Commercial kitchen hoods, exhaust systems, and cooking equipment accumulate baked-on grease that's a fire hazard, and traditional degreasing methods use caustic chemicals and require lengthy rinse-and-dry downtime.

How Dry Ice Blasting Helps

• Removes baked-on grease from hoods, ductwork, and equipment without the caustic chemicals traditional degreasers use.
• No water or chemical rinse needed afterward, so kitchens can get back to service faster.
• Reaches deep into ductwork and hood interiors that manual scraping struggles to fully clean.
• Reduces grease-fire risk by more thoroughly removing buildup than surface-level degreasing.

Faster turnaround between cleanings means less kitchen downtime, which matters for restaurants that can't afford to close for a full day of cleaning.