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NFPA 96 • IKECA • Philadelphia Health Code
Restaurant Cleaning Systems
A professional clean, proven at every step.
Commercial kitchen cleaning, emergency response, and inspection-ready records—managed as one accountable operation.
40+
Years in commercial kitchens
24/7
Live regional dispatch
3 yrs
Digital record retention
24–48h
Citation response window
01
Assess
We identify the risk, access, equipment, and required standard.
02
Execute
Crews protect the kitchen and clean the complete affected system.
03
Verify
You receive visual evidence, compliance records, and the next due date.
Operational performance
A cleaning program you can inspect.
From dispatch to closeout, every stage is visible: the scope, the standard, the result, and the evidence your operation receives.
01 / Assess
Equipment, access, grease load, and compliance risk.
02 / Protect
Kitchen surfaces and equipment prepared before work begins.
03 / Clean
Complete affected systems restored—not a cosmetic pass.
04 / Prove
Photos, certificates, tags, manifests, and retained records.
Visible proof
Drag from grease to gleaming steel.
We clean the hood, filters, plenum, full duct riser and fan—not just the visible lip—then photograph and certify the result.
- Dated NFPA 96 tag posted
- Before-and-after photo set
- Inaccessible-area report included
Multi-unit operations
5 to 50 kitchens. One clear view.
One agreement, published rates, consolidated billing and a shared compliance calendar across Pennsylvania, New Jersey and Delaware.
Open the portfolio calculator- Up to 22%
- Volume pricing
- 1 invoice
- Across every site
- 3 years
- Record retention
- 24/7
- Emergency dispatch
The 3-Year Documentation Guarantee
Every certificate, photo set and waste manifest stays ready the moment an inspector asks.
Certificates retained for 3 full years
Photo evidence attached to every visit
Waste manifests for every gallon hauled
Operator notes
What Philadelphia kitchens say.
We were written up for hood records two days before a re-inspection. RCS had a crew in our Center City kitchen that night and handed our GM a certificate before service the next morning.
One vendor across Philly, South Jersey, and Wilmington. One invoice, one portal, zero missed cleaning dates in two years.
Our charbroil line is brutal on a hood. The quarterly rotation and photo documentation have kept us clean through three straight fire inspections.
Regional coverage