How Often Should a Commercial Kitchen Hood Be Cleaned?

NFPA 96 sets inspection and cleaning frequency by cooking volume. High-volume solid-fuel operations need monthly cleaning, busy charbroiling and wok kitchens quarterly, moderate-volume sit-down kitchens semi-annually, and low-volume operations annually.

Grease buildup in the hood, ductwork, and exhaust fan is the leading cause of commercial kitchen fires. A regular cleaning schedule is the most cost-effective fire-prevention step a restaurant can take.

Each cleaning should leave behind a signed certificate, before/after photos, and a sticker on the hood with the date and the next-due date. Insurance carriers and inspectors expect this paper trail.