exhaust system fires are one of the leading causes of commercial property loss in the US.
Do I need to empty my kitchen before the cleaning?
No. We work around your equipment. We do ask that staff clear the immediate cooking line area and cover prep tables and open food with plastic sheeting, which we bring. We degrease the exhaust system above and behind the hood line, not the cooking equipment itself.