The PNW's largest certifiedhood cleaningprovider
IKECA-certified technicians serving more than 5,400 commercial kitchens across Oregon, Washington, and Northern California. Cleaned to bare metal, hood to roof, and documented for your fire marshal, your insurer, and your health inspector.
Trusted by Commercial Kitchens Across the Northwest
Plus more than 5,400 locations across Oregon, Washington, and Northern California.
From rooftop to stovetop, down to bare metal
Grease buildup like this is the number one cause of restaurant fires, and it hides where you never look: inside the duct, behind the fan, above the roof line. These photos are from our own crews, time-stamped on the job. This is the difference a fire marshal is looking for.
Three things you get before the crew leaves
Certificate of cleaning
States the system was cleaned to NFPA 96 and IMC, with the date and our company details. This is what your insurance carrier asks for.
Dated hood sticker
The first thing a fire inspector looks for. Ours goes on after the fan and duct are done, not instead of them.
Photo report
Hood, plenum, duct, and rooftop fan, before and after, time-stamped on site. The office checks every photo against the crew's job checklist before the report goes out, so deficiencies get caught, not filed. Any section that could not be reached is listed, and why.
Complete kitchen exhaust system service
One crew, one visit, every component of the system that moves grease out of your kitchen.
Hood Cleaning
Certified exhaust system cleaning to NFPA 96 and IMC, in line with Oregon and Washington fire departments, insurers, and health departments.
Learn more →Exhaust Fan Maintenance
Preventative maintenance that catches belt, bearing, and motor problems before the fan quits mid-shift.
Learn more →Equipment Cleaning
Deep cleaning for ranges, fryers, ovens, and the stainless behind them.
Hood cleaning customers onlyLearn more →
Access Panels
Installed where the duct can't otherwise be reached, so every foot of the run gets cleaned, not just the ends.
Learn more →Rooftop Grease Containment
Keeps fan discharge off your roof membrane, which is a repair bill and a code violation waiting to happen.
Learn more →Exhaust Fan Hinges
Hinge kits that let fans tip back safely for cleaning and protect the wiring and the curb.
Learn more →A dirty duct is a fire waiting for a busy Friday
Grease-laden vapor condenses inside your exhaust system every hour you cook. NFPA 96 is the standard that says how often it must be professionally removed, and three people can ask you to prove it happened.
Oregon and Washington fire departments inspect to NFPA 96. Portland has its own hood cleaning rules on top. The sticker and the report are what they ask to see.
Certified cleaning satisfies your carrier's periodic cleaning requirement. After a kitchen fire, that paper trail is the first thing the adjuster asks for.
A greasy hood is a sanitation finding. One vendor, one packet, all three satisfied.
How often does NFPA 96 say you need it?
| Solid fuel cookingWood-fired ovens, charcoal grills, smokers | Monthly |
| High-volume cooking24-hour kitchens, charbroiling, wok cooking, most fast food | Quarterly |
| Moderate-volume cookingMost sit-down restaurants, hotel kitchens, cafeterias | Semi-annually |
| Low-volume cookingChurches, day camps, seasonal kitchens, senior centers | Annually |
Started by someone who ran kitchens
Oregon Hood Cleaning is a family-owned company founded by a former multi-unit restaurant owner and executive chef. That is why we schedule around service instead of through it, why the crew covers the line before they start, and why the paperwork is built for the person who has to file it.
We are an IKECA member company and an ORLA allied member, licensed, bonded, and insured, based in Salem, Oregon. We answer the phone 24 hours a day. After hours, the owner picks up.
One vendor. One schedule. One compliance file. Three states.
Franchisees, regional chains, hotel groups, and facility managers get a single point of contact, consolidated scheduling across every store, and a certificate and photo report per location. Marriott, Best Western, and the QSR brands below already run it this way.
Anywhere there's a commercial kitchen
Restaurants are most of it. The rest is every building with a hood over a line.
Serving Commercial Kitchens Across Oregon, Washington & Northern California
Crews dispatch from Salem. Portland, Eugene, Vancouver, and the mid-valley are close enough for same-week and overnight work. Farther cities are scheduled as planned trips. Hover a marker or pick a city.
Coverage varies by area; ask us about your address.
Tell us about your kitchen, get a straight quote
No walkthrough theater and no pressure. Tell us what you cook and how many hoods you run, and we come back with a number and a recommended NFPA 96 schedule.