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K-12 cafeterias, university dining commons, residence-hall kitchens, and campus concessions across TX, OK, LA, NM, and AR trust Facilitec Southwest to keep student foodservice safe, compliant, and ready for the next bell — without interrupting a single meal period.
A school kitchen feeds more people in a 90-minute window than most restaurants do all day — and it does it with a student body sitting 30 feet away. A hood fire or suppression event in a cafeteria, dining commons, or residence-hall kitchen isn't just a maintenance issue — it's a building evacuation, a parent notification, and a news story. Facilitec Southwest keeps school and university kitchens spotless, inspection-ready, and quietly cleaned during the windows when students aren't in the room.
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.
Walkthrough with Child Nutrition, Facilities, or Dining leadership — mapping every hood and locking in break-window dates across the district or campus.
Full manual grease removal from hood, plenum, duct, and fan — with containment protecting serving lines, trays, tables, and adjacent classrooms.
Food-safe, low-odor degreasers and contained pressure washing — sized for K-12 cafeteria volume and higher-ed dining-commons cook lines.
Dated NFPA 96 sticker, before/after photos, and a district- or campus-wide compliance packet ready for health, fire marshal, and USDA audits.
The biggest window of the year — entire districts and residence-hall networks cleaned, inspected, and certified before first bell in August.
Heavy-use kitchens that need attention before Thanksgiving — athletic concessions, high-volume dining commons, and pre-holiday catering kitchens.
End-of-year compliance, duct inspection, and fan servicing — so kitchens come back to Spring semester already cleared for the next inspection.
The final deep-clean window before finals, graduation catering, and summer programs — targeting the kitchens that carried the most load.
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 dining commons and university food courts: quarterly. K-12 cafeterias serving breakfast and lunch programs: semi-annually at minimum, with an annual deep clean during summer. Athletic concessions: after each major season. Stadium kitchens, residence-hall late-night kitchens, and high-fryer concessions often need quarterly attention. We’ll build a frequency plan around your actual cook volume.
Yes. Our crews are drug-tested, background-screened, and can complete fingerprinting and district vendor-registration requirements. We’ve worked through ISD vendor portals, university contractor systems, and the insurance verification processes every campus requires.
Yes — and that’s most of what we do. Districts book us in spring for summer execution. We scope every kitchen, build a sequence that respects construction projects and facility maintenance, and complete the work with time to spare before first bell.
No. Nearly all school and higher-ed work happens on breaks, weekends, and after-hours. When we do have to service during a semester, we use low-odor chemistry, contain the workspace, and schedule around meal periods so students and staff never notice.
Yes. Our compliance packets include NFPA 96 service stickers, before/after photos, and kitchen-by-kitchen records that drop directly into sanitation files for USDA, NSLP, and state health reviews. Local fire marshals routinely accept our reports as well.
Yes. Fraternity and sorority house kitchens, stadium concession stands, faculty dining, and specialty campus kitchens all fall under NFPA 96 — and we service them with the same documentation and access discipline as your main dining facilities.
