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Grille rooms, halfway houses, banquet kitchens, and tournament catering operations across Texas, Oklahoma, Louisiana, New Mexico, and Arkansas rely on Facilitec Southwest for discreet, NFPA 96–compliant exhaust cleaning that never gets in the way of a tee time, a member event, or a wedding weekend.
A country club or resort course is a hospitality business hidden inside a landscape. The grille room has to be flawless for Saturday lunch, the banquet kitchen has to be spotless for Saturday night's wedding, and the halfway house has to be open by first tee time Sunday morning. A single hood fire or failed inspection can jeopardize all of it — member confidence, tournament contracts, and event revenue included. Facilitec Southwest keeps golf-course kitchens clean, compliant, and invisible to the guest experience.
Regular hood cleaning dramatically reduces your risk by keeping flammable grease out of the exhaust system and ensuring your suppression system can perform properly during an emergency.
Remove heavy grease from the entire exhaust system.
Apply industry-leading cleaning agents, then pressure wash to remove remaining residue.
Repeat as needed until clean and compliant, then apply your service sticker and documentation.
Your rooftop is just as vulnerable as your hood. Facilitec Southwest installs and maintains rooftop grease containment systems to stop leaks, protect roofing materials, and prevent costly repairs.
High-volume concourse kitchens (fryer-heavy QSRs, 24-hour operations): monthly. Airline clubs and moderate-use restaurants: quarterly. Employee kitchens or low-use catering stations: semi-annually. Your exact cadence is driven by cooking volume and your local AHJ’s schedule.
Yes, our crews clean overnight or off-hours to avoid disruption.
Every job meets or exceeds NFPA 96 standards, with full reports for inspectors.
Yes, we coordinate schedules and documentation across all your sites.
Yes. Our technicians are drug-tested and background-cleared to meet the standard for TSA-issued airport ID media. We also operate under escorted-access protocols when badging isn’t feasible for short-term work.
No. We schedule exclusively within operator-assigned overnight or pre-dawn windows. Equipment is tarped, access is contained, and kitchens are turned over fully cleaned and operational before the first morning shift.
Yes. We coordinate with airport concessions management to clean shared plenums and rooftop fans in a single visit, so every tenant receives consistent documentation and no one kitchen compromises the rest.
Absolutely. Every job meets or exceeds NFPA 96 (2021 edition) standards, and our photo-verified compliance binder has been accepted by AHJs at commercial airports across all seven Southwestern states we serve.
Yes. Our 24/7 emergency crews are dispatched for post-incident cleanup, surface decontamination, and re-certification — getting the kitchen back to operational status and inspection-ready as quickly as possible.
