V&G Hood Cleaning
Commercial Kitchen Hood Cleaning,
Engineered For Compliance.
NFPA 96 compliant hood, filter, fan, and exhaust cleaning for restaurants and commercial kitchens across South Georgia.
The names on your street trust us with their hoods.
Every logo here is a real V&G hood cleaning customer.
Grease is the #1 cause of commercial kitchen fires. NFPA 96 is the standard that prevents them.
NFPA 96 is the national fire code governing ventilation and grease-removal in commercial cooking operations. It puts the responsibility on the kitchen's owner or operator to keep the hood, ducts, filters, and exhaust fans cleaned by a qualified company — on a schedule set by how hard the kitchen runs.
Fall behind, and you're exposed to failed fire-marshal inspections, health-code violations, insurance disputes, and in a worst case, a grease fire that shuts the kitchen down. A documented cleaning cycle is the cheapest insurance a restaurant can carry.
A complete exhaust-system cleaning — not just the parts you can see.
Grease doesn't stop at the hood. Our NFPA 96 service follows the fire hazard all the way up the system, and documents every step.
Hoods & canopies
Full degreasing of the hood interior, capture area, and stainless surfaces — cleaned down to bare metal.
Baffle filters
Removed, deep-cleaned or replaced, and reinstalled so airflow and grease capture meet code.
Exhaust fans
Rooftop and inline fans cleaned, with belts and housings checked so the system moves air the way it should.
Ductwork & risers
The hidden vertical and horizontal runs where grease builds unseen — the part that actually carries a fire.
Access panels
Installed or serviced where needed so the full duct run stays reachable and inspectable, per NFPA 96.
Compliance report
A post-service report documenting the work and flagging any inaccessible areas — what your inspector and insurer want on file.
From single storefronts to multi-location operators.
One reliable, NFPA 96 compliant vendor across every kitchen you run — not a different crew each cycle. We service independent restaurants and large operators alike across South Georgia.
Run more than one kitchen? Let's build you a corporate rate.
If you oversee multiple locations, a district, or an entire brand, we'll set up one contract that keeps every kitchen on schedule and compliant — at a rate built for volume, with a single point of contact and consolidated reporting.
Volume pricing
Better per-location rates the more kitchens you bring on — priced for operators, not one-offs.
One vendor, every site
The same trained crew and the same standard across your whole footprint. No chasing down local contractors.
Consolidated compliance
Every location's service records and NFPA 96 documentation in one place, ready for corporate audits and insurance.
More than just the clean.
Small fixes, handled on the spot.
Loose panels, worn filters, minor hardware — if we spot it during service, we fix it then and there.
Ask about a repair ›Need a system installed? We know who to call.
Opening a location or replacing a system? We coordinate with a trusted installer, then keep it clean after.
Ask about an install ›Cleaning commercial kitchens across South Georgia and the Lowcountry for over 7 years.
From Statesboro to Savannah, Hilton Head to Valdosta, we run scheduled hood cleaning routes across the whole region. Serving these markets and everywhere in between:
Every visit leaves a paper trail.
When the fire marshal or your insurer asks when the system was last cleaned, you have the answer in hand — not a guess.
- ✓Post-service compliance report on every jobDocuments the work performed and any inaccessible areas, per NFPA 96 §12.6.
- ✓Fully licensed & insuredYour property is protected against the unexpected, every visit.
- ✓Scheduled recurring serviceWe track your cycle and reach out before you're overdue — you never fall behind on compliance.
"These guys cleaned my kitchen hood and did an excellent job. The pressure washing was the best you can get!"
"These guys really care about their work and go out of their way to make it the best-valued and experienced pressure washing and cleaning can offer!"
"Great service! Really pay attention to detail and didn't leave until we were satisfied. Chase and Roger were both great, easy to talk to, and genuinely cared about what I wanted."
Exactly what happens during a V&G hood cleaning.
Kitchen exhaust cleaning is more than spraying degreaser on the hood. Here's every step of an NFPA 96 compliant service, start to finish — so you know precisely what you're paying for and what your inspector is looking for.
NFPA 96 governs the entire path grease travels, not just the parts you can see: the hood and filters up front, the ductwork and risers hidden inside the walls and ceiling, the exhaust fan on the roof, and the interface with your kitchen's fire-suppression system. A cleaning that skips any of those isn't actually compliant, even if the hood looks spotless afterward.
Kitchen prep & protection
Before anything else, we protect your kitchen. Cooking equipment, walls, and floors under the hood are covered in plastic sheeting to contain grease, water, and cleaning chemicals — so cleanup is on us, not your closing crew. Power to the exhaust fans and any equipment under the hood is safely shut down.
Filter removal & deep soak
Baffle filters are pulled and either hot-tank soaked and scrubbed to bare metal or replaced if they're worn past the point of proper grease capture. Clean, correctly-fitted filters are the first line of defense in the whole system — clogged ones push grease straight into the ductwork.
Hood & plenum scraping and degreasing
The hood interior and the plenum behind the filters — where grease collects heaviest — are scraped, then cleaned with commercial degreaser and hot water down to the bare stainless. This is the visible surface a health inspector checks first, and where a hood fire most often starts. NFPA 96 doesn't wait for buildup you can see — inspectors check grease depth with a gauge, and a film measured in thousandths of an inch is enough to require cleaning.
Ductwork & riser cleaning
This is the part nobody sees and the part that actually carries a fire. We access the vertical risers and horizontal duct runs through existing access panels — installing new ones where NFPA 96 requires access and none exists — and clean the grease out of the full run from hood to rooftop fan.
Exhaust fan service
Rooftop and inline exhaust fans are cleaned of built-up grease, and the fan blades, belts, and housing are checked. Upblast fans are required to hinge open (or have an equivalent access panel) so the housing and duct connection can be fully cleaned, not just wiped from underneath — if yours doesn't already have that access, it gets flagged. The grease containment at the roof curb is checked too: NFPA 96 requires a closed, rainproof container so collected grease doesn't run off the roof. A greased-up or failing fan kills the airflow the whole system depends on.
Reassembly, wash-down & inspection
Clean filters go back in, everything is wiped down, protective sheeting is removed, and the kitchen is left ready for service. We do a final walk-through to confirm the system is clean, correctly reassembled, and running.
Compliance report & service sticker
You get a documented post-service report — what was cleaned, any areas that couldn't be accessed, and when — plus a dated service sticker placed on the hood itself. That's exactly what a fire marshal or insurance auditor looks for to confirm the system is compliant and current, without having to take anyone's word for it.
Common questions
How often does my kitchen legally need a hood cleaning?
NFPA 96 sets frequency by cooking volume: monthly for high-volume or solid-fuel (wood, charbroil) operations, every 1–3 months for busy full-service restaurants, every 3–6 months for moderate-volume kitchens, and semi-annually to annually for low-volume or seasonal kitchens. Your local fire marshal has final say — we'll assess your system and recommend a compliant schedule.
Do you clean the ductwork, or just the hood?
The full system — hood, filters, plenum, the complete duct run, and the exhaust fan. Cleaning only the hood leaves grease in the ductwork, which is exactly where a hood fire spreads. A real NFPA 96 cleaning follows the grease all the way to the rooftop fan.
Will you interrupt service?
We work around your hours — typically overnight or between shifts — so the kitchen is cleaned, reassembled, and ready before you open. No walkthrough is required to quote a standard commercial kitchen.
Do I get documentation for my inspection and insurance?
Yes — a post-service compliance report and a dated service sticker on every job. That's the proof your fire marshal and insurer want that the system was professionally cleaned and when.
Do you offer contracts for multiple locations?
Yes. We set up corporate and multi-location accounts with volume pricing, one point of contact, and consolidated compliance records. See corporate accounts ›
How do you actually know when a system needs cleaning?
By measuring, not guessing. NFPA 96 sets grease-depth thresholds checked with a gauge on the hood, duct, and fan surfaces — a much thinner layer than most people picture, which is part of why a system can look fine and still be past due.
What if my rooftop fan doesn't open for cleaning?
Some older upblast fans aren't hinged and can't be fully accessed. NFPA 96 requires a hinge kit or equivalent access panel so the fan housing and duct connection can be properly reached — if yours needs one, we'll flag it during service.
Get Your Kitchen Inspection-Ready This Week.
No walkthrough needed to quote a standard commercial kitchen. Fill this out and we'll get right back to you — or just call/text.