About PowerClean Grease-free and fire-safe since 1995.

Since 1995, PowerClean has practiced one discipline: certified kitchen exhaust cleaning, from the hood to the fan on the roof. Every system, from a single hood to a multi-story tower, cleaned to NFPA 96 and documented to prove it.

Phil Ackland
certified
Cleaned to
NFPA 96
24/7 Emergency
Service

The company Built on one simple mission.

PowerClean was founded in 1995 with one simple mission: high quality service, delivered with maximum efficiency, to total customer satisfaction. Decades later the mission has not changed, and neither has the way we pursue it: every job starts with an assessment of your exhaust system, your cooking methods, and your volume of use, and ends with a system cleaned along the entire path grease travels.

Our reputation was built where the work is hardest: multi-story buildings, institutional systems, districts with sites across the map. The harder the system, the more it matters who you hire.

Qualified PowerClean supervisors oversee every project, inspecting the work for continuous quality improvement. We are certified through the Phil Ackland kitchen exhaust cleaning program, renewed every three years, and we carry the training, insurance, and bonding that fire marshals and insurers expect. When something on your system cannot be reached, we tell you so in writing instead of pretending otherwise. That honesty is the oldest policy in the company.

We demand 100% satisfaction when we are the customer, and we expect nothing less from ourselves when the tables are turned.

How we see your building One system. One path.
One standard.

A kitchen exhaust system is one continuous machine that happens to pass through your whole building: the hood in the kitchen, the duct rising through the structure, the fan on the roof. Grease does not stop halfway. Neither do we.

What we have learned Experience teaches us
where fires start.

They start in the places nobody looks: the duct run behind the wall, the fan nobody tips open, the plenum behind the filters. So that is where our service lives. The visible shine on the hood is the last thing we do, not the point of the visit.

The habits the years built

  • Inspect before we quoteSystem, cooking method, and volume first, so the schedule fits the kitchen, not a template.
  • A supervisor on every jobSomeone senior owns the quality of the night, on site, not from an office.
  • Write down what we could not reachInaccessible sections go on your Service Report, so you know your system's true condition.
  • Answer around the clock24/7 emergency support, because failed inspections and fires do not keep office hours.

The crews that learned these habits are the crews that show up. Request a free estimate →

Since 1995.
Still earning it.

Send a few photos of your system for a fast quote, or schedule an on-site visit for complex systems.

A member of our team replies within 24 hours.