Trusted in kitchens across Pennsylvania and the Mid-Atlantic
Every obligation at every location, scheduled from the code, dispatched to a crew, certified on completion and billed the same day. You see one calendar. We run everything under it.
Trusted in kitchens across Pennsylvania and the Mid-Atlantic
Line cleaned, filters pulled, ducts scraped to bare metal and the fan serviced — then photographed, so the certificate has something behind it.
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.
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 96Interceptors pumped, cleaned and logged, with the manifest the water authority expects and a three-year record you can produce on demand.
FOG programFryers, ranges, ovens, walk-ins and prep surfaces — the deep clean your own staff cannot get to between services.
MonthlyDegreased, scrubbed and sealed, so the slip risk and the smell both go away — and stay away between visits.
QuarterlyNFPA 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.
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.
Every location's obligations in one calendar, by brand, by region, by manager.
Bill centrally or by site. Your accounting team tells us which; nobody re-keys anything.
Answered day or night by someone who can see every one of your kitchens.
Restaurants, hotels and multi-site operators since 1985.
Every market we open is run by a regional leader who lives there — not a call centre three states away.
Home market since 1985. Full crews, full coverage, same-day emergency response.
EstablishedPhiladelphia, South Jersey and Delaware. Opening now under a regional leader with full P&L.
OpeningAnnounced as they open, each one led locally and staffed locally.
PlannedCall 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.
Talk through what your kitchen needs, face to face.