Before After

Commercial kitchen exhaust cleaning · Oʻahu

CleanKine Hoods

Hood-to-rooftop grease removal for commercial kitchens that need a safer, cleaner exhaust system and documentation they can actually use.

Licensed & insured Owner-led service Photo documentation
LocalOʻahu-based service
ProtectedLiability insured
DocumentedBefore-and-after report
Standards-awareNFPA 96 · ANSI/IKECA C10

Our work

See the difference.

We clean beyond what customers can see—from the face of the hood through the accessible exhaust path and rooftop fan.

Documented on arrival
Before

Grease buildup creates hidden fuel and maintenance risk.

Cleaned & verified
After

Accessible surfaces are restored, reviewed, and photographed.

Reduced grease load Cleaner airflow path Useful service records Clear next steps

What we clean

The whole grease path—not just the shiny hood face.

Every estimate is based on your cooking volume, system size, access, buildup, rooftop conditions, and the exact surfaces included in writing.

01

Complete exhaust system

Hood canopy, plenum, filters, accessible vertical and horizontal ductwork, and rooftop exhaust fan.

02

Hoods & plenums

Detailed degreasing of the visible canopy and the hard-to-see interior collection area behind the filters.

03

Baffle filters

Removal, soaking, degreasing, rinsing, drying, inspection, and correct reinstallation of serviceable filters.

04

Ductwork

Cleaning of accessible horizontal and vertical runs, with inaccessible areas documented in the closeout report.

05

Rooftop fans

Fan housing, blades, base, and surrounding grease containment areas cleaned with the roof protected.

06

Kitchen deep cleaning

Cookline, backsplashes, equipment exteriors, walls, and floors added to the scope when your kitchen needs more.

Safety & standards

Professional cleaning built around the full exhaust system.

Our scopes are structured around NFPA 96 fire-safety principles and ANSI/IKECA C10 cleaning methodology, with OSHA-aware rooftop, chemical, PPE, and slip-hazard procedures.

CleanKine Hoods performs cleaning and condition documentation. Fire-suppression inspection, testing, certification, and code enforcement remain with qualified providers and the authority having jurisdiction.

No mystery at closeout

We show you what happened.

You receive more than a clean surface. You receive a clear record of the condition, work, findings, and next move.

01

Document

We photograph the system, access points, surrounding surfaces, and buildup before work begins.

02

Review the scope

We confirm what is included, what is accessible, what needs protection, and what falls outside the cleaning scope.

03

Clean & verify

We protect the cookline, clean the agreed system components, reassemble, and take completion photos.

04

Explain

We review findings, required follow-up, watch items, and what to check before the next scheduled service.

Owner-led on every job

Accountability has a name.

I’m Gavin Ritcheson, owner and lead cleaner of CleanKine Hoods.

I bring hands-on commercial cleaning experience from jobs around Oʻahu. My standard is simple: protect the kitchen, complete the written scope, document the work, and make sure you understand what we found before I leave.

Fast scope builder

Tell us what you’re working with.

Choose the closest service, add your kitchen details, and email the prepared request directly to cleankine@gmail.com. No online payment is taken.

Step 1

Choose your service

Every quote is site-specific. Final pricing follows photo review or a site walk when access and buildup cannot be confirmed remotely.
Step 2

Add your kitchen details

Before we arrive

Questions restaurant teams ask.

We put the scope and exclusions in writing so your manager, facilities team, and cleaner are working from the same plan.

Is this just a hood wipe-down?

No. A complete scope can include the hood, plenum, filters, accessible ductwork, rooftop fan, and grease containment—not only visible stainless steel.

Can work happen after closing?

Yes, after-hours scheduling can be discussed during the estimate so the kitchen has the shutdown and dry time it needs.

How often should we clean?

Frequency depends on cooking volume, fuel, system condition, and local requirements. We document conditions and recommend the next review window without replacing the authority having jurisdiction.

Do you service fire suppression?

No. We protect surrounding components during cleaning, but inspection, testing, repairs, and certification belong to a qualified suppression-system provider.