Which parts of the kitchen does Prism handle?

Hood exteriors, cooking equipment, and the kitchen envelope. Grills, fryers, ovens, and racks come back to bare metal. Walls and ceilings above the line lose their grease haze. Exhaust interiors stay with the certified contractor.

Is the cleaning safe near food-contact surfaces?

Steam and dry ice leave no chemical residue. Heat and food-grade CO2 pellets do the work instead of caustics. Equipment goes back into service without a rinse-down or drying period.

Can cleaning happen without closing the kitchen?

Most jobs run overnight or between service windows. The process is dry, so the line restarts the same day. Multi-unit groups in Columbus, Cincinnati, and Dayton rotate locations on a set cycle.

How much does kitchen hood and equipment cleaning cost in Columbus?

Pricing depends on equipment count, buildup, and access. A two-fryer line differs from a hospital production kitchen. Site assessments are free, and quotes are itemized per equipment piece. No surprises after work begins.

How often should cooking equipment get a deep clean?

Quarterly fits most high-volume lines. Lower-volume kitchens hold up on semi-annual cycles. Buildup rate, menu, and inspection history set the schedule at the site assessment.

Will crews coordinate with our hood contractor?

Scheduling around your NFPA 96 cycle is standard practice. Prism cleans the equipment and envelope; the certified contractor keeps the exhaust interior. Timed right, the kitchen comes back clean end to end in the same week.

What happens during a site assessment?

A walkthrough of the line, hood exteriors, and the envelope. Each piece of equipment gets scoped and photographed. A fixed, itemized quote follows within days — no open-ended contracts.

Commercial Kitchen Cleaning in Columbus, Cincinnati, Dayton, SE Ohio, WV & NKY

Q: Does this replace NFPA 96 hood and exhaust cleaning?

No — and it is not meant to. Hood and duct interiors are fire-code work for your certified NFPA 96 contractor. Prism deep-cleans what that cycle skips: hood exteriors, cooking equipment, walls, and ceilings. Most Columbus kitchens run both services on one calendar.

Q: Do you serve hospitals, schools, and senior living kitchens?

Yes — institutional kitchens fill much of the schedule. Hospitals, school districts, campus dining, and senior living communities across the tri-state. Work runs during breaks, overnights, or low-census windows. One vendor and one record standard across every site.

For ops directors and facility managers running commercial kitchens across Ohio. Hood and exhaust interiors stay with your certified NFPA 96 contractor. Prism deep-cleans everything that contractor doesn’t touch — hood exteriors, adjacent walls and ceilings, and the cooking equipment itself.

Request a Site Assessment Call Commercial Line: (614) 866-4484

Updated July 10, 2026 — Serving Columbus, Cincinnati, Dayton, Southeast Ohio, Northern Kentucky & West Virginia

Tri-State Coverage

Columbus office at 171 Schofield Drive. Crews across Cincinnati, Dayton, and Northern Kentucky.

30+ Years Restoration

Owner-operated by Rick Walker. Kitchen deep cleaning anchored in restoration discipline.

Food-Safe Methods

Steam, dry ice, and controlled power washing. No harsh chemical residue near the line.

Fits Your Vendor Stack

Scheduled around your NFPA 96 cycle and your janitorial crew. One calendar, no overlap.

What Prism Cleans in Commercial Kitchens

Three tools, matched to the surface.

Steam leads on grease. Dry ice covers equipment and electrics, dry and residue-free. Controlled power washing handles pads and exteriors where water is fine. Read more about the dry ice blasting method. Ready to scope your kitchen? Request a site assessment, jump to common questions before scheduling, or call the commercial line in Columbus: (614) 866-4484.

Hood-Exterior & Kitchen Envelope Cleaning

Grease film on canopies, backsplashes, and filter housings. Every surface visible from the line comes back clean. Duct and plenum interiors stay with your certified NFPA 96 contractor.

Cooking Equipment Deep Clean

Grills. Fryers. Ovens. Racks. Baked-on carbon and grease removed down to the metal. Equipment cleaned in place and back in service the same day.

Grease Removal Without Harsh Chemicals

Steam leads on grease. Heat breaks buildup loose with no caustic residue near food surfaces. Dry ice handles equipment exteriors and electrics — no water, no runoff.

Kitchen Walls & Ceilings

Grease haze, smoke film, and dust above the line. Walls and ceiling surfaces cleaned without tented scaffolding or chemical wash-down. The envelope matches the equipment when the crew leaves.

Scheduled Maintenance Cycles

Quarterly or semi-annual cycles, photo-documented every visit. Multi-unit groups rotate locations on a set schedule. No kitchen loses a full service day.

Deep cleaning for the parts of the kitchen your exhaust contractor walks past. Hood exteriors, cooking equipment, walls, and ceilings across Columbus, Cincinnati, and Dayton. One visit restores productivity, safety, and appearance.

Before & After — Kitchen Equipment Deep Cleans

Shot on Prism jobs in Ohio kitchens. Same equipment, same angle, one cleaning cycle. No stock photos.

A used commercial stainless steel griddle with three control knobs rests on a wooden pallet. TITLE

A dirty, used commercial flat-top griddle with three control knobs sits outdoors on

Grill Top — Carbon Stripped to the Metal

Before: Baked-on carbon a nightly scrape never reaches.
After: Same grill. Clean metal, even heat, one cycle.

Industrial stainless steel cleaning unit with four tanks, pumps, and hoses on wheels.

Grime-covered industrial equipment with exposed electrical components and chains on a tiled floor. TITLE

Commercial Fryer — Grease and Carbon Removed

Before: Grease and carbon buildup a nightly wipe-down never touches.
After: Same fryer bank, stripped back to clean stainless.

A worker in a hairnet and apron stands among stainless steel processing tanks in a clean industrial

Inside a fire-ravaged factory, large industrial vats and machinery are covered in soot and

Cook Line — Fire Loss Back to Food-Safe

Before: Fire and smoke residue across the cook line.
After: Same line, food-safe and back in production.

Who Cleans What in a Commercial Kitchen

Most commercial kitchens already pay two cleaning vendors. Neither contract covers the cooking equipment itself. Here is where each one starts and stops.

Kitchen crews come from the same bench that handles industrial & equipment cleaning for Ohio plants. Same discipline in the kitchen: fixed scope, photo records, and one calendar alongside your NFPA 96 cycle.

Your NFPA 96 Contractor

Hood and duct interiors, filters, plenums, and the rooftop exhaust fan. Certified work on a fixed inspection calendar. That contract stays exactly where it is.

FIRE-CODE CYCLE

Your Janitorial Crew

Floors, restrooms, dining rooms, and wipe-downs after close. Recurring labor, not deep cleaning. Baked-on carbon and grease film stay behind.

NIGHTLY SURFACE WORK

Prism Specialties

Hood exteriors, adjacent walls and ceilings, and the cooking equipment itself. Grills, fryers, ovens, and racks deep-cleaned to a restoration standard. The gap between your two existing contracts, closed.

EVERYTHING IN BETWEEN

Restaurant Groups

Multi-unit operations. Locations rotate on a set cycle. No kitchen loses a full service day. One itemized quote across the group.

Hospitals

Production kitchens on 24-hour schedules. Cleaning runs in low-census windows. Records match what facility compliance teams file.

Schools & Campus Dining

Districts and university dining halls. Academic breaks become cleaning windows. Equipment ready before students return.

Senior Living

Community kitchens cooking three meals a day. Quiet overnight work. Food-safe methods with no chemical residue.

Hotels & Banquet Kitchens

Banquet loads build grease fast. Post-event and post-holiday deep cleans. Back of house ready for the next block.

Corporate Cafeterias

Contract-fed office and plant campuses. Cleaning timed to weekends and shutdowns. One vendor across every site.

Multi-site food-service operators across the tri-state. One vendor, one record standard, one calendar for every kitchen you run.

Related Commercial Cleaning Services Across Columbus, Cincinnati, Dayton, SE Ohio, WV & NKY

Each service below is built for a specific buyer. The methods stay the same. The fit for your site changes.

Food Plant Cleaning Service

Kitchens scale up into food production. USDA and FDA fit for poultry, meat, dairy, and packaged food plants.

Food plant cleaning service →

Data Center & Server Room Cleaning

ESD-safe and dry. For data halls, server rooms, and raised-floor sites. No moisture. No shutdown.

Data center cleaning service →

Warehouse & 3PL Cleaning Service

For distribution and 3PL sites. Racking, conveyors, and overhead steel cleaned without product damage.

Warehouse cleaning service →

Common Questions from Kitchen Operators

No — and it is not meant to. Hood and duct interiors are fire-code work for your certified NFPA 96 contractor. Prism deep-cleans what that cycle skips: hood exteriors, cooking equipment, walls, and ceilings. Most Columbus kitchens run both services on one calendar.

Yes — institutional kitchens fill much of the schedule. Hospitals, school districts, campus dining, and senior living communities across the tri-state. Work runs during breaks, overnights, or low-census windows. One vendor and one record standard across every site.

Request a Site Assessment

Tell us the kitchen type, equipment count, and current cleaning cycle. Assessments in Columbus, Cincinnati, or Dayton are scheduled within 48 hours. Fixed, itemized quote follows. Call (614) 866-4484 for the commercial estimator.

Request a Site Assessment Call Commercial Line: (614) 866-4484