How Often Do We Need Hood Cleaning?

Understanding hood cleaning frequency is crucial for restaurant owners and managers to maintain fire safety compliance and prevent costly violations. NFPA 96 standards require specific cleaning schedules based on your cooking operations, grease production, and local fire department requirements. This guide covers restaurant type-specific cleaning schedules and professional hood cleaning services available in your area.

NFPA 96 Cleaning Frequency Requirements

NFPA 96 (National Fire Protection Association Standard 96) establishes minimum cleaning frequencies for commercial kitchen exhaust systems. These requirements are based on the type of cooking operations and grease production levels in your establishment.

High-Volume Cooking Operations

Restaurants with high-volume cooking operations require the most frequent cleaning:

• **Monthly cleaning** for hoods, filters, and exhaust fans
• **Quarterly cleaning** for exhaust ducts and fan blades
• **Semi-annual cleaning** for fan motors and housing

Medium-Volume Cooking Operations

Medium-volume operations have moderate cleaning requirements:

• **Quarterly cleaning** for hoods, filters, and exhaust fans
• **Semi-annual cleaning** for exhaust ducts and fan blades
• **Annual cleaning** for fan motors and housing

Low-Volume Cooking Operations

Low-volume operations have the least frequent cleaning requirements:

• **Semi-annual cleaning** for hoods, filters, and exhaust fans
• **Annual cleaning** for exhaust ducts and fan blades
• **Annual cleaning** for fan motors and housing

Restaurant Type Considerations

Different restaurant types have varying grease production levels that affect cleaning frequency:

Fast Food Restaurants

High-volume, continuous cooking operations require monthly hood cleaning and quarterly duct cleaning. The constant grease production from deep frying and grilling creates significant buildup.

Fine Dining Restaurants

While cooking volume may be lower, the complexity of cooking methods often requires quarterly cleaning. Sautéing, pan-frying, and open-flame cooking produce substantial grease.

Casual Dining Restaurants

Moderate cooking volumes typically require quarterly hood cleaning and semi-annual duct cleaning. The mix of cooking methods determines the exact frequency.

Signs You Need More Frequent Cleaning

Watch for these warning signs that indicate your hood cleaning frequency should be increased:

• **Visible grease buildup** on hood surfaces and filters
• **Reduced airflow** from exhaust fans
• **Unusual odors** in the kitchen
• **Fire inspector violations** or warnings
• **Increased kitchen temperatures** due to poor ventilation

Local Fire Department Requirements

Local fire departments may have additional requirements beyond NFPA 96 standards. Always check with your local fire marshal for specific cleaning schedules and documentation requirements.

Documentation and Compliance

Maintain detailed records of all hood cleaning activities:

• **Cleaning certificates** from certified professionals
• **Before and after photos** of cleaning work
• **Cleaning schedules** and next service dates
• **Fire inspection reports** and compliance status

Cost Considerations

Regular hood cleaning is an investment in safety and compliance. The cost of professional cleaning is minimal compared to potential fire damage, insurance claims, and regulatory fines.

Frequently Asked Questions