Multi-Location & Large-Facility
Multi-location and large-facility kitchen exhaust cleaning
If you’re responsible for kitchens in more than one building, your problem isn’t finding someone to clean a hood. It’s getting the same scope performed the same way at every site, documented in the same format, on a schedule you can defend to an inspector and to your own finance department.
What a multi-site account actually includes
Every location in your portfolio gets the same scope, the same report format and the same documentation trail — whether it’s a 400-seat restaurant or a break-room kitchen nobody thinks about until it fails an inspection. Here’s what the account covers.
One point of contact
You get one number and one person who knows your portfolio. No dispatch queue, no re-explaining your loading dock access or your badge requirements to a different technician at every site.
A site survey before the first clean
We walk each kitchen, photograph the system, note where the access panels are and flag any section that can’t be reached. You get a baseline condition record for every location before a schedule is set.
Frequency set per location, not per contract
Cooking volume drives the interval. A solid-fuel line and a corporate café don’t get the same schedule just because they’re on the same account and the same invoice.
A master schedule for the whole portfolio
Every location’s service dates planned out for the year in one document, sequenced so your kitchens aren’t all down in the same week.
The same report at every site
Identical format, identical fields, whether it’s location one or location twenty. Your files stay comparable across sites and an inspector sees consistency instead of a folder of different-looking paperwork.
Photographs at every location
Each service is photographed at the same points in the system every time, so you can verify work at sites you’re never going to personally walk.
Inaccessible sections put in writing
Where a duct run can’t be reached, we name the location, say so on the report and note what access would require. Nothing gets quietly skipped and returned to you as complete.
Hood tags maintained at every location
Date, scope and technician on a tag at each system, so an inspector walking into any of your kitchens finds the record on the wall instead of a phone call to your office.
Vendor paperwork handled up front
Certificate of insurance, W-9 and registration in your vendor portal before the first job — not after your AP department chases us for it three weeks into the account.
Out-of-cycle response across the portfolio
A failed inspection, a grease event, a surprise health department visit, a location opening two months ahead of schedule. One call, and we work it into the route without renegotiating the contract.
Your locations aren’t all under the same code
The various cities throughout the Phoenix metro area don’t all adopt fire code on a single cycle. Mesa and Chandler currently enforce a newer edition of the International Fire Code than Tempe and Gilbert do, with Scottsdale and Queen Creek in between. An operator with kitchens in three of those cities is being held to three different editions of the same standard — and a schedule that satisfies an inspector in Chandler is not automatically the schedule your Tempe kitchen is measured against. Vendors often quote one interval across a portfolio and never mention this.
- Jurisdiction mapped per address — We identify the authority having jurisdiction and the adopted code edition for every site in your portfolio before we quote a schedule.
- Interval set by what the kitchen actually cooks — Volume and cooking type drive frequency, site by site, not a round number applied across the account for billing convenience.
- Each report references the requirement that governs that address — So the document you hand an inspector cites the standard he’s actually enforcing.
- We tell you when a city moves — Adoption cycles change. When one of your jurisdictions updates, you find out which of your locations are affected from us, not from a fire marshal.
We clean to the frequency NFPA 96 sets for your cooking volume and we document what we did. Whether a system is compliant is the fire marshal’s call, not ours — our job is making sure you have the records in hand when he or she asks.
One building can be a portfolio too
A hospital kitchen with six hoods, two hundred feet of horizontal duct and four rooftop fans is a bigger job than a five-restaurant account. Large facilities get the same documentation, plus the things that only matter when the building can’t stop running.
- Phased so the kitchen never fully closes. We work systems in sequence — one line down at a time, or overnight between service periods — rather than shutting the whole kitchen for a day.
- Coordination with the people who own the building. Engineering, EVS, security badging, roof access permissions and elevator scheduling get arranged before we arrive, not at the dock.
- Containment in occupied space. Floors, prep surfaces and adjacent corridors protected before the first panel comes off, because a hospital or a school can’t hand you an empty building.
- A report per system, not per building. Six hoods produce six sets of findings. Rolling them into one document is how problems disappear.
Would every one of your kitchens pass an inspection today?
Request a proposal to find out.
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We’ll do a walkthrough of your full exhaust system: what condition it’s in, which cleaning interval it actually needs, and what documentation you’re missing. No cost and no obligation. Free, one location or twenty. 24-hour turnaround.