Kitchen Exhaust Cleaning for Every Industry We Serve
Restaurants, hotels, schools, hospitals, senior living and more. MidAtlantic Hood & Duct has cleaned commercial kitchen exhaust systems for over 20 years — hood, plenum, duct, fan and filters, documented and ready for your inspector.
Find Your Industry
Every kitchen has its own cooking volume, hours and inspectors. Pick yours for what to expect.
🍽️ Restaurants
Independent & Full-Service Restaurants
See Restaurants →🍔 Fast Food & Franchises
Quick-Service & Franchise Kitchens
See Fast Food & Franchises →🍺 Bars & Breweries
Bars, Pubs, Taprooms & Breweries
See Bars & Breweries →🏨 Hotels & Resorts
Hotels, Resorts & Banquet Kitchens
See Hotels & Resorts →🎓 Schools & Universities
Schools, Colleges & Campus Dining
See Schools & Universities →🏥 Hospitals & Healthcare
Hospitals & Healthcare Facilities
See Hospitals & Healthcare →🏡 Senior Living
Senior Living & Assisted Living Communities
See Senior Living →⛪ Places of Worship
Churches & Places of Worship
See Places of Worship →👻 Ghost Kitchens
Ghost Kitchens & Commissaries
See Ghost Kitchens →🚚 Food Trucks
Food Trucks & Mobile Kitchens
See Food Trucks →Hood Cleaning for Independent & Full-Service Restaurants
Full-service kitchens run on a mix of fryers, flat-tops, ranges and charbroilers, and grease builds fastest where the cooking is hottest and longest. We clean the whole system — hood, plenum, duct, fan and filters — on the schedule your cooking volume calls for.
NFPA 96 frequency: Every 3–6 months
Moderate volume typically every 6 months; charbroil, wok and heavy fryer lines typically quarterly.
✔ Scheduled after close so service never touches your dinner rush
✔ Signed service report for your inspector and insurer
✔ Rooftop fan degreasing and access-panel check included
Hood Cleaning for Quick-Service & Franchise Kitchens
High-volume fryers and grills put quick-service kitchens at the top of the NFPA 96 frequency table. We keep franchise locations on a predictable, documented schedule so corporate audits and local inspections stay uneventful.
NFPA 96 frequency: Quarterly
High-volume cooking is typically cleaned every 1–3 months under NFPA 96.
✔ Recurring schedule with reminders, so nothing lapses
✔ Consistent paperwork across every location
✔ Overnight and early-morning service windows
Hood Cleaning for Bars, Pubs, Taprooms & Breweries
Wings, burgers and fried bar food mean a real grease load even when the bar is the main attraction. If your taproom or brewpub has a cooking line, it falls under the same exhaust rules as any restaurant.
NFPA 96 frequency: Every 3–6 months
Frequency follows the cooking: fryer-heavy menus lean quarterly, lighter menus semiannual.
✔ Late-night schedules that fit bar hours
✔ Heavy-grease fryer lines cleaned down to bare metal
✔ Documentation ready for fire and liquor-board visits
Hood Cleaning for Hotels, Resorts & Banquet Kitchens
Hotels often run several kitchens at once — the restaurant, banquet, room service and employee dining — each with its own exhaust path. We map every system, schedule them together and give you one report.
NFPA 96 frequency: Every 3–6 months
Each kitchen is set by its own cooking volume; banquet and 24-hour lines run more often.
✔ Every kitchen and hood on a single coordinated visit
✔ Quiet, off-peak scheduling around events and guests
✔ One invoice and one report for the property
Hood Cleaning for Schools, Colleges & Campus Dining
Cafeterias cook in bursts, and many campus kitchens close for long stretches. Cleaning on a schedule that matches the academic calendar keeps grease from sitting through a break and lets you pass the first inspection of the term.
NFPA 96 frequency: Every 6–12 months
Low-volume and seasonal operations are typically annual; heavier campus dining runs semiannual.
✔ Service timed to breaks, summers and holidays
✔ Documentation to satisfy district and campus facilities teams
✔ Multiple buildings on one visit
Hood Cleaning for Hospitals & Healthcare Facilities
Hospital kitchens feed patients, staff and visitors around the clock. Compliance isn’t optional here, and neither is a clean paper trail for accreditation and fire inspections.
NFPA 96 frequency: Quarterly–semiannual
24-hour operations typically fall at quarterly; lower-volume kitchens semiannual.
✔ Work planned around patient meal service
✔ Clear, signed documentation for facilities audits
✔ Careful containment to protect surrounding areas
Hood Cleaning for Senior Living & Assisted Living Communities
Dining is the center of daily life in senior living, and residents depend on a kitchen that’s safe and inspection-ready. We schedule around meal service and keep detailed records for your administrators and inspectors.
NFPA 96 frequency: Every 6 months
Most senior-living kitchens fall in the moderate-volume category, typically every 6 months.
✔ Services scheduled between meals
✔ Records that satisfy state licensing reviews
✔ Dependable, recurring visits
Hood Cleaning for Churches & Places of Worship
Churches, synagogues, mosques and temples often have a full kitchen for fellowship meals, community dinners and events. Even when it only cooks a few times a month, a kitchen with a hood needs its exhaust system cleaned, and insurers and fire inspectors will ask for the paperwork.
NFPA 96 frequency: Every 6–12 months
Low-volume and seasonal kitchens are typically annual; congregations that cook weekly or run regular community meals are often semiannual.
✔ Service scheduled around services, holidays and events
✔ A clear, signed report for your insurer and your board
✔ Friendly scheduling for volunteer-run kitchens
Hood Cleaning for Ghost Kitchens & Commissaries
Delivery-only and shared commissary kitchens often cook nonstop with several brands on one set of equipment. That volume puts them in the most frequent cleaning tier, and landlords and insurers increasingly ask for proof.
NFPA 96 frequency: Quarterly
High-volume, near-continuous cooking is typically every 1–3 months.
✔ Flexible overnight service for 24-hour operators
✔ Cleaning records you can hand to the landlord
✔ Shared hood systems cleaned in one visit
Hood Cleaning for Food Trucks & Mobile Kitchens
Food trucks cook hard in a small space, and fryers and flat-tops on a truck build grease quickly. Fire marshals and event organizers increasingly ask to see proof of exhaust cleaning, and we clean food trucks as well as brick-and-mortar kitchens.
NFPA 96 frequency: Quarterly–semiannual
Frequency follows how much you cook: high-volume fryer and griddle trucks lean quarterly, lighter menus semiannual.
✔ Signed documentation for fire marshals and event organizers
✔ Scheduling around your event and festival calendar
✔ Hood, duct and filters cleaned down to bare metal
One Vendor Across Every Location
Running more than one kitchen? We service locations across Pennsylvania, New Jersey, Delaware, Maryland and Washington, DC, so you can stop juggling a different company in every town.
📅 One Schedule
Every location on a recurring plan, with reminders so nothing lapses.
📄 Consistent Paperwork
The same signed service report at every site, ready for any inspector or auditor.
📞 One Phone Number
1-866-804-9157 reaches us for every location.
Multiple Services, One Crew
Whatever your industry, the same services keep your kitchen clean and compliant.
Kitchen Exhaust System Cleaning
Hood, plenum, duct, fan and filters cleaned to NFPA 96.
Learn more →Additional Exhaust Services
Fan repairs, access panels, hinge kits and more.
Learn more →Full Kitchen Detailing
Floor-to-ceiling deep cleaning of the whole kitchen.
Learn more →Grease Trap Cleaning
FOG compliance with a signed manifest every visit.
Learn more →Commercial Pressure Washing
Hot-water pressure washing for dumpster pads, loading areas, back entrances, and building exteriors.
Learn more →Kitchen Operators Ask
Ready to Talk About Your Kitchen?
Free quote, no obligation — most callers hear back within minutes.
Tell Us About Your Kitchen
We’ll follow up right away — most callers hear back within minutes.
Prefer to talk? Call any time, 24/7:
📞 1-866-804-9157Free itemized quote · You don’t pay until you’re satisfied