Restaurant kitchens are one of the highest-margin niches in pressure washing. Grease buildup on floors, exhaust hoods, and dumpster pads creates serious fire and health code violations -- and restaurants pay well to fix it. If you have hot water capability, this work is worth pursuing.

The Quick Answer

Commercial kitchen pressure washing costs $200-$6,000 per job depending on kitchen size and what's included. Most restaurants need this service quarterly, creating reliable recurring revenue for contractors.

Small restaurant (basic hood + floor): $200-$500
Mid-sized restaurant (multiple hoods, ducts, floor): $800-$1,500
Large kitchen (full exhaust system + all surfaces): $1,500-$3,000
High-volume commercial (full disassembly + reinstall): $3,000-$6,000

Run those jobs quarterly and one restaurant account generates $2,000-$12,000 per year. Land 5-10 accounts and you have a serious recurring revenue base.

Why Hot Water Is Non-Negotiable

Cold water pressure washing won't cut commercial kitchen grease. The fats and oils from cooking solidify at room temperature -- cold water just pushes them around. Hot water at 185°F+ breaks down the molecular structure of grease, the same reason hot water at your sink cuts through dish soap residue faster than cold, scaled up to industrial level.

Most professional contractors run water at 180-200°F for kitchen work. At that temperature, you need significantly less chemical degreaser, the work goes faster, and the results hold up longer. Skipping hot water means doing the same surface twice and still not passing a health inspection.

Hot water pressure washing equipment costs $3,000-$8,000 more than cold water setups. That upfront cost is the barrier to entry that keeps most residential pressure washers out of this market -- which is exactly why it's worth the investment if you want commercial kitchen accounts.

What Gets Cleaned in a Commercial Kitchen Job

Kitchen Floors

Tile floors behind cooking equipment accumulate grease, food particles, and bacteria in grout lines where mops can't reach. Standard process: apply alkaline degreaser, let it dwell 10-15 minutes, then hot pressure wash. Collect wastewater -- most municipalities require containment and proper disposal, not discharge to a storm drain.

Exhaust Hoods and Ductwork

This is the highest-risk grease buildup in any commercial kitchen. NFPA 96, the fire code governing kitchen ventilation systems, requires regular professional cleaning. Restaurants that skip it face fire marshal violations and risk losing their operating license. Required cleaning frequency depends on cooking volume:

High-volume cooking (charbroiling, fryers): Monthly
Standard cooking volume: Every 3 months
Low-volume cooking (pizza ovens, light prep): Every 6 months

Hood cleaning is where the consistent revenue lives. A restaurant on a quarterly schedule needs you 4 times a year, rain or shine.

Dumpster Pads and Equipment Pads

The area around dumpsters and outdoor equipment gets coated with grease runoff, food waste, and organic matter. Health departments inspect these areas during restaurant inspections. Quarterly cleaning at $150-$300 per pad is standard pricing -- easy add-on when you're already on-site for the hood and floor.

Wastewater: The Part Most Contractors Skip

Grease-laden wastewater cannot go into storm drains. Most cities require containment and disposal through a licensed grease hauler or sanitary sewer connection. This is the compliance issue that trips up contractors new to commercial kitchen work.

Equipment you need: portable berms or drain plugs, a wet/dry vacuum, and a wastewater tank on your trailer. Budget $500-$2,000 for containment gear. Subcontract disposal to a local grease hauler for $50-$100 per pickup and build that into your job price. Skipping containment is how contractors get fined and lose accounts.

After-Hours Premiums

Almost all commercial kitchen work happens after hours. Restaurants don't want pressure washers in the kitchen during service. You'll typically work 10pm-2am. Charge a 25-50% after-hours premium on top of your standard job rate.

Most restaurant operators expect this and won't push back. They know the work has to happen at night and they've budgeted for it. A $1,000 daytime job becomes $1,250-$1,500 after-hours -- and you're running zero daytime job conflicts.

How to Land Restaurant Accounts

The decision-maker at a restaurant is the owner or general manager. Walk in during off-peak hours (2-4pm), introduce yourself, and offer a free inspection of their hood system. Show them the grease buildup and explain what NFPA 96 requires for their cooking volume.

Most restaurant operators don't know their legal cleaning frequency. That education is your sales pitch. Position yourself as a compliance partner who keeps them out of trouble with the fire marshal, not just a cleaning vendor.

Restaurant referrals travel fast. One location of a chain leads to 5-10 more. Focus on building one strong relationship with a multi-location operator before cold-calling individual spots.

Bottom Line

Commercial kitchen pressure washing is specialized, messy, and late-night work -- which is exactly why it pays well and stays competitive. If you have hot water capability and a containment setup, adding restaurant kitchen cleaning can double your per-job revenue and build a recurring account base that books automatically every 90 days.

Ready to build a commercial client base? Try QuoteSnap for free. Set up instant pricing on your website so commercial prospects can request quotes around the clock.

Pressure Washing Commercial Kitchen Grease Removal (2026)