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Grocery stores, supermarkets, specialty markets, and in-store foodservice concepts across TX, OK, LA, NM, and AR trust Facilitec Southwest for NFPA 96–compliant kitchen exhaust cleaning that handles deli, bakery, rotisserie, hot bar, pizza, sushi, and café under one roof — with overnight scheduling that never interrupts store hours and chain-level reporting that rolls up across the portfolio.
A modern supermarket is a food court, a bakery, and a restaurant stacked inside a grocery store. The deli fryers, rotisserie oven, wood-fired pizza station, Asian wok, sushi hot line, bakery bread oven, and in-store café all have hoods — and every one of them falls under NFPA 96 and the local fire marshal's inspection list. Facilitec Southwest coordinates every cook station in every department on a single overnight visit, leaving a clean store open for 6 AM deliveries and one consolidated compliance report for the store director and corporate facilities team.
Regular exhaust 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.
Fried chicken, mojo pork, meatloaf, wings, and hot-bar cook lines — the highest-volume grease producers in the store.
Hardi, Alto-Shaam, and custom rotisserie ovens running eight to twelve hours a day — heavy-duty grease loading and tight cleaning windows.
Bread ovens, bagel ovens, and pastry finishing lines with their own exhaust requirements and smoke-management protocols.
Wood-fired, conveyor, and deck-oven pizza programs — often high-traffic, with specialty cleaning requirements for solid-fuel cook lines.
Wok stations, tempura fryers, hibachi, and sushi hot lines — high-heat, high-grease cook surfaces with rapid buildup.
Starbucks, Peet’s, and in-house café concepts inside the store, plus licensed QSR brands with their own brand-standard cleaning specs.
We walk every cook station with the store director and department leads, sequence the night so no station cuts into 6 AM restock, and lock in a one-visit plan.
Deli, rotisserie, bakery, pizza, Asian hot bar, and café cleaned in sequence — each with department-appropriate containment and chemistry.
Food-safe degreasers and contained rinse systems — selected to protect adjacent refrigeration, dry goods, and open-air displays throughout the store.
Dated NFPA 96 sticker on every hood, photo documentation per station, per-store compliance report, and a corporate rollup across every location.
The single highest-grease week of the year in grocery. We pre-clean the week before and come back immediately after for a recovery cleaning.
Deli fryer volume multiplies for game-day wings, tenders, and hot-bar runs. We schedule a targeted fryer-station visit the Monday after.
BBQ, smoker, and outdoor-cook programs push grease loads on stations that run quieter the rest of the year. Summer gets its own cadence.
Holiday catering, family meals, and bakery programs all run at peak simultaneously. We coordinate cleaning windows around store-level catering calendars.
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.
Yes. Every commercial kitchen exhaust hood in the store — deli, rotisserie, bakery, pizza, sushi hot line, wok station, café, and licensed QSR — falls under NFPA 96. The local fire marshal, county health department, and corporate QA all expect documented cleaning on every one of them.
Rotisserie and deli fryer stations are typically monthly due to extreme grease loading. Pizza, wok, and hot-bar stations run bi-monthly or quarterly depending on volume. Bakery, sushi hot lines, and in-store cafés are usually quarterly to semi-annual. We match frequency to actual cook volume — not a one-size-fits-all interval.
Yes. That’s the standard grocery workflow. We sequence the night so rotisserie and deli are cleaned first, pizza and bakery next, and the café last — finished and ready for 6 AM restock, bake-off, and door-open. One visit, one invoice, one compliance packet.
Yes. For true 24-hour stores we work station-by-station during the lowest-traffic overnight window, coordinate with the store director to temporarily close individual cook stations one at a time, and restore every station before peak customer hours. Zero impact on store hours.
Yes. We serve regional grocery chains across TX, OK, LA, NM, and AR with consolidated scheduling, consistent crews, per-store compliance reports, and corporate-level portfolio rollups. One account manager for the whole chain, one monthly invoice, one compliance dashboard for the whole portfolio.
Yes. Starbucks, Peet’s, and other licensed concepts inside the store come with their own cleaning frequency, chemistry, and documentation requirements. Our techs follow the brand-standard spec for each licensed concept — separate from the store’s NFPA 96 program — and report per brand as well as per store.
