About Me
"Hood & Grease was established based on a simple objective of ensuring that commercial kitchens are made safe by cleaning up exhaust systems. Having observed the extent to which the presence of grease can go unnoticed and the fire hazards and other compliance concerns that can arise, we proceeded to develop a service that is highly safety minded, professional and long-term viable.
Our staff is made up of trained technicians that knows the operational pressures of firms in the food service business. We do not do this like a wipe-down. Each kitchen is a system to us that safeguards individuals, property, and livelihoods. We assist restaurant owners to remain within the boundaries of strict safety standards and reliable scheduling with the help of technical expertise.
At Hood and Grease, we do think that prevention is good business. What we do is in the background, but the results are safer kitchens, cleaner air and less risk of fire. That is what we expect ourselves to meet on any project."
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