CR360 Oil Fume Duct Cleaning Robot

CR360 Oil Fume Duct Cleaning Robot — Professional Kitchen Exhaust & Grease Duct Cleaning System

The Gaolijie CR360 is a professional-grade remote-controlled robot designed specifically for commercial kitchen exhaust duct cleaning. It handles grease-laden ducts in restaurants, hotel kitchens, mall food courts, and institutional cafeterias. NFPA 96 compliant documentation included.

Key Features

• Industrial-Grade Spray System: High-pressure rotating spray heads deliver 360-degree coverage — ensuring no grease remains on any duct surface. Coverage matters more than PSI alone for fire prevention compliance
• Dual HD Cameras: Front and rear cameras provide complete visibility during cleaning. Record before/after footage for NFPA 96 compliance documentation that satisfies fire marshals and insurance inspectors
• 30-Meter Control Range: Reach roof exhaust fans from ground-floor access points in multi-story restaurant exhaust systems — no need to relocate the control station
• Hot Duct Ready: Rated for ambient temperatures up to 60°C (140°F). Begin cleaning sooner after kitchen shutdown, maximizing your overnight work window
• Tracked Crawler with Magnetic Option: Standard tracked drive for horizontal runs and transitions. Optional magnetic track upgrade for vertical risers
• 200-800mm Duct Range: Handles the full range of commercial kitchen exhaust ducts from small restaurant hoods to large institutional systems
• Waterproof Sealing: Industrial-grade sealed against water and grease ingress for reliable operation in wet cleaning environments

Technical Specifications

NFPA 96 Compliance

NFPA 96 requires commercial kitchens to maintain documented cleaning schedules for exhaust systems. The CR360 system includes before/after photo templates and cleaning report formats that satisfy fire marshal inspections and insurance documentation requirements. Read our complete NFPA 96 compliance guide.

Who Should Use the CR360?

• Kitchen exhaust cleaning contractors servicing restaurants, hotels, and institutional kitchens
• Fire protection companies adding exhaust cleaning to their service portfolio
• Facility management firms with multiple food service locations requiring recurring NFPA 96 compliance
• Restaurant chains performing in-house exhaust maintenance across multiple locations

CR360 vs. Budget Grease Duct Robots

Entry-level kitchen exhaust robots (under $4,000) offer basic spray cleaning but lack the documentation features, temperature tolerance, and 30m working range that professional kitchen exhaust contractors depend on. The CR360's compliance documentation alone saves 10+ minutes per job in manual report creation — and provides the structured documentation that fire marshals and insurers require. Read our detailed CR360 vs G31 comparison.

Frequently Asked Questions

Q: What size restaurant ducts can the CR360 clean?
A: 200-800mm diameter. This covers the exhaust ducts of most commercial kitchens from small restaurants to large hotel and institutional kitchens.

Q: How does NFPA 96 documentation work?
A: The CR360's camera system captures before/after video and still images with timestamp. Gaolijie provides cleaning report templates formatted for fire marshal and insurance review. You complete the report with job details and attach the photo/video evidence.

Q: Can the CR360 clean vertical exhaust risers?
A: Yes. The optional magnetic track upgrade provides enhanced grip on vertical steel duct sections. Many contractors start with the standard tracks and add magnetic tracks if their client mix includes multi-story restaurants.

Q: Is hot water required for kitchen exhaust cleaning?
A: Hot water significantly improves grease removal effectiveness. The CR360 is compatible with hot water pressure washers including our D7-5 hot water system. Cold water can be used but requires more passes for equivalent results.

Q: How often should restaurant kitchen exhaust ducts be cleaned?
A: Per NFPA 96, frequency depends on cooking volume and type. High-volume solid fuel operations may require quarterly cleaning. Standard restaurants typically require semi-annual or annual cleaning. See our complete NFPA 96 frequency guide.