Hood Cleaning in Chinatown

Chinatown's kitchens are among the most demanding in NYC — high-heat wok cooking, heavy oil use, and extended operating hours create rapid grease buildup that requires more frequent cleaning. Empire Hoods specializes in these high-volume operations.

Wok cooking at temperatures exceeding 1,200°F vaporizes cooking oil instantly, sending grease-laden vapor directly into the exhaust system at a rate far higher than standard Western cooking methods. A busy Chinatown wok station can coat hood filters in heavy grease in a single service. Dim sum kitchens that steam hundreds of baskets daily also generate significant moisture that mixes with oil residue, creating a stubborn buildup that requires aggressive degreasing techniques. Empire Hoods uses high-temperature pressure washing and commercial degreasers specifically formulated for Asian kitchen exhaust systems.

Mott Street, Doyers Street, and the blocks around Canal Street are packed with restaurants stacked in narrow, multi-story buildings — many with kitchens in basements or sub-basements. Access through narrow hallways and steep stairs means our crews bring portable, compact equipment that can reach where standard rigs cannot. We also coordinate scheduling through bilingual coordinators who communicate directly with kitchen managers in Mandarin and Cantonese, ensuring nothing gets lost in translation.