Directory · New York
New York commercial kitchen hood cleaning
Research index for operators. Public rules we found, how to vet a cleaner, open listing slots. Not a ranked vendor list.
What operators usually get asked
- FDNY: commercial kitchen exhaust systems must be inspected and cleaned at least once every three months. Cleaning by F-64 (premises) or via an FDNY-certified company employing W-64.
- Companies that clean systems must hold the FDNY commercial cooking exhaust system servicing company certificate (FC 609.3.1.1 per study materials). Entire system (hoods, filters, ducts, fans, accessories) cleaned to bare metal.
- W-64 study materials note an exception that vertical exhaust ducts more than 3 stories high may be on a six-month cycle — confirm current FC text / study material before relying on it.
- Before hiring: ask for W-64/P-64 card + FDNY company certificate. This stack is unique vs most metros.
Vet checklist
- Certs your AHJ accepts (IKECA or local equivalent) — ask, then verify
- Certificate of insurance before they arrive
- Photo report: plenum, ducts, rooftop fan — not only the canopy
- Full-system vs canopy wipe in writing
- After-hours and roof access confirmed before the crew shows up
Open listing slots
Unverified until docs in — Slot 1
Unverified until docs in — Slot 2
Unverified until docs in — Slot 3
Unverified until docs in — Slot 4
Related guides
- How often to inspect
- Full-system vs canopy wipe
- What your report must show
- Fire marshal reinspection fee research
- Quote checklist
- What a full-system clean includes
Request a listing — send company, metro, certs, insurance, service area, photo-report policy.