About SDI

We guarantee top tier professional results, leaving each and every service location thoroughly completed and always well organized.
From cleaning to restoration, we do it all


SDI is a family-owned company that operates under a very important motto: Quality is Job #1. SDI was started by Michael James Patrick Shannon in 1990 out of his own home garage. Since then, our company has evolved from a small home-garage business to a successful large-scale company employing over 65 people. Housed in a 35,000 sqft facility, SDI operates the largest fleet of service vehicles on the west coast. Our magnificent growth and success has much been owed to an unmatched expertise of our field, an unrivaled work ethic, a sharp focus on details, and the highest level of customer service. It is this level of quality that allows us to stand head and shoulders above competition.

Our skilled staff and team of technicians have long-since established techniques and a trade expertise that are now widely recognized as the best. Our clientele ranges anywhere from small restaurants, grocery chains, high-rise buildings, industrial buildings, and hospitals to theme parks, casinos, and government facilities. We offer an all-encompassing spectrum of services which include: Kitchen hood and exhaust system cleaning and maintenance, kitchen appliance deep cleaning including daily and weekly cleaning services, ceiling, wall and floor cleaning and restoration services, fire code deficiency inspections and installations & more.

We aim to be a true one-stop shop for all of your commercial cleaning and restoration needs. Our vast amount of experience and knowledge allows us to consistently provide our clients with services founded on the principles of quality, transparency, and accountability. In regards to our kitchen exhaust cleaning and maintenance division, we are IKECA and Nevada State certified as required by the Fire Code and our technicians abide by NFPA Fire Code 96 on a truly religious level. Our Before & After Photo Program has won the trust we strive for with each client, time and time again. Allow SDI the opportunity to earn yours today.

What should I look for when hiring a company?
You should look at training, certification, reputation, and years in business. Shannon Diversified has been in business for 27+ years. The International Kitchen Exhaust Cleaners Association (IKECA) certifies us as a Certified Exhaust Cleaning Specialist (CECS) and Inspector (CESI). We are certified by the Nevada State Fire Marshal. We are well versed in NFPA 96, the Fire Code of Federal Regulations. We hold a State contractor’s license. We are regulated by each of these organizations to ensure we provide you with the best, and safest service available.
Why can't my employees clean the hoods?
NFPA 96 states, “The entire exhaust system shall be cleaned by a properly trained, qualified and certified company or persons.” Work of this nature takes special tools, equipment, and expertise to properly and thoroughly clean.
What do you clean?
We take care of what you see in the kitchen, but most importantly what you do not see from the roof down. We clean the entire system starting from the exhaust housing and motor, including: fan maintenance, grease bearings, and adjusting or replacing belts to ensure the motor is operating properly. Then we go down the flue into the plenum area cleaning the system to bare metal per NFPA 96 standards. Finally we clean the linkage for the fire suppression system, clean the filters, grease gutters, and polish the hood inside and out. The entire system is cleaned using several methods: steam cleaner, power washer, spin jets, and chemical application.
Why is cleaning the entire system important?
Hoods and fire protection systems have the most legal requirements of any equipment in the kitchen. Typically, the health department is concerned about sanitation, the fire and building departments are worried about fire hazards, and an environmental agency is often worried about the smoke emissions pouring from the ducts. Most cooking facility fires originate in the cooking area, which can quickly spread into the exhaust system, and onto the roof. Keeping a grease-free and fire safe system can protect you from this hazard.
How often does my system need to be cleaned?
Frequency of cleaning depends on many variables: the type of cooking you do, and how often the systems are used. We schedule your cleaning based on the needs of each location; monthly, quarterly or semi-annually.


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