An IKECA member company serving the Central ValleyInternational Kitchen Exhaust Cleaning AssociationCommercial Kitchen Hood Cleaning in the Central Valley, Sacramento Area and the Bay Area
You have a receipt. Do you have a record?
If your last cleaning left an invoice and nothing else, you cannot prove the work met NFPA 96. Your fire marshal, your insurance carrier, your property manager, your landlord — most will accept that invoice without question. That is not the same as meeting the requirement. Nobody checks — until there is a fire, a claim, or an audit. Then everyone does, at once. We clean to NFPA 96 standards and make the photographs available with a certificate and written report.
Why the work is different
Your system is assessed by a CECS credential holder — or call (209) 318-2737.
Fire Safety & Asset Protection
Specialists for Commercial Kitchens
Every service includes
- Hood, plenum, duct, fan and rooftop — cleaned to NFPA 96 Standards. Filters are exchanged, not cleaned in your kitchen.
- Every access panel opened and cleaned behind
- Before and after photographs, made available
- Certificate and written report issued for every service
See what a documented service looks like
A real Report of Service and a real Certificate of Service, with the customer details removed — the same two documents we issue after every job.
What your hood cleaner lets you believe
Ten things commercial kitchens are told about hood cleaning — and what is actually true.
Most hood cleaners hand you an invoice. We hand you evidence.
An invoice proves the system was cleaned.
An invoice proves you paid. A Report of Service and a Certificate of Service prove what was cleaned, what was found and when — and they are what a fire marshal, insurance broker or property manager asks for.
Hood cleaning means the hood.
The hood is where the grease enters. The plenum, the ductwork and the fan are where it collects. A cleaning that stops at the hood is not a system cleaning.
The kitchen determines the inspection and cleaning frequency.
NFPA 96 Table 12.4 sets the interval by cooking volume and equipment type — monthly for solid fuel, quarterly for high volume, semi-annual for moderate, annual for low. That is your calendar, not a preference.
Clean is something you can see.
Clean is a measurement. Grease depth is gauged before and after and written on the report: Acceptable 50 µm, Cleaning Required 2,000 µm, Critical Depth 3,175 µm at the fan housing (NFPA 96 §12.6.1.1).
If a duct can't be reached, it's fine to skip it.
A duct that can't be reached is a finding. A missing access panel is documented on your report so it can be corrected before the next service — never a silent skip.
The filters get cleaned with the hood.
We don't clean filters in your kitchen. Degreaser changes the grease — it emulsifies into the wash water and can pass through drains into groundwater instead of separating out, and that discharge is governed by the Clean Water Act. Filters are exchanged and cleaned off-site under the Grease Filter Exchange program.
Every hood cleaning company is certified.
Many aren't. IKECA is the trade's professional body, and many hood cleaning companies hold no IKECA credential at all. Cleaning Pros Plus is an IKECA member (#76716495). The founder holds the IKECA CECS (#200452). The technicians are PECT Designated. Ask your hood cleaning company what they hold — and to show it.
Your hood cleaning company's insurance is their problem.
If they damage your equipment or one of their workers is hurt in your kitchen and they aren't covered, it can land on you. Ask for the certificate of insurance before anyone gets on your roof. We attach ours to every estimate, unasked.
Grease on the roof is the landlord's problem.
Grease on the roof comes out of your fan. We photograph the roof on arrival and on departure so the condition is on record, and Rooftop Grease Containment keeps it off the roof between services.
You'll know when you're due.
Only if something is tracking it. We built the software our crews run on: it holds your interval from the last service, reminds you before you are due, confirms the appointment, texts you when the crew is on the way, and files the report and certificate when the work is done. The date is on your Certificate of Service and on the hood sticker too — but you hear from the system first.
Who does the work on your roof.
Arthur Haggerty founded Cleaning Pros Plus and still runs jobs. He holds the CECS — Certified Exhaust Cleaning Specialist — and has been retained as an NFPA 96 expert witness in commercial kitchen fire litigation, where this standard decides the case. He spent 25 years in enterprise IT consulting at Deloitte, Cisco and Dell, and ten years in the U.S. Air Force before that.
The company performs 350+ exhaust services a year, from single-hood taqueria kitchens to multi-unit national accounts and eight kitchen locations inside Yosemite National Park.
That combination is why the record exists. Cleaning Pros Plus built the field software the crew runs on, and every job produces the same documented output — no matter who is on the truck.
What Our Clients Say
“Here in Merced, it’s been an uphill battle to get a quality company to clean our hood system. Now we’ve got Arthur here in our town. I’ve been in the business over 40 years. Very professional, courteous, fair pricing.”
— John B., Google Review
“Arthur and his team are very punctual and do an exceptional job cleaning our hood and exhaust system.”
— K. Yang, Google Review
“These guys went above and beyond today on my hood. They were professional, clean, and super informative.”
— Jennifer C., Google Review
Here's How You Get Inspection-Ready
You focus on the food. We make sure the exhaust system never gets in the way.
Request an Estimate
Tell us about your kitchen. We'll scope your system, give you clear pricing, and schedule around your operation — not ours.
We Inspect & Clean
Our PECT Designated technicians assess your entire exhaust system, perform a thorough cleaning, and document everything with photos and timestamps.
You Get Your Report
You receive photo-verified compliance documentation that inspectors, landlords, and insurance carriers trust. Hand it over with confidence.
What the record does when someone asks.
The four parties who ask for it, and what each one gets.
The fire inspector.
Photographs of every access panel, before and after, dated. A Certificate of Service naming what was cleaned and when. That is the document the inspection asks for, and it is issued on every job.
The insurance carrier.
A claim after a kitchen fire turns on whether the cleaning records exist. Yours are timestamped, photographed and complete from the first service forward, ready before the renewal or the adjuster asks.
The landlord and the property manager.
Rooftop grease is their damage and their liability. The report shows the containment, the fan, and the roof condition on the day the work was done.
The corporate compliance team.
Multi-unit operators get the same report format at every location, on the same schedule, in one place. Nothing to chase down per site before an audit.
Our Core Services
Everything your exhaust system needs — delivered as one unified program.
Kitchen Exhaust Inspection (KEI)
Risk rating + compliance readiness check aligned to NFPA 96.
→ See what an inspection coversKitchen Exhaust Cleaning (KEC)
True grease removal — not surface-level wipe downs.
→ See what a cleaning coversFan Performance Management (FPM)
Prevent fan failures, airflow issues, grease recirculation.
→ See how fan management worksGrease Filter Exchange (GFX)
Scheduled filter swaps that reduce buildup and improve airflow.
→ See how filter exchange runsRooftop Grease Containment (RGC)
Contain grease, protect roofs, reduce slip hazards.
→ See what containment protectsConsulting Services
Violation resolution, inspection readiness, compliance planning.
→ See consulting scopeWhere We Work
Cleaning Pros Plus runs a standing route across the northern San Joaquin Valley and the Sacramento region. Merced is home. From there the schedule reaches Atwater, Turlock, Ceres and Modesto up Highway 99, Stockton, Tracy and Manteca along the 120 and the 205, and on into the Tri-Valley at Livermore, Pleasanton and Dublin, and Los Banos and the west side out toward the Pacheco Pass. South of home the route covers Madera, Fresno and Clovis, then Visalia and Tulare in the citrus and dairy belt. North, it reaches Elk Grove and Sacramento.
Every one of those cities has its own fire authority and its own answer to how often a kitchen has to be cleaned. Pick yours below and the page tells you who inspects you and what interval your cooking type calls for.
An IKECA member company serving the Central ValleyInternational Kitchen Exhaust Cleaning AssociationFrequently Asked Questions
Clear answers for commercial kitchen operators.
General
Inspection & Compliance
Kitchen Exhaust Cleaning
Filters, Fans & Rooftop
EvidLY
An IKECA member company serving the Central ValleyInternational Kitchen Exhaust Cleaning AssociationBlog — Fire Safety & Compliance Insights
Expert guidance on kitchen fire safety, NFPA 96 compliance, and protecting your business.
Who Decides What Your Kitchen Owes Under NFPA 96
NFPA writes it, your state adopts it, your fire authority enforces it.
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Read More →Kitchen Exhaust Cleaning Cost: What to Expect in 2026
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Read More →IKECA Membership: Why It Matters
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Read More →Why We Document Every Service With Photos
Photo reports protect you from disputes and prove diligence.
Read More →Get an Estimate
Tell us about your kitchen and we'll send a custom quote — reviewed and priced by a CECS credential holder, not a bot.
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