The rooftop exhaust fan is the part of your kitchen ventilation system most restaurants never see — and the part fire inspectors check first. We pull the housing apart, degrease the blades and motor mounts down to bare metal, and check the belt while we're up there, instead of just hosing off what's visible from below.
💬 Prefer to text? Send your kitchen type and roof access details to (318) 744-1174 and we'll text back a same-week window.
What Sets Our Fan Service Apart
⚠️ A grease-caked rooftop fan is one of the first things a Shreveport Fire Department inspector checks. Call (318) 744-1174 to schedule.
Most Shreveport restaurant owners think of “hood cleaning” as one job, but the exhaust fan sitting on the roof is a separate piece of equipment with its own grease problem. Grease-laden air hits the fan blades before it ever leaves the building, and over weeks of service that grease bakes onto the blades, housing walls, and motor mounts — Louisiana's summer roof heat speeds the process, turning soft grease into a hard, lacquer-like coating a simple rinse won't touch.
Along the Shreveport-Bossier casino corridor, kitchens run exhaust fans nearly around the clock for 24-hour dining rooms and late-night buffets. A fan that never gets a break also never gets a grease-free moment — which is why we see the heaviest buildup, and the shortest safe interval between cleanings, on casino-adjacent accounts.
The region's kitchens also lean hard into fried seafood, gumbo roux, and blackened plates — dishes that put more oil into the air than a sandwich shop ever will. That heavier grease load means the fan earns its NFPA 96 interval faster here, and a lot of Shreveport operators are on a shorter cycle than they realize.
A grease-caked fan isn't cosmetic. Built-up grease throws the blades out of balance, straining the motor and bearings, and a fan is one of the more common points of origin for a kitchen exhaust fire, sitting exactly where hot exhaust air, oxygen, and accumulated grease meet. The Shreveport Fire Department looks at fan condition specifically during inspections, not just the hood canopy.
Our service means pulling the fan housing open, not hosing the outside. We degrease the blades, housing interior, and motor mounts, empty the grease cup, and give the belt and bearing a visual once-over so you know about wear before it becomes a breakdown. Every visit ends with a dated report you can hand to an inspector.
Your exhaust fan follows the same NFPA 96 schedule as your hood — monthly for round-the-clock or wok-heavy kitchens, quarterly for high-volume fry and char-broil operations, semi-annually for standard sit-down service, and annually for low-volume kitchens. Heavy seafood or Cajun-style frying usually pushes a kitchen toward the shorter end.
We open the fan housing instead of hosing the outside — that's where the real grease lives.
Uneven grease throws blades off balance and strains the motor. We clean until the fan runs true again.
A visual inspection while the housing is open, so you hear about wear before it turns into a breakdown.
We empty and clean the drip cup under the fan so it isn't overflowing onto your roof between visits.
Overnight and early-morning slots for casino-corridor kitchens that never fully close.
Proof of NFPA 96 compliant fan service, ready for the Shreveport Fire Department or your insurer.
NFPA 96 doesn't treat the exhaust fan as an afterthought — it's named specifically in the standard as part of the system that must be kept free of grease accumulation, alongside the hood, filters, and ductwork. When the Shreveport Fire Department or a Louisiana state fire marshal representative inspects a commercial kitchen, checking the rooftop fan for grease buildup is a standard part of the walk-through, and a caked fan is treated the same as a dirty hood: a compliance failure.
Louisiana's climate works against you here. Rooftop equipment in Shreveport sits through months of high heat and humidity every year, and that heat bakes grease onto fan components faster than it would in a milder climate. A fan that would need cleaning every six months in a cooler city may need it every quarter in Shreveport once you factor in both roof temperature and cooking volume.
If your restaurant sits on leased property — common along the casino corridor and in strip-mall locations throughout Caddo and Bossier parishes — a neglected fan can also become a landlord issue. Grease overflow from a full drip cup or a fan running out of balance can damage roofing membrane, and most commercial leases put that repair cost back on the tenant.
Grease accumulation on the fan blades, housing, and drip cup, plus visible grease trails on the roof surface around the unit.
Summer rooftop temperatures accelerate grease baking onto fan components, shortening the safe interval between cleanings.
Fans running near 24/7 for round-the-clock kitchens build grease faster and need closer monitoring.
A dated report naming the fan as a serviced component — not just the hood — for your compliance file.
From your first call to a dated report, here's what to expect when we service your rooftop fan.
Tell us your kitchen type and roof access situation — (318) 744-1174, call or text.
We coordinate ladder or roof-hatch access and pick a window that matches your kitchen's hours.
Housing opened, blades and motor mounts cleaned, grease cup emptied, belt and bearings checked.
You get a dated service report — the same document the fire marshal wants to see.
Straight answers about rooftop fan service for Shreveport-Bossier restaurant owners.
Still have questions? Call (318) 744-1174 — free estimates, no obligation.
Exhaust fan service is one part of a full NFPA 96 compliant system. Here's what else keeps your kitchen covered.
The full NFPA 96 exhaust system service, from canopy to rooftop.
Baffle filter cleaning and swap-out programs for busy Shreveport kitchens.
Cleanup and containment for grease that's already made it onto your roof.
Inspections, certification, and the paperwork the fire marshal wants to see.
Call now for a free assessment, or text us your kitchen type and we'll find a same-week window.
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