NFPA 96 Compliant Cleaning — Serving PA · NJ · DE · MD · DC
📞 1-866-804-9157
NFPA 96 Certified Cleaning

Kitchen Exhaust Cleaning in Salisbury, MD

From downtown Salisbury to the Route 13 corridor, MidAtlantic Hood & Duct cleans Salisbury’s commercial kitchens hood to rooftop, documented and ready for your inspector.

✅ Thousands of Kitchens Served in Over 20 Years
✅ Licensed & Insured
✅ Over 20 Years in Business
MHDS commercial kitchen exhaust cleaning in Salisbury - a technician inspecting a hood plenum with a flashlight
Thousands
of Kitchens Serviced
Over 20
Years in Business
Multiple
Services Offered
24/7
Service & Emergency
🔐
Licensed & Insured
PA · NJ · DE · MD · DC
🛡️
BBB Accredited Business
Customer-trust standards
🔥
NFPA Member
Cleaning to NFPA 96 standards
🏛️
Chamber of Commerce Member
Proudly serving our local community
Neighborhoods We Serve

Every Salisbury Neighborhood We Serve

Downtown, the corridors, and the towns around Salisbury.

Downtown Salisbury
Route 13 Corridor
Salisbury University Area
Fruitland
Delmar
Hebron
Parsonsburg
Pittsville
Salisbury Compliance Landscape

Understanding Salisbury’s Kitchen Compliance Landscape

Commercial kitchen exhaust systems fall under NFPA 96, the national standard for ventilation and fire protection in cooking operations. Salisbury is the Eastern Shore’s largest city, with downtown restaurants, Salisbury University-area dining, hospital and institutional kitchens, and heavy highway restaurant traffic along Route 13.

Inspection authority can vary between municipalities, which is why we leave every kitchen with a signed, dated service report you can hand to a fire marshal, health inspector, or insurer.

We’re growing our Eastern Shore coverage, and Salisbury is a hub for it. Coverage here is newer, and the same standard applies as everywhere we work: full-system cleaning and a signed service report on every job. Every job ends with a signed service report in your hands.

🎓 Campus and Hospital Dining

Institutional kitchens need documented, on-schedule cleanings.

🛣️ Route 13 Volume

Highway restaurants often run at high volume, especially in beach season.

📄 One Report, Every Inspector

A signed cleaning report supports fire, health, and insurance reviews alike.

⭐ Flagship Service
Kitchen Exhaust System Cleaning

The Complete System, Hood to Rooftop

Every visit covers the entire exhaust system, not just what’s visible from the kitchen floor. A hood-only clean leaves grease in the plenum, duct, and fan, which is both a fire hazard and a common reason systems fail inspection.

After every service you receive a signed service report documenting what was cleaned and when, your compliance record for inspectors and insurers.

  • Hood interior and exterior degreased to bare metal
  • Plenum (grease intercept chamber) cleaned out
  • Full duct run brushed and cleaned, not just wiped at access points
  • Exhaust fan disassembled, degreased, cleaned, and reset
  • Baffle filters deep-soaked or replaced
Full Service Details →
Commercial kitchen exhaust system cleaning in Salisbury - an exhaust hood before and after cleaning
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Documentation Every Visit

Signed, dated report documenting every cleaned area and access panel location.

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Schedule Tracking

We track your service frequency and remind you before your next cleaning is due.

The Cleaning Process

Hood to Rooftop — 4 Steps, Fully Documented

Step 01

Pre-Service Protection

Heavy plastic sheeting covers equipment and surfaces before cleaning begins.

Step 02

Dry Scraping & Prep

Heavy grease buildup scraped away before the deep clean.

Step 03

Full-System Deep Clean

Hood, plenum, duct, fan, and filters cleaned to bare metal per NFPA 96.

Step 04

Documentation Provided

A signed service report handed to you on-site, your compliance record.

Required Cleaning Frequency

How Often Should a Salisbury Kitchen Be Cleaned?

NFPA 96 sets the minimum schedule by cooking type and volume. Your frequency is determined by what and how much you cook.

Cooking TypeTypical ExamplesFrequency
Solid fuel cookingWood-fired pizza, charcoal grills, BBQMonthly
High-volume cooking24-hour diners, fast food, hotel kitchens, charbroiling, wok cookingEvery 3 Months
Moderate-volumeFull-service restaurants, mid-volume barsEvery 6 Months
Low-volumeDay camps, seasonal businesses, senior centersAnnually

⚠️ These are NFPA 96 minimums. If your grease load runs heavier than typical for your category, we tell you in writing before it becomes a violation.

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Frequently Asked Questions

Salisbury Restaurant Owners Ask

Which Salisbury neighborhoods do you serve?
Downtown Salisbury, Route 13 Corridor, Salisbury University Area, Fruitland, Delmar, Hebron, Parsonsburg, Pittsville, and everywhere in between.
Who inspects commercial kitchens in Salisbury?
Food-facility inspections in Maryland are typically handled by the local health department, and NFPA 96 questions by local fire marshals together with the Office of the State Fire Marshal. After every cleaning you receive a signed service report to show either one.
How often does my restaurant need hood cleaning?
Under NFPA 96 it depends on cooking volume and fuel type: monthly for solid-fuel cooking, quarterly for high-volume operations (24-hour, charbroiling, wok), every 6 months for moderate-volume restaurants, and annually for low-volume operations.
Do you also handle grease trap cleaning?
Yes. Grease trap cleaning and FOG compliance is one of our core services, with a signed manifest after every visit.

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