For kitchen exhaust cleaning companies: the crew records each hood, duct and fan with before and after photos and grease depth readings, the NFPA 96 checklist is filled on the phone, and the restaurant gets the report and the cleaning certificate before the crew leaves.
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Restaurant with two hoods and a rooftop fan. Night service: 18 photos before and after, grease depth 1/8 inch before, bare metal after at three points. Deficiency: no access panel at a duct bend — noted with a photo. Report and certificate emailed at 3:40 am.
Choose your planRestaurants with commercial cooking equipment must have their kitchen exhaust systems inspected for grease buildup on a schedule set by NFPA 96 and the local fire code, from monthly for solid-fuel cooking to annually for low-volume kitchens, and cleaned when buildup is found. After each cleaning the restaurant needs proof: a service report and a certificate, often posted near the hood, which the fire inspector and the insurer ask to see.
Hood cleaning crews work at night and want to leave as soon as the job is done. Writing reports by hand or assembling photos the next day costs hours each week, and reports that arrive late make restaurants nervous before an inspection. Hood Report Desk produces the report while the crew is still on site.
Each restaurant is set up once with its systems: hoods, duct runs, access panels and fans, and the cleaning frequency. When the crew arrives, the lead opens the job on the phone and works through the systems one by one.
For each part the crew takes before photos, measures grease depth at the points they check, cleans, and takes after photos and readings. The app groups photos by system so the report reads in order: hood, filters, duct, fan, roof. The NFPA 96 checklist notes access panels, fan hinge kits, grease containment on the roof and anything that needs the owner's attention.
Deficiencies — a missing access panel, a damaged filter, grease on the roof — are recorded with photos and listed separately in the report, so the restaurant sees what needs to be fixed and the company can quote the repair.
When the job is closed, the restaurant receives a branded report and a cleaning certificate by email, with the date, the next service due and the crew lead's name. A copy can go to the restaurant's fire inspector or property manager. Each job stays in the history of the restaurant.
The office sees all jobs by night and by crew, the restaurants due next month and the open deficiencies. Reminders go to restaurants before their next service date, so the schedule fills itself.
Setting up takes one evening. You import your restaurant list with addresses and cleaning frequency, add your crews and your logo, and the systems of each restaurant are added on the first visit. From then on each visit starts with the hoods, ducts and fans already listed.
The report records your crew's work and findings; the cleaning and the certificate remain the responsibility of your company. We are not affiliated with NFPA, any fire department or certification body.
Yes, before and after readings at each measured point.
Yes, the report and certificate are emailed when the job is closed.
Yes, reports and certificates carry your company brand.
Yes, with photos, so the restaurant sees what to fix and you can quote the repair.
Not yet. The service is in preparation, and we are checking whether hood cleaning companies need it.