Commercial Hood Cleaning

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 distinguishes inspection from cleaning. Its exhaust-system inspection table lists solid-fuel cooking monthly, high-volume operations such as 24-hour cooking, charbroiling or wok cooking quarterly, moderate-volume operations semi-annually, and low-volume operations such as churches, seasonal businesses and day camps annually. Clean contaminated portions when inspection finds grease deposits. Confirm the adopted edition and any additional requirements with your local authority having jurisdiction. 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 hood cleaning companies to find qualified providers, or read our frequency guide for detailed schedules.