Here is what this work actually runs in Billings. We would rather put real numbers in front of you than make you ring round for three quotes to find out.
| What the job involves | Billings price range per cleaning visit |
|---|---|
| Food truck or single small hood | $200 – $500 |
| Standard single-hood restaurant | $400 – $800 |
| Two to four hoods | $800 – $1,500 |
| Five or more hoods, hotel or institutional | $1,500 – $2,500 |
These are per-visit figures for a system with normal grease loading and existing duct access. Published add-ons run about $200 to $400 for rooftop fan cleaning, $300 to $500 for grease duct cleaning where quoted separately, $100 to $250 per access panel installed, and $50 to $150 per replacement filter. A first cleaning on a neglected system costs more than the range above. Annual cost is the visit price times the required frequency.
NFPA 96 sets frequency by cooking volume: monthly for solid fuel, quarterly for high-volume or 24-hour operations, semiannually for moderate volume, annually for low-volume kitchens. Frequency drives annual spend far more than the per-visit price does.
A short vertical shot to a rooftop fan is quick. Long horizontal runs, multiple elbows, and duct routed through occupied space above ceilings take hours longer and often need new access panels cut.
Systems built without access panels have to have them fabricated and installed before the duct can be reached. Published pricing runs roughly $100 to $250 per panel, and a long run may need several.
A system that has been on schedule cleans predictably. One that has gone years between services can take twice the labor and sometimes needs scraping before chemical will touch it. Expect a higher first invoice.
A hinged upblast fan on an easy roof is straightforward. Fans that need to be unbolted and lifted, roofs reached only by ladder, and fans over occupied areas all add labor and sometimes a second technician.
Scheduled contracts are commonly discounted against one-off calls, and multi-site portfolios more so. The trade-off is a term commitment, so confirm what happens if a location closes or changes hands.
When one quote comes in far under the others, it is worth asking what has been left out. Usually it is the preparation — and that is the part that decides whether the work lasts or fails early.
Those are the questions we would ask if we were hiring someone, so ask them of us too. We will answer all of them in writing.
We publish our sources so you can check them.