Slaying Grease Monsters So You Don't Have To!
Slaying Grease Monsters So You Don't Have To!
My name is Brandon; I am the owner and founder of our company. While our business is a brand-new venture, my experience in the industry isn't. For nearly two years, I have been working hard in commercial hood cleaning. As a completely self-taught professional, I've spent countless hours mastering the specialized tools and techniques required to deliver top-tier, fire-safe kitchen exhausts. I am proud to say this is a Native-owned and operated business, built from the ground up on a foundation of hard work and dedication. I tackle every job with the help of my reliable co-worker, Ashley—the heart and soul of this operation. Together, we make up the hard-working "Hood Team." We combine my years of hands-on expertise with a fresh, motivated approach to keep your kitchen spotless, compliant, and safe.
"They just splash and dash, then they head for the door Leaving all the grease dripping down on the floor I go duct-to-fan, yeah I’m settling the score Bare metal shine, man, they don’t do that no more If you want it done right, you gotta call me I’m the only one cleaning what you can’t see Splash
This ain't no office, ain't no easy chair, Its caustic, creosote, and concrete stairs. Three hours in, soaked through with chemical rain, Yeah, this grind is why they say, "This job ain't for everybody," Ain't that right, Ricky?
Now the Fire Marshal comes and he’s looking kinda mean He says, "This is the dirtiest hood I’ve ever seen" "You got carbon on the filters, sludge in the duct" "If a spark flies up, man, you really outta luck" The owner tries to say, "But I paid the other guy!" The Marshal shakes his head
Please reach us at littlebear@lbgshoodteam.com if you cannot find an answer to your question.
We are a locally owned business based on the Reservation. We proudly serve commercial kitchens in Swain County and the surrounding Western North Carolina counties, including:
To stay compliant with NFPA 96 fire safety standards, most high-volume commercial kitchens require a professional cleaning every 3 months. Lower-volume kitchens may only need service every 6 to 12 months.
Yes. After every service, we provide a full digital report and attach a certification sticker to your hood. This is your proof for insurance companies and the Fire Marshal that your kitchen is up to code.
We don’t just wipe down the surfaces you can see. We clean the entire exhaust system—including the rooftop exhaust fan, all internal ductwork, and the hood itself—down to the bare metal. We take "before and after" photos of the entire job so you can see exactly what you’re paying for.
We offer free, no-obligation estimates for all businesses within our immediate service area. If you are located in one of the further surrounding counties, a small travel fee may apply, but we fully credit that fee back to your total if you choose to book the cleaning.
Absolutely. If you are outside our primary route, we can often provide a "ballpark" estimate if you send us clear photos of your hood system, filters, and your rooftop exhaust fan.
Yes. For safety and a thorough deep clean, the cooking equipment must be off and cool. We specialize in after-hours and overnight service to ensure your business operations continue smoothly during the day.
We aren't a big out-of-town franchise. With a professional background in roofing that started when I was a kid, I know how to safely access and clean even the most difficult rooftop systems. We treat your kitchen like it’s our own.
(828)788-3828
Mon | 12:00 am – 12:00 am | |
Tue | 12:00 am – 12:00 am | |
Wed | 12:00 am – 12:00 am | |
Thu | 12:00 am – 12:00 am | |
Fri | 12:00 am – 12:00 am | |
Sat | Closed | |
Sun | Closed |
Closed Major Holidays
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