Forty years · Family owned · Seven days a week

Market by market, kitchen by kitchen

Forty years in, and expanding. Every new market opens under a regional leader who lives there, with local crews and one number answered around the clock. Scale you can feel on the first visit.

Call (215) 268-4417 See how compliance works

40+years, family owned

7 daysa week, including weekends

24/7answered, day or night

The work

Hoods, ducts, fans and the rooms around them

Line cleaned, filters pulled, ducts scraped to bare metal and the fan serviced — then photographed, so the certificate has something behind it.

What we do

Four trades, one crew, one schedule

Most kitchens buy these from four different vendors and chase four different pieces of paper. We do all four, on one calendar, with one record.

Hood & exhaust

Certified cleaning of the hood, the filters, the duct and the fan — to bare metal, with photographs before and after and the sticker your inspector looks for.

NFPA 96

Grease traps

Interceptors pumped, cleaned and logged, with the manifest the water authority expects and a three-year record you can produce on demand.

FOG program

Equipment

Fryers, ranges, ovens, walk-ins and prep surfaces — the deep clean your own staff cannot get to between services.

Monthly

Floors & back of house

Degreased, scrubbed and sealed, so the slip risk and the smell both go away — and stay away between visits.

Quarterly

How it works

The law already wrote your schedule

NFPA 96 sets how often your hood must be cleaned — monthly for solid fuel, quarterly for high-volume and charbroiling, twice a year for moderate. The water authority sets the interval for your traps. Nobody has to decide anything.

So we build your calendar from the code, service to it, and keep every certificate for the three years you are required to hold them. When an inspector asks, the answer is already filed.

Your due dates calculated from your cooking type, not a sales target
Photographs and a certificate on every completed service
Three years of records, retrievable in seconds
One view your operations team and your insurer can both read

Your compliance calendar

Hood & exhaustCharbroiler · high volumeDue in 12 days

Grease interceptor1,000 gal · quarterlyServiced 6 Sep

Equipment deep cleanFryers, ranges, walk-inScheduled 24 Sep

Certificate on fileRCS-202609-00058 · valid to next serviceCurrent

Every line is a legal obligation with a date. Green means you can prove it.

For groups

Twenty kitchens should not mean twenty phone calls

If you run a group, a brand or a portfolio, the hard part was never the cleaning — it was knowing which of your locations is currently out of compliance, and being able to prove it for the rest.

One schedule, every site

Every location's obligations in one calendar, by brand, by region, by manager.

One invoice, or many

Bill centrally or by site. Your accounting team tells us which; nobody re-keys anything.

One number to call

Answered day or night by someone who can see every one of your kitchens.

Shake ShackThe Cheesecake FactoryMarriott HyattEat'n ParkMad Mex

Restaurants, hotels and multi-site operators since 1985.

Coverage

Pittsburgh born. Expanding market by market.

Every market we open is run by a regional leader who lives there — not a call centre three states away.

Pittsburgh & Western PA

Home market since 1985. Full crews, full coverage, same-day emergency response.

Established

Mid-Atlantic

Philadelphia, South Jersey and Delaware. Opening now under a regional leader with full P&L.

Opening

Next markets

Announced as they open, each one led locally and staffed locally.

Planned

Get started

Tell us how many kitchens you run

Call and you will get a schedule built around what each of your locations is actually required to have done, and what it costs — on the first call, not after three rounds of voicemail. Emergencies answered day or night.

Call (215) 268-4417 Hear the call