Critical kitchen cleaning for the kitchens you can’t afford to fail.
Commercial kitchen hood cleaning, kitchen exhaust cleaning, and whole-kitchen specialists for restaurants, hotels, healthcare, and schools. Family-owned, NFPA 96 compliant, accountable to every job we touch.
Learn MoreWhen the hood fails inspection, the kitchen stops. We make sure neither happens.
A grease-loaded exhaust system is the leading cause of restaurant fires. A walk-in cooler full of biofilm is a health-department write-up waiting to happen. Our restaurant hood cleaning covers the full system — hood, filters, ductwork, and exhaust fan — to NFPA 96 standards, so you pass your fire and health inspection. We make both problems go away, on a schedule that fits your operation.
Talk to Andrew about your kitchen.Every kitchen is different. ARC adjusts to yours — the schedule, the equipment, the volume, the standards.
Hood vent cleaning, exhaust hood cleaning, and everything else your kitchen needs — from the hood down to the floor. Here’s how it works.
Call Andrew. We'll come look at your kitchen at no charge, document what we see, and put a number on it.
Get a written proposal. NFPA 96 sign-off included, schedule that fits your kitchen's rhythm, no upsells.
Inspection-ready kitchen. Documented work. The owner's name on every invoice. Done until you say it's done.
Focus on the kitchen. We’ll handle the cleaning.
Request a QuoteWelcome — we’re a family-run, faith-based business doing real work in real kitchens.
ARC was started by Andrew, and it’s still run by the family. Every job ends with a satisfaction sign-off from the owner of the kitchen we just cleaned.
When you call, you talk to the people responsible for the work. That’s the whole pitch.
5% of all sales donated to charity.
Meet the ARC family
“Andrew and the team are the only ones I trust in the kitchen at 2 a.m. Inspection-ready, every visit.”
We treat every client like part of our family. We focus on the details and don’t consider the job done until you’re completely satisfied — because if you’re not happy, we’re not happy.
Trusted by the operators who can’t afford a failed inspection.
Frequently Asked Questions
- How often does my restaurant hood need to be cleaned?
- Most sit-down restaurants need it every six months. NFPA 96 sets the minimum based on how hard your kitchen runs — monthly for wood or charcoal cooking, quarterly for high-volume or 24-hour kitchens, semi-annually for standard restaurants, and yearly for low-volume spots like church kitchens. Cook a lot of grease? You'll need it sooner. Tell us what you cook and we'll tell you straight.
- How much does commercial hood cleaning cost?
- It depends on the size of your system and how long it's been. A small kitchen with one or two hoods usually runs a few hundred dollars a visit; bigger systems with multiple hoods and rooftop fans cost more. No mystery pricing — call us and you'll get a real number, free.
- Is hood cleaning required by law in Michigan?
- Yes. NFPA 96 is the national fire code, and Michigan follows it. The Oakland County Health Division checks for grease buildup, and most insurers require proof of regular cleaning. A grease-packed exhaust system is both a fire risk and a code violation that can shut you down.
- What's included in a cleaning?
- The whole system — not just the part you can see. We clean the hood, filters, ductwork, and the exhaust fan on the roof, and scrape the grease out of the spots inspectors actually check. When we're done, you get documentation with the date and scope, so your records are ready.
- Do you work after hours so we don't have to close?
- Yes. Your kitchen doesn't earn anything shut down, so we work around your hours — early mornings, late nights, whatever keeps you open.
- What areas do you serve?
- We're based in Lapeer and clean commercial kitchens across Northern Oakland County — Clarkston, Lake Orion, Oxford, Ortonville, Holly, Rochester, Auburn Hills, and Waterford, and the towns in between. Not sure if you're in range? Just ask.
Tell us about your kitchen. We’ll come look.
Free estimate. No pressure. Just a real conversation about what your kitchen needs and what we’d do about it.
Request a Free Estimate