Frequently Asked Questions

Cleaning frequency is determined by NFPA 96, the national fire code. The schedule depends on your cooking volume and method:

• Monthly: High-volume fryers, charbroil operations, 24-hour kitchens
• Quarterly: Full-service restaurants, hotel kitchens, bars with kitchen operations
• Semi-annually: Low-volume kitchens, seasonal operations, cafes
• Annually: Rarely-used commercial kitchens (pizza ovens, solid fuel only)

If you're unsure of your required frequency, request a free assessment and we'll confirm the appropriate schedule based on your specific operation.

We clean the full system — hood canopy, baffles, grease traps, filters, ductwork, and exhaust fan. NFPA 96 requires the entire system to be cleaned, not just the visible hood surface. We document every component we service and issue a compliance certificate that covers the full scope of work completed.

Yes. We offer monthly, quarterly, and semi-annual maintenance contracts tailored to your kitchen's compliance requirements. Contract clients receive:

• Priority scheduling
• Up to 10% off standard rates
• Maintained service history file
• Annual compliance summary report for insurance and licensing

Yes. We offer after-hours scheduling — including early morning (before service begins) and late-night (after close) windows — to avoid disruption to your kitchen operations. This is one of the most common requests from full-service restaurant clients and is available at a modest surcharge.

Yes, documentation is included with every service visit. You receive:

• A dated compliance certificate
• Before and after photography
• A written service record listing all components cleaned

These documents are what your fire marshal, insurance carrier, and health department require as proof of compliance. We also maintain your service history on file for your records.

Pricing is based on the scope of work — primarily hood length (measured in linear feet), grease accumulation level, number of components serviced, and service frequency. There is a $275 minimum service charge per visit.

Typical job ranges for hood cleaning:

• Small kitchen (up to 6 ft hood): $275–$380
• Standard restaurant (6–10 ft): $380–$560
• High-volume kitchen (10–16 ft): $560–$850
• Multi-hood / large commercial: $850+, custom quote

All quotes are confirmed after an on-site or photo assessment. Contact us for a no-obligation estimate.

We serve commercial kitchens throughout the greater Raleigh-Durham Triangle, including Raleigh, Durham, Cary, Chapel Hill, Morrisville, Apex, Garner, Wake Forest, and surrounding communities in Wake, Durham, Orange, and Johnston counties. Contact us to confirm availability at your specific location.

NFPA 96 is the national standard governing commercial kitchen exhaust systems. It defines cleaning schedules, documentation requirements, and service standards. Non-compliance can result in:

• Failed fire marshal inspections
• Voided insurance claims after a fire loss
• Operating license suspension
• Personal liability exposure

Every service R&T Legacy performs is completed to NFPA 96 standards, with documentation issued after each visit.

First-time or long-overdue kitchens are not a problem — but they do require additional time and care. Heavy grease accumulation requires more intensive cleaning and may involve a higher per-foot rate. We assess the condition of the system before confirming your quote and explain exactly what we find. After the initial deep clean, most kitchens are good candidates for a standard maintenance schedule going forward.

Very little preparation is required. We ask that:

• Kitchen equipment is off and cooled prior to our arrival
• The area around and above the hood is accessible
• Rooftop access is available if your exhaust fan is roof-mounted

We bring all equipment, degreasers, and protective materials. We clean up after ourselves and leave the kitchen ready for service.