Restaurant Hood
& Exhaust Cleaning
Is your kitchen up to NFPA standards?
A kitchen hood's purpose is to safely remove grease to reduce the chance of a building catching fire. Over time, grease builds up on the system, requiring regular cleanings. Keeping your hoods clean will not only reduce the risk of fire, but save money and the hassle of buying and installing a new system.
The National Fire Protection Association (NFPA) requires commercial kitchens to have their hood exhaust cleaned frequently to keep it up to safety standards.
Though the cleaning frequency greatly depends on the usage and amount of grease used, below you will find the general recommendations to keep your restaurant up to NFPA standards.
Kitchen Hood Cleaning Frequency
MONTHLY
Systems serving solid fuel cooking operations.
SEMI-ANNUALLY
Systems serving moderate-volume cooking operations.
QUARTERLY
Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking
ANNUALLY
Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers.
IMPORTANT:
Missing regular cleanings may result in fire, loss of insurance, and even closure of a business.
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Before & After Photos Provided
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