Commercial Kitchen Hood Cleaning in Massachusetts in Connecticut in Rhode Island
Licensed restaurant hood cleaning for commercial kitchens across Massachusetts, Connecticut, and Rhode Island. Grease loading in your exhaust system is a fire hazard, and one of the first things an inspector looks at. We remove it: hood, filters, ductwork, and exhaust fan degreased to bare metal, with every cleaning performed to NFPA 96 standards.
We clean hood systems in restaurants, school cafeterias, hospital kitchens, corporate dining, senior living facilities, and country clubs. One crew handles the full system, no juggling a filter vendor and a separate duct company. Every visit ends with before-and-after photos and a dated service sticker on the hood, ready for your fire marshal and your insurer.
No annual contract. Hood cleaning runs month-to-month, scheduled overnight or between service windows to stay out of your service hours. Modular Concepts is family-owned since 2014 and serving since 2008. See how our no-contract model works, or browse all our services.
Licensed restaurant hood cleaning for commercial kitchens across Massachusetts, Connecticut, and Rhode Island. Grease loading in your exhaust system is a fire hazard, and one of the first things an inspector looks at. We remove it: hood, filters, ductwork, and exhaust fan degreased to bare metal, with every cleaning performed to NFPA 96 standards.
We clean hood systems in restaurants, school cafeterias, hospital kitchens, corporate dining, senior living facilities, and country clubs. One crew handles the full system, no juggling a filter vendor and a separate duct company. Every visit ends with before-and-after photos and a dated service sticker on the hood, ready for your fire marshal and your insurer.
No annual contract. Hood cleaning runs month-to-month, scheduled overnight or between service windows to stay out of your service hours. Modular Concepts is family-owned since 2014 and serving since 2008. See how our no-contract model works, or browse all our services.
A hood cleaning starts after your last cover, not during service. The crew tarps the cook line, bags the appliances, and shuts down the fan before opening the system. We scrape and pressure-wash the plenum, baffle filters, accessible ductwork, and rooftop exhaust fan, then strip every surface of grease down to the steel.
Grease containment gets checked and serviced at the fan so runoff doesn’t end up on your roof. Before we leave, the crew rehangs filters, polishes the canopy, photographs the finished system, and applies a dated service sticker to the hood. Your kitchen reopens dry and ready for the next shift.
- Hood canopy, baffle filters, and plenum scraped and degreased to bare metal
- Accessible exhaust ductwork cleaned from hood to rooftop fan
- Exhaust fan opened, degreased, and grease containment checked and serviced
- Cook line tarped and appliances covered before any water or degreaser flows
- Before-and-after photos plus a dated service sticker after every visit
- Overnight and between-service scheduling for restaurants, schools, hospitals, and corporate kitchens
What Our Clients Are Saying
Read all reviews by clicking on the button below, or use it to leave an honest review about our services
1. Walk the Exhaust System
We start with a free walkthrough of your kitchen. We open the hood, pull a filter, check the duct access panels, and climb to the fan. Cooking volume, fuel type, and grease loading tell us the cleaning scope and the frequency NFPA 96 practice calls for.
2. Quote in 48 Hours
Your quote lands within 48 hours of the walkthrough. It states the price per cleaning, the recommended frequency, and exactly what’s covered: hood, filters, ductwork, fan, and containment. No annual contract attached. You approve one service at a time or set a recurring schedule.
3. First Cleaning, After Close
We book the first cleaning for a window your kitchen is dark: overnight, a closed day, or between meal services. The crew arrives with tarps, degreaser, and hot-water pressure equipment, protects the cook line, and works the system from canopy to rooftop fan.
4. Recurring Service, Signed Off
Each visit ends the same way: filters rehung, canopy wiped down, kitchen dry, photos taken. You get before-and-after documentation, a dated sticker on the hood showing the service date and the next one due, and a written sign-off emailed by the next business morning.
5. Quarterly Frequency Review
Every quarter we review grease loading against your cleaning frequency. A new fryer, longer hours, or a menu change can shift what NFPA 96 practice recommends. We adjust the schedule before an inspector does it for you. Month-to-month means the plan flexes with your kitchen.
Commercial Kitchen Hood Cleaning for Every Facility Type
Restaurants drive most hood cleaning demand, but any commercial kitchen builds grease. We service restaurant lines, school cafeterias, hospital and senior living kitchens, corporate dining facilities, and country clubs across Massachusetts, Connecticut, and Rhode Island. At restaurants we focus on the exhaust system, hood through rooftop fan, for accounts of every size, from single locations to multi-site groups. Scope is identical everywhere: hood, baffle filters, plenum, accessible ductwork, exhaust fan, and grease containment, all stripped of grease down to the steel. For schools, offices, and healthcare buildings, hood service can fold into a larger facility program. Our commercial cleaning and janitorial services teams cover the rest of those buildings. Our janitorial vs commercial cleaning guide explains which fits. At healthcare sites, our disinfection services support existing infection-control programs. One vendor, one invoice, one site contact.
Kitchen Exhaust Cleaning to NFPA 96 Standards
NFPA 96 is the fire-code standard commercial kitchen ventilation follows, and it's what your fire marshal and insurance carrier reference at inspection. Our kitchen exhaust cleaning is performed to NFPA 96 standards. Grease comes off to bare metal through the hood, plenum, accessible duct runs, and fan, not a quick wipe that leaves the ductwork loaded. Documentation matters as much as the degreasing. Every visit across Massachusetts, Connecticut, and Rhode Island leaves you with before-and-after photos and a dated hood sticker showing who cleaned the system and when, the documentation your fire marshal and insurer expect. That paper trail is one of the first things an inspector asks for after a kitchen fire.
Kitchen Hood Cleaning on a No-Contract Schedule
Many hood cleaning vendors push annual agreements with auto-renew clauses. We don't. Kitchen hood cleaning from Modular Concepts runs month-to-month. You approve a frequency, we deliver, and you can cancel with 30 days written notice. The interval gets set at the walkthrough based on your cooking volume, then adjusted whenever your menu or hours change. No penalty, no renegotiation. It's the same no-contract model behind every service we run, from janitorial to floor care. Kitchens keep us because we re-earn the work each visit. Read what facility managers say on our reviews page, or see exactly how month-to-month service works in our no-contract explainer.
What Restaurant Hood Cleaning Costs in MA, CT & RI
Restaurant hood cleaning is priced per cleaning, not per year. Four things drive the number: how many hoods you run, how long the duct run is, how hard the fan and roof are to reach, and how much grease the system carries. A single-hood line is a different job than a charbroiler bank with a three-story duct run, and the price reflects that. What moves annual spend most isn't the per-visit price. It's frequency. Under standard NFPA 96 practice, a high-volume kitchen on a monthly or quarterly interval spends more over a year than a moderate-volume kitchen on semi-annual service, so getting the interval right matters more than shaving dollars off one visit. Both get set at a free walkthrough: we open the system, confirm scope, and send an itemized quote within 48 hours. No annual contract, no minimum.
Hood Cleaning Near Me: Crews Dispatched from Marlborough, MA
Type "hood cleaning near me" from a kitchen in Worcester, Framingham, Hartford, New Haven, Waterbury, or Providence and you're inside our dispatch map. Crews leave our Marlborough, MA headquarters and cover commercial kitchens across Massachusetts, Connecticut, and Rhode Island, so restaurant hood cleaning gets scheduled for the hours your kitchen is closed. We plan the work around your prep schedule so the line is ready for your next shift. Local dispatch matters between visits too. When a fire marshal moves up an inspection or a fan starts throwing grease, a crew based in MetroWest doesn't have far to travel. See every city we serve, then skip the search results: book a free walkthrough and we'll confirm coverage for your kitchen on the spot.
Schedule a Free Free Walkthrough Quote in 48 Hours Call (508) 658-0303
Your next fire inspection is coming either way. One walkthrough tells you what your hood system needs and what it costs, priced per cleaning, no annual contract.
Quotes go out within 48 hours. Call (508) 658-0303 or start with a no-obligation estimate, and we’ll schedule around your service hours.
Kitchen Hood Cleaning FAQs
How often should a commercial kitchen hood be cleaned under NFPA 96?
It depends on cooking volume. Under standard NFPA 96 practice, solid-fuel cooking calls for monthly cleaning. High-volume frying and charbroiling lines run quarterly; moderate-volume kitchens run semi-annual. We confirm the right interval at your walkthrough and mark the next due date on the hood sticker, so it’s never a guess at inspection time.
What is included in a commercial kitchen hood cleaning?
Everything grease touches: the hood canopy, baffle filters, plenum, accessible ductwork, and the rooftop exhaust fan, plus grease containment at the fan. We scrape and degrease until metal shows, not a wipe-down that leaves buildup behind the filters. You get before-and-after photos of the duct interior so you can see the difference yourself.
How long does restaurant hood cleaning take?
We confirm the time window at your walkthrough and schedule so the kitchen is ready before your next shift. Cleanings run overnight, on closed days, or between meal services, whatever window your kitchen is dark. The crew tarps the cook line and covers appliances before any degreaser flows, and the kitchen is dry and reset before you cook again.
Do I have to sign an annual hood cleaning contract?
No. An annual contract doesn’t fit how hood cleaning works. NFPA 96 practice and your menu set the frequency, and that can shift mid-year, so a locked annual schedule makes no sense anyway. Service runs month-to-month: you approve a frequency, we show up on schedule, and you can cancel with 30 days written notice. We keep kitchen accounts by delivering documented cleanings on time.
Where do you provide restaurant hood cleaning?
Across Massachusetts, Connecticut, and Rhode Island. We’re based in Marlborough, MA and cover MetroWest and Central Massachusetts. In Connecticut we serve markets like Hartford, New Haven, and Waterbury; in Rhode Island, Providence through Woonsocket. If your kitchen sits anywhere in the tri-state footprint, schedule a free walkthrough and we’ll confirm coverage on the spot.
How much does restaurant hood cleaning cost?
Pricing depends on your system: hood count, duct-run length, fan access, and grease load all factor in. That’s why we open the system at a free walkthrough before we price it. You’ll have a quote within 48 hours that spells out exactly what’s covered. No annual minimum.
Headquartered in Marlborough, MA
Our office sits on Boston Post Road West, in the same commercial corridor many of our clients call home. Stop by during business hours, or reach us any of these ways.
Based in Marlborough. Serving MA, CT & RI.
Modular Concepts dispatches hood cleaning crews from our Marlborough, MA headquarters at 201 Boston Post Road West. From MetroWest we cover commercial kitchens across Massachusetts, Connecticut, and Rhode Island: Worcester, Framingham, Hartford, New Haven, and Providence among them. We schedule hood cleanings for the hours your kitchen is closed and work around your prep schedule. Call (508) 658-0303 to get your kitchen on the schedule.
