Frequently Asked Questions

Most commercial kitchens need hood cleaning every 1-3 months depending on cooking volume and grease buildup rate. High-volume operations using fryers or charbroilers require monthly service, while lower-volume kitchens can extend to quarterly. Fire inspectors check cleaning records and grease accumulation during visits.

Technicians disassemble hood filters, fans, and accessible ductwork, then pressure-wash all greasy surfaces with degreasing agents. The process removes built-up grease from exhaust systems that can't be reached during daily cleaning. All components are reinstalled and a certification sticker is placed showing the service date.

Grease buildup in exhaust systems is the leading cause of restaurant fires, and insurance carriers deny claims when cleaning records don't meet code requirements. NFPA 96 mandates documented cleaning schedules based on cooking type. Missing or outdated certifications void coverage even if a fire starts elsewhere.

Daily filter cleaning removes surface grease but doesn't reach ductwork, fans, or hidden plenum areas where fire hazards develop. Professional service disassembles the entire system to access and clean components that accumulate grease over weeks. Filters alone don't prevent duct fires.

Health departments and fire marshals both inspect hood systems and require current cleaning certification stickers. Most jurisdictions fail kitchens with stickers older than 90 days or visible grease accumulation in ducts. Violations can force closure until cleaning is completed and documented.

Solid fuel cooking like wood or charcoal requires monthly cleaning due to heavy grease and carbon buildup. High-volume frying generates grease faster than baking or steaming, shortening safe intervals between services. Light-duty operations like coffee shops may qualify for quarterly cleaning if inspectors approve.

Grease accumulates in ductwork above the hood and ignites when flames from the cooking surface reach up into the exhaust. Once burning, grease fires spread rapidly through ducts and can breach roofs. Even small amounts of buildup provide enough fuel for fire to travel the entire duct length.

Yes, mobile cooking units follow the same NFPA 96 requirements as brick-and-mortar restaurants. Compact exhaust systems in food trucks actually accumulate grease faster due to smaller duct volumes and frequent high-heat cooking. Many mobile operators need monthly service to maintain safe conditions and insurance compliance.

Hood cleaning removes grease buildup from the entire exhaust system — ductwork, fans, and plenum — while filter replacement only swaps the mesh traps that catch grease before it enters ducts. Cleaning prevents fire hazards throughout the system; filter changes alone leave accumulated grease in hidden areas that inspectors check.

Cleaning frequency depends on cooking volume and type. High-volume operations using solid fuel need monthly service, while moderate-volume kitchens typically require quarterly cleaning. Low-volume operations may extend to semi-annual service, but inspectors verify compliance based on grease accumulation, not just calendar schedules.

Technicians disassemble filters and access panels, scrape accumulated grease from ductwork and fans, pressure-wash all components with degreasing agents, and polish exterior surfaces. The process includes fan motor inspection and ensures the entire exhaust path meets fire code standards for grease thickness.

Regular cleaning directly prevents violations since most fire codes limit grease accumulation to specific thicknesses in exhaust systems. Inspectors measure buildup in ducts and fans — areas invisible during daily operation. Documented cleaning schedules demonstrate compliance and avoid closure orders during health inspections.

System size, duct length, grease accumulation level, and accessibility all affect pricing. A single-hood pizzeria costs less than a multi-station kitchen with rooftop fans and 40-foot duct runs. Severely neglected systems requiring extra labor and disposal increase costs beyond standard maintenance cleaning.

Verify the company provides certification stickers documenting service dates, uses proper insurance for fire-related work, and cleans the entire system — not just accessible areas. Ask whether they remove and clean fan assemblies, since fan buildup causes most exhaust failures and fire risks.

Visible grease dripping from filters, reduced exhaust airflow causing smoke to escape into the kitchen, and grease streaks on exterior surfaces indicate overdue cleaning. If staff notice lingering cooking odors or the system struggles to clear steam, grease accumulation is restricting airflow through ducts.

Exhaust hood cleaning includes disassembly, manual scraping of hardened grease, degreasing chemicals, and reassembly with compliance documentation. Pressure washing alone doesn't remove baked-on grease in fans and ductwork, and without proper containment, it spreads contaminated runoff across roofs or floors, creating slip hazards and code issues.