Enviromatic’s Chicago operation runs out of a full service shop in Lombard, west of the city. From there our crews cover the Loop, the neighborhoods and the collar counties — one of the densest restaurant and hospitality markets in the country, and one of the most closely inspected.
905 North Ridge Avenue, Units 6–9
Lombard, IL 60148
Toll-free: 1-800-325-8476
Mon–Fri: 8:00 AM – 6:00 PM
24-Hour Emergency Service
We serve the City of Chicago and the surrounding collar counties — Cook, DuPage, Lake, Will, Kane and McHenry — along with northwest Indiana and eastern Wisconsin.
Chicago (all neighborhoods) · Lombard · Naperville · Schaumburg · Oak Brook · Elmhurst · Evanston · Rosemont & O’Hare · Aurora · Joliet · Arlington Heights · Northwest Indiana · Eastern Wisconsin
Outside this list? Our 15 offices back each other up. Crews regularly travel into neighbouring territories and we routinely staff large or multi-site jobs from more than one shop, so ask us even if you do not see your city — call 1-800-325-8476 and we will route it.
Roto-Steamcleaning™ of hoods, filters, full duct runs and rooftop fans — cleaned to bare metal where accessible, and photographed.
Learn more →A documented written inspection of your exhaust system’s condition — what is clean, what is failing, and what your inspector will flag.
Learn more →Measuring and correcting actual airflow, plus bearing, belt, motor and fan repair on rooftop units.
Learn more →Patented containment that captures grease at the fan curb so it never reaches your roof membrane.
Learn more →Commercial HVAC and air duct cleaning for the rest of the building, not just the kitchen.
Learn more →Our own line of degreasers and kitchen cleaning chemicals, available to service customers.
Learn more →Independent kitchens and regional chains across the city and the western suburbs.
Downtown and O’Hare-corridor hotel kitchens, banquet operations and convention food service.
District kitchens and campus dining halls with tight summer-shutdown service windows.
Around-the-clock kitchens where scheduling and documentation matter as much as the cleaning.
NFPA 96 — the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations — is the national baseline every jurisdiction works from. It sets cleaning frequency by cooking volume: monthly for high-volume and solid-fuel cooking, quarterly for most full-service kitchens, semi-annual for low-volume operations, and annual for seasonal or very light cooking.
What varies is enforcement. In practice the person who asks to see your records is the fire department inspector, and two things answer that request: a dated cleaning sticker on the hood, and the service report itself. Where the jurisdiction requires it, that report has to be filed for compliance rather than simply kept in a binder on site.
How often an inspector comes back is not a fixed calendar either — it tracks what you cook over, and the cooking fuel is what drives it. Solid-fuel operations sit at the demanding end of that range. When a kitchen does get written up, the finding is usually the simplest one there is: the amount of accumulated grease left in the system. Some jurisdictions go a step further and require the cleaning contractor itself to hold certification, not just the operator to hold records.
The misunderstanding we run into most often has nothing to do with the schedule. It is whether a cleaning was actually finished. A hood and its filters can look clean while grease is still packed through the horizontal duct run and inside the fan housing — the difference between a completed job and one that is still in progress. That is why every Enviromatic cleaning in Chicago is photographed and documented rather than simply declared done, and why the company has spent five decades on a single promise: we prove it’s clean.
Every cleaning includes the rooftop fan — housing, blades and curb, not just the hood.
Our crews are Enviromatic employees, trained to one company standard across all 15 offices.
Enviromatic has been cleaning commercial kitchen exhaust systems since 1971. If your operation runs in more than one market, one account covers all of them.
Call the Lombard office directly, or send us the details and we will get back to you.