One of the most common questions we hear is: “How often does my commercial kitchen hood need professional cleaning?” The answer depends entirely on your cooking volume and fuel type.
NFPA 96 provides a clear frequency table. Here’s a breakdown:
| Cooking Type | Required Frequency | Examples |
|---|---|---|
| Solid fuel (wood, charcoal) | Monthly | Wood‑fired ovens, charbroilers |
| High‑volume / 24/7 kitchen | Monthly (as of 2025) | 24‑hour diners, fast food with heavy frying |
| Moderate‑volume | Semi‑annually | Most full‑service restaurants, cafeterias |
| Low‑volume | Annually | Seasonal businesses, churches, day camps |
Why Frequency Matters
Cleaning less often than required not only violates code but also accelerates grease buildup, which reduces airflow, increases energy costs, and dramatically raises fire risk.
What Is Included in a Professional Cleaning?
Full degreasing of hood canopy and baffle filters
Scraping and steam‑cleaning of horizontal and vertical ducts
Rooftop exhaust fan disassembly and cleaning
Installation of missing access panels (if needed)
Digital report with before/after photos and certification sticker
Stay Ahead of Schedule
We help you set up a recurring cleaning plan based on your actual cooking load. Never miss a due date again – we send reminders and keep your documentation ready for the fire marshal.
Get a customized cleaning schedule. Request your free consultation.