Utah's commercial kitchen fire-safety partner

Clean hoods.
Compliant kitchens.
Covered claims.

NFPA 96 hood & exhaust cleaning and NFPA 10 extinguisher service for Utah's commercial kitchens — with the certificate, hood sticker, and photo report your fire marshal and insurance carrier will ask for. 1 in 5 restaurant kitchen fires traces back to a failure to clean. Yours won't.

Get a Free Quote See the NFPA 96 schedule

Licensed & Insured NFPA 96 Documented Nights & early mornings No long-term contracts

A dark commercial restaurant kitchen with a stainless steel exhaust hood over the cook line

Compliance report delivered
Photos, sticker & documentation after every visit

Why it matters

A grease fire doesn't just close your kitchen for a night.

~7,400restaurant fires a year in the U.S. — roughly 20 every single day.

61%of restaurant fires start with cooking equipment.

1 in 5traces back to a failure to clean. Yours won't.

Grease baked into your duct is fuel your suppression system can't reach — a duct fire can travel from the hood to the roof. And after a fire, the first thing your insurer asks for is your cleaning records. Figures: NFPA / U.S. Fire Administration.

Services

Two core services today. Built to cover your whole kitchen tomorrow.

Stainless commercial exhaust hood above a gas range with a red fire-suppression pull station

Core service · NFPA 96

Kitchen Hood & Exhaust Cleaning

Grease-free hoods, ducts and fans from the filters to the rooftop — cleaned to bare metal, on your NFPA 96 schedule, and documented for your inspector and insurer.

Learn more

A red fire extinguisher mounted against a wall

Core service · NFPA 10

Fire Extinguisher Sales & Service

Annual inspection, tagging, recharge, hydrostatic testing and new installs — including the Class K coverage every commercial kitchen is required to carry near the cook line.

Learn more

Coming soonFire Sprinklers

Inspection, testing and maintenance for wet and dry systems.

Coming soonAlarm Systems

Testing, monitoring coordination, and code inspections.

Coming soonFire Inspections

Full commercial fire-code walkthroughs and reports.

The paper trail

Everything your fire marshal and insurer will ask for. Every visit.

The work happens above the ceiling, where you can't see it — so the documentation is the proof. It comes standard with every Vista service.

NFPA 96 Certificate

A dated certificate of inspection and cleaning kept on premises, ready to hand the fire marshal.

Dated Hood Sticker

A service label showing the date, our company, and any areas not cleaned — exactly what NFPA 96 requires and inspectors check first.

Before & After Photos

Timestamped photos of your hood, ducts, and fan delivered to your inbox — proof for your insurer, your landlord, and your own eyes.

Written Report

Names the technician, documents the grease levels found, and discloses any inaccessible areas. Low-bid cleaners skip this; NFPA 96 requires it.

After a fire, insurers audit these records. A missing cleaning certificate is one of the most common reasons a kitchen-fire claim gets fought or denied.

Why Vista

The partner your inspector, your insurer and your chef all trust.

We treat cleanliness as the product. Every visit ends with a kitchen you'd be proud to show a health inspector and paperwork that holds up with your insurance carrier.

Code Compliance & Documentation

NFPA 96 service to the letter, with the certificate, sticker and records the fire marshal expects.

Insurance-Ready Reports

Before/after photos and a signed report after every visit, ready to forward to your carrier.

Reliable Scheduled Service

Quarterly, semi-annual or monthly. We work after close so you never lose a service.

Fast Emergency Response

Failed inspection or a grease-fire scare? One call and a local crew is on the way, 24/7.

Proof of work

From grease-caked to bare metal.

Drag the handle to compare. This is the standard on every hood we touch — clean to the metal, from the filters to the fan.

A grease-laden commercial kitchen with open flame under the hood

A clean stainless commercial kitchen line after service

BEFOREAFTER

BeforeAfter

Representative imagery — your service report includes real before/after photos of your own kitchen.

Simple process

Three steps to a compliant kitchen.

Request a quote

Tell us your hood count, cooking volume and last service date. We'll recommend an NFPA 96 frequency and price it flat.

We schedule & service

Our crew arrives after close, protects your line, and cleans the hood, ducts, fan and filters to bare metal.

Get your compliance report

Certification sticker on the hood, photo report in your inbox, and your next visit already on the calendar.

Where we work

Utah's Wasatch Front, Ogden to Provo.

Locally owned and based in Salt Lake City. If your kitchen is within about an hour of downtown, we service it on a regular route.

Salt Lake CityOgdenProvoPark CitySandyWest ValleyOremLaytonLehiDraper + Surrounding areas

Salt Lake City skyline at night with the Wasatch mountains behind

Serving the Wasatch Front · Salt Lake City, Utah

Straight answers

Frequently asked questions

How often does my kitchen hood need to be cleaned?+

NFPA 96 sets the schedule by how much you cook: monthly for solid-fuel cooking (wood, charcoal), quarterly for high-volume kitchens (24-hour operations, charbroiling, wok cooking), semi-annually for typical full-service restaurants, and annually for low-volume kitchens like churches and senior centers. Your local fire marshal can require more. See our NFPA 96 schedule, or send us a photo of your cook line and we'll tell you your tier — free.

Will I get a certificate for my fire marshal and insurance?+

Yes. Every service includes an NFPA 96 compliance certificate for your premises, a dated hood sticker, and a written report with before/after photos — everything an inspector or an insurance adjuster will ask for.

Do you clean the whole system, or just the hood?+

The whole system — hood, baffle filters, ductwork, exhaust fan, and rooftop grease containment. Grease in the duct is what turns a flare-up into a building fire, and a suppression system can't reach it. Cleaners who only polish the visible hood leave the dangerous part dirty.

When do you work? Will you disrupt service?+

Nights and early mornings, around your hours. Most cleanings happen after close and are finished before your prep cooks arrive.

How often do fire extinguishers need service?+

Monthly visual checks (your staff can do these — we'll show you how), annual certified maintenance with a new tag, a 6-year internal exam for dry-chemical units, and hydrostatic testing — 12-year for dry chemical, 5-year for the Class K wet-chemical extinguisher your kitchen is required to carry. We track all of it for you. See the intervals.

Do you require a long-term contract?+

No. We'll put you on the right NFPA schedule and remind you when you're due — but we earn every visit. No 24-month lock-ins.

What does it cost?+

We quote a flat price up front — after a quick photo or a free 15-minute walk-through — based on your hood count, duct run, and how long it's been since the last real cleaning. No surprises, no upsells mid-job. Send a photo of your line for the fastest, firmest number.

Get started

Get a free quote — no obligation.

Tell us about your kitchen and we'll get right back to you with a flat price. A photo of your hood or cook line gets you a faster, firmer number.

Flat pricing, quoted before we start — no hourly surprises
Nights & early mornings, around your service hours
Compliance certificate, sticker & photo report every visit
No long-term contracts — we earn every visit

Prefer to call? 801-889-4425 Mon–Fri 8–5 · 24/7 emergency line

Clean hoods.
Compliant kitchens.
Covered claims.

A grease fire doesn't just close your kitchen for a night.