Industries we serve Every kitchen
is different.
The code is not.

Restaurants

The heaviest-cooking buildings we serve, and the ones the code watches closest: charbroiling, wok lines, and 24-hour operations sit on the shortest inspection intervals. In practice our restaurant hood cleaning runs every three, four, or six months, set by your cooking volume, and we service in the morning, afternoon, or night, whatever your operation needs, so the kitchen is spotless before your next shift.

Multi-location groups get one point of contact, one standard of documentation across every kitchen, and scheduling that keeps all of your locations on their intervals without you tracking any of them.

Schools and universities

District work is a routing problem as much as a cleaning problem: a dozen or more school kitchens, each with its own site contact, key procedure, and access instructions. We plan service runs across your whole district, coordinate directly with each site, and time the heavy work for summer and school breaks when kitchens are dark.

Every school gets its own Certificate of Performance and Service Report, so each building stands on its own paperwork at inspection time, and your facilities office gets one vendor to manage instead of one per kitchen.

Hospitals and healthcare

Hospital kitchens feed patients and staff around the clock, which means there is no closed season, only service windows. We work inside the window your facility defines, coordinate with your engineering and food service teams, and leave the kitchen ready for the next meal service.

Documentation is built for institutional review: proof of service on the hood, written records available for your compliance files, and a schedule that never lets an interval lapse.

Hotels and hospitality

One hotel can hold three different kitchens with three different cooking volumes, and the code treats each on its own interval. We map every hood on the property to its correct schedule and service them in overnight windows while your guests sleep.

Assisted living and senior care

Senior care kitchens usually run at lower volume, which the code recognizes with longer intervals, often semiannual or annual. Some facilities run quarterly instead, because their insurance carrier requires more than the code does. We help you land on the interval your kitchen and your policy actually require, then keep it quietly in the background of a building where residents live above and around the work.

Corporate and government

Government and institutional work means vendor compliance before the first visit: insurance documentation, facility requirements, and where required, security procedures for controlled buildings, including correctional facilities, where our crews follow the site's clearance and escort protocols.

We carry the paperwork burden so your procurement and facilities teams get a vendor that already speaks their language.

Grocery and food service

Hot cases, fryers, and rotisseries build grease like any restaurant line, which puts grocery kitchens on real intervals, and the store never really closes to customers. We service before opening or overnight, so the department is cooking on schedule with a clean, documented system behind it.