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Protect your business, employees, and customers with NFPA 96-compliant hood and exhaust system cleaning throughout Austin and the surrounding area.
Austin’s restaurant landscape is diverse, high-volume, and operationally demanding. From independent restaurants and hotel kitchens to hospitals, schools, commissaries, and food trucks, commercial cooking operations across the city generate grease-laden vapors that accumulate throughout hood, duct, and exhaust fan systems.
Austin kitchens often balance intense lunch traffic, nightlife demand, tourism, campus activity, and event-driven surges. That means exhaust systems can load up quickly when cleaning intervals are not matched to actual cooking volume.
Austin is serviced through a structured operational model designed for route density, after-hours access, and recurring compliance support.
Service is organized around commercial kitchen clusters to improve consistency and reduce delays.
We schedule around your operating windows, late-night service, and prep timelines.
We help operators stay ahead of grease buildup and documentation gaps for fire safety inspections.
Coordinated scheduling and dependable communication for groups and institutional facilities.
Commercial kitchen fire safety in Austin is strictly enforced by the Austin Fire Department and Travis County Fire Marshal’s Office.
Austin’s restaurant scene is one of the most dynamic in Texas—driven by live music, festivals, tourism, and one of the highest food truck densities in the country. From downtown kitchens to mobile operations across the city, grease production is constant and heavily scrutinized by fire inspectors.
The Austin Fire Department Fire Prevention Division and Travis County Fire Marshal conduct rigorous inspections. Failure to comply can lead to fines, penalties, or temporary shutdowns.
Inspectors evaluate:
It’s full hood & duct cleaning—not just visible surface cleaning. We remove grease from the entire system.
During cooking, grease-laden vapor enters the exhaust system. Over time, grease condenses inside ducts, layers accumulate and thicken, and heat or flame ignites these deposits. Fire spreads rapidly through the system, turning your exhaust into a direct pathway for destruction.
NFPA 96 is the national standard governing commercial kitchen exhaust systems. In Austin, this is enforced through local fire code adoption. It requires scheduled cleaning based on volume, removal of grease to bare metal, and proper documentation with service labeling.
Mobile kitchens operate long hours with limited maintenance intervals.
SXSW and ACL drive massive spikes in output, accelerating buildup.
High-volume service in Downtown, Rainey, and The Domain.
Central Texas heat intensifies grease vaporization and deposition.
Remove heavy grease from the entire exhaust system.
Apply industry-leading cleaning agents, then pressure wash to remove remaining residue.
Repeat as needed until clean and compliant, then apply your service sticker and documentation.
Full hood, duct, fan, and rooftop cleaning instead of surface-only service.
After-hours scheduling options that fit your real service windows.
Clear service records and a repeatable maintenance cadence for compliance.
Consistency across locations, schedules, and communication for groups.
Kitchen hood cleaning protects your facility, staff, and customers—it protects your business. Over time, cooking oils and vapors are pulled into the exhaust system, leaving flammable residue that can cause fires. Facilitec Southwest provides specialized, NFPA 96–compliant cleaning that removes built-up grease and keeps your kitchen fire-safe and inspection-ready.
Our maintenance program combines hood cleaning and rooftop grease containment into one convenient plan. We’ll set the perfect schedule, handle reminders, and offer monthly billing options so you can stay compliant without the hassle.
Most Austin kitchens require cleaning every 3–6 months depending on cooking volume. High-output or fryer-heavy kitchens often require quarterly service under NFPA 96 standards.
Mobile food operators using commercial cooking equipment with exhaust systems should not ignore grease buildup. Service needs depend on the equipment setup, cooking style, and frequency of operation.
Cooking oils and vapors build up in the exhaust hood, ductwork, and fan system. Regular cleaning removes that residue before it ignites.
Yes. Every job meets or exceeds NFPA 96 standards. You’ll receive documentation and service stickers for inspections.
Absolutely. We schedule after-hours or overnight cleaning to minimize disruption.
Yes. We hand-scrape and pressure wash the entire system—hood, filters, ducts, and fan assembly.
