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Hood Cleaning -- Commercial Kitchen Cleaning

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Commercial hood cleaning is the core service in kitchen exhaust system maintenance, required by NFPA 96 (the National Fire Protection Association standard governing commercial kitchen exhaust systems). Certified technicians remove accumulated grease, carbon deposits, and flammable residues from exhaust hoods, baffle filters, and accessible ductwork sections. The process involves applying commercial-grade degreasers, scraping and pressure washing interior surfaces, and verifying that all components meet compliance standards. NFPA 96 sets specific cleaning frequencies based on cooking volume: monthly for high-volume operations like 24-hour restaurants and solid fuel cooking, quarterly for moderate-volume kitchens, and semi-annually for low-volume establishments. Regular hood cleaning is essential for fire prevention, insurance compliance, and passing fire marshal inspections. Without documented cleaning records, restaurants risk fines, closure orders, and voided insurance coverage. Browse our directory of certified hood cleaning companies to find qualified providers, or read our frequency guide for detailed schedules.

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Frequently Asked Questions

Hood cleaning is the process of removing grease, carbon, and other flammable residues from commercial kitchen exhaust hoods, filters, and accessible ductwork. Certified technicians degrease the hood interior, clean or replace baffle filters, and scrape visible duct sections. NFPA 96 (the National Fire Protection Association standard governing commercial kitchen exhaust systems) mandates this service at intervals based on cooking volume. Regular hood cleaning reduces fire risk, ensures code compliance, and helps maintain insurance coverage.

Hood cleaning frequency is determined by NFPA 96 based on cooking volume and type. High-volume operations such as 24-hour restaurants, fast food, and solid fuel cooking require monthly cleaning. Moderate-volume kitchens need quarterly service. Low-volume establishments should schedule semi-annual cleaning, and seasonal operations require annual service at minimum. These are minimum standards, and many busy kitchens benefit from more frequent cleaning. See our Hood Cleaning Frequency Guide for complete schedules.

Hood Cleaning typically costs $400 to $600 for commercial kitchens. Pricing depends on kitchen size, equipment condition, level of buildup, and geographic location. High-volume restaurants or larger kitchens may pay more. Request free quotes from certified providers in our hood cleaning directory to compare pricing. For a detailed breakdown of all service costs, see our Hood Cleaning Cost Guide.

Yes, hood cleaning is directly mandated by NFPA 96. The standard establishes specific cleaning frequency schedules based on cooking volume and fuel type. Compliance is enforced by state and local fire marshals, and insurance companies require documented proof of regular cleaning. Non-compliance can result in fines, closure orders, and voided insurance coverage. Read our complete NFPA 96 Compliance Guide.
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