Restaurant & Commercial Kitchen Cleaning Services — Inspection Ready, Code Compliant
A commercial kitchen accumulates grease, carbon, and biological residue faster than any other environment. NorTech provides deep cleaning for restaurants and commercial kitchens — hood and exhaust system degreasing, equipment cleaning, tile and grout scrubbing, and front-of-house maintenance — with documentation for health and fire code compliance on every visit.
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15% Off Your First Commercial Kitchen Cleaning
Book your first restaurant or commercial kitchen cleaning with NorTech and save 15%. Apply the code below when requesting your quote.
Service Options
Back-of-House Deep Cleaning & Front-of-House Maintenance
Commercial kitchen cleaning addresses two distinct environments with different requirements, frequencies, and standards.
Back-of-House Deep Cleaning
Kitchen, hood system, equipment, and prep areas
- Hood canopy, filters, and plenum degreased
- Exhaust fan and accessible duct sections cleaned
- All cooking equipment surfaces degreased
- Fryer and fryer area thoroughly cleaned
- Grill, flat top, and range degreased
- Oven interior and racks cleaned
- All stainless steel surfaces cleaned and polished
- Walls and ceiling tiles degreased
- Tile floor scrubbed including all grout lines
- Floor drains cleaned
- Behind and under all equipment
- Walk-in cooler and freezer interior wiped
- NFPA 96 compliance documentation provided
Front-of-House Cleaning
Dining room, bar, restrooms, and entry areas
- All dining surfaces wiped and sanitized
- Chairs and booths cleaned
- Windows and glass partitions cleaned
- Bar surface and back bar wiped
- Restrooms fully sanitized — tile, grout, fixtures
- Host stand and entry area cleaned
- All floors vacuumed and mopped
- Baseboards and trim wiped
- Light fixtures and ceiling fans dusted
- Trash receptacles cleaned and lined
Add-Ons Available: Grease trap area cleaning, pressure washing, outdoor dining area cleaning, and recurring scheduled service available as add-ons.
Book Your Kitchen Cleaning →Area by Area
Commercial Kitchen Deep Cleaning — What Gets Done in Every Area
Every area of a commercial kitchen requires a different approach. Here’s exactly what our technicians address in each zone.
Hood & Exhaust System
- Hood canopy interior and exterior degreased
- Grease filters removed, soaked, and degreased
- Plenum chamber degreased
- Exhaust fan housing and blades cleaned
- Accessible duct sections degreased
- Grease collection cups emptied and cleaned
- Grease drip troughs cleaned
- NFPA 96 service documentation provided
Cooking Equipment
- Fryer interior and exterior degreased — baskets, racks
- Grill grates, drip pans, and exterior degreased
- Flat top griddle scraped and degreased
- Range burners, grates, and oven interior cleaned
- Salamander and broiler degreased
- Steamer and combi oven descaled and cleaned
- Equipment casters and legs degreased
- Behind and under all equipment cleared
Prep & Storage Areas
- All stainless prep tables cleaned and sanitized
- Shelving wiped — all levels
- Reach-in cooler interior and exterior cleaned
- Walk-in cooler interior shelving and floor cleaned
- Walk-in freezer interior wiped
- Dry storage shelving wiped
- Prep sink and surrounding area sanitized
Floors, Drains & Walls
- Full kitchen floor scrubbed with commercial degreaser
- All tile grout lines scrubbed
- Floor drains disassembled, scrubbed, and sanitized
- Walls degreased to appropriate height
- Ceiling tiles and light covers degreased if accessible
- Coved base tile scrubbed
- Mat areas cleaned if mats removed
Dishwashing Area
- Commercial dishwasher interior and door cleaned
- Spray arms cleared and descaled
- Dish tables and soiled side scrubbed
- Three-compartment sink scrubbed and sanitized
- Surrounding tile and wall degreased
- Floor drain in dishwash area cleaned
Service & Pass-Through Areas
- Pass-through window and ledge cleaned
- Heat lamps and warming equipment wiped
- Expo surface sanitized
- Service station surfaces wiped
- Coffee and beverage equipment exterior cleaned
- Ice machine exterior wiped
Compliance & Code Requirements
What the Code Requires — and What Inspectors Actually Check
Commercial kitchen cleaning is not discretionary. Fire code, health code, and insurance requirements establish cleaning frequencies and standards tied to legal operation of the facility.
NFPA 96 Hood Cleaning Requirements
NFPA 96 — the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations — mandates hood and exhaust system cleaning on a frequency determined by cooking volume and fuel type. High-volume solid fuel operations require monthly cleaning. High-volume gas or electric operations require quarterly cleaning. Moderate-volume operations require semi-annual cleaning. Low-volume operations require annual cleaning. These are code requirements enforced by fire marshals — not recommendations. Failure to comply voids fire suppression system warranties and can result in facility closure. Every hood cleaning must be documented with records kept on-site and available for inspection.
What Health Inspectors Cite Most Often
Health department inspections in commercial kitchens most frequently cite grease buildup on equipment surfaces and hood filters, discolored or unclean floor grout and drains, food residue on prep surfaces and equipment, walk-in cooler and freezer cleanliness, and dishwashing area sanitation. These citations result in point deductions, reinspection fees, and in serious cases, temporary closure orders. Professional cleaning on a documented schedule provides both a cleaner facility and a defensible record that the facility is actively maintained.
Insurance and Liability
Commercial property and restaurant insurance policies typically require documented compliance with NFPA 96 hood cleaning schedules. A grease fire in a kitchen with an undocumented or overdue hood cleaning can result in a denied insurance claim regardless of other factors. Maintaining cleaning records is a direct protection of the business’s insurance coverage — not just a compliance task. NorTech provides service documentation on every visit specifically for this purpose.
The Grease Accumulation Timeline
Grease in a commercial hood system does not accumulate at a constant rate — it accelerates as the existing layer thickens. Fresh grease bonds to existing buildup more readily than to a clean surface. A hood that missed one cleaning cycle will accumulate significantly more grease in the next cycle than it would have under a regular schedule. The cost of a cleaning that is months overdue is always higher than the cost of two cleanings performed on schedule. Consistent scheduled cleaning is more cost-effective than catch-up cleaning after extended neglect.
Transparent Pricing
Commercial Kitchen Cleaning Cost — What Affects Your Quote
Commercial kitchen cleaning is priced based on kitchen size, equipment present, current grease buildup level, and services included. Hood cleaning is priced separately from general kitchen deep cleaning. Recurring contracts receive better per-visit rates. We provide upfront estimates before any work begins.
Factors that affect your commercial kitchen cleaning quote:
Customer Reviews
What Restaurant Operators Say About NorTech Kitchen Cleaning
4.8
Based on 1,000+ verified ratings
“We had a surprise health inspection six weeks after switching to NorTech for monthly kitchen cleaning. Zero citations on food contact surfaces or equipment — first clean inspection in three years. The inspector commented on the hood filters specifically. That’s what a professional kitchen cleaning service does.”
“Our previous hood cleaning company was inconsistent and the documentation was incomplete. Our fire marshal flagged it during an inspection. NorTech provides proper NFPA 96 documentation on every visit and has been consistent on our quarterly schedule for 18 months. The paper trail alone is worth the contract.”
“Ghost kitchen with three brands operating out of one space — high volume, heavy grease load. NorTech handles the full deep clean monthly after our Sunday close. The fryer area and hood were the main concern when we started and both are consistently clean on every visit. Schedule has been reliable.”
“The floor grout in our kitchen had been discolored for years — we thought it was permanently stained. NorTech scrubbed it back to near-original on the first visit. The drains were the other revelation — we hadn’t realized how blocked they were. Passed our quarterly health inspection without a single citation.”
“We operate a catering kitchen out of a church facility — not a full restaurant but still requires hood cleaning per our insurance policy. NorTech handled the semi-annual hood clean and provided all the documentation our insurer requires. Professional, thorough, and they understood the compliance requirement without needing it explained.”
“New restaurant opening — the kitchen had been sitting unused for 18 months. Significant buildup throughout. NorTech spent a full day on it and the kitchen was ready for our pre-opening health inspection. The hood system had accumulation that would have been a fire code violation. All cleared before we ever opened.”
Common Questions
Restaurant & Commercial Kitchen Cleaning — Frequently Asked Questions
Straight answers to what restaurant owners and kitchen managers ask most before booking.
A commercial kitchen deep cleaning covers all cooking equipment surfaces degreased — grills, fryers, ranges, ovens, and flat tops. Hood filters removed and degreased. All stainless steel surfaces cleaned and polished. Walls and ceiling tiles degreased. Tile floors scrubbed including grout lines. Behind and under all equipment. Prep surfaces sanitized. Drains cleaned. Walk-in cooler and freezer interior wiped. Dishwashing area cleaned.
NFPA 96 fire code requires hood and exhaust system cleaning on a schedule determined by cooking volume and fuel type. High-volume solid fuel operations require monthly cleaning. High-volume gas or electric operations require quarterly cleaning. Lower-volume operations may require semi-annual or annual cleaning. Commercial kitchen deep cleaning is typically performed monthly or quarterly depending on operation volume.
Health inspectors examine food contact surface cleanliness, equipment sanitation, floor drain condition, walk-in cooler and freezer cleanliness, hood and vent condition, and overall facility cleanliness. Grease buildup on equipment and floors, discolored grout, and dirty hood filters are among the most commonly cited violations in commercial kitchen inspections.
Yes. Hood and exhaust system cleaning is one of our core commercial kitchen services. We degrease the hood canopy, filters, plenum, exhaust fan, and accessible duct sections. Hood cleaning is required by NFPA 96 fire code and must be documented with service records. We provide documentation of every hood cleaning for your fire code compliance records.
Yes. Commercial kitchen cleaning is almost always scheduled after close or during off-hours to avoid interrupting service. We work around your kitchen’s operating schedule and access requirements. Let us know your service hours when requesting a quote and we will schedule accordingly.
Yes. We provide service documentation for every commercial kitchen cleaning visit. For hood cleaning specifically, we provide the documentation required by NFPA 96 and most local fire marshals — including service date, technician, areas cleaned, and company information. This documentation should be kept on-site and available for inspection.
Commercial kitchen cleaning cost depends on the size of the kitchen, the equipment present, the level of grease buildup, and services included. Hood cleaning is priced separately from general kitchen deep cleaning. We provide an upfront estimate before any work begins. Request a free quote with your kitchen size and equipment list for a clear price.
Yes. Every NorTech commercial kitchen cleaning is backed by our 100% Satisfaction Guarantee. If the result does not meet standard, we come back and address it at no additional charge.
Service Coverage
Restaurant & Commercial Kitchen Cleaning Near You
NorTech serves restaurant operators and food service businesses nationwide — including these major metros. View full service territory →
Get Started Today
Schedule Your Restaurant or Commercial Kitchen Cleaning
Tell us your kitchen size, equipment, operation type, and location. We’ll give you an upfront estimate, confirm your required cleaning frequency under NFPA 96, and schedule around your service hours.
