Directory · Seattle
Seattle 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
- 2021 Seattle Fire Code §606: commercial cooking systems operated/inspected/maintained per §606 and Chapter 12 of NFPA 96. Type I hood required for grease-laden vapors (with listed exceptions).
- SFC Table 606.3.3.1 inspection frequency: solid fuel 1 month; high-volume (24-hour / charbroil / wok) 3 months; all other 6 months; low-volume 12 months. Grease found → clean per ANSI/IKECA C10; conspicuous tags required.
- SFD Systems Testing: Range Hood extinguishing-system ITM under §904.13.5 — typically every six months for suppression. That is not the same as grease cleaning.
- Kitchen hood ITM report forms and filing fees are published on the SFD Systems Testing page. Put roof access in the quote for multi-story buildings.
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
Sources
Related guides
- How often to inspect
- Full-system vs canopy wipe
- What your report must show
- Quote checklist
- What a full-system clean includes
Request a listing — company, metro, certs, insurance, service area, photo-report policy.