Commercial Kitchen Exhaust Hood Cleaning: A Guide
Grease buildup inside a commercial kitchen exhaust hood is one of the leading causes of restaurant fires, and most local fire codes require scheduled professional cleaning to keep insurance and inspections in good standing.
How Often Cleaning Is Required
NFPA 96 sets cleaning frequency by cooking volume: high-volume operations like 24-hour kitchens or solid-fuel cooking often need monthly service, while lower-volume kitchens may only need quarterly or semi-annual cleaning.
- 24-hour or high-volume kitchens: monthly
- Moderate-volume full-service restaurants: quarterly
- Low-volume or seasonal kitchens: semi-annually to annually
- Solid fuel cooking (wood, charcoal): monthly
What a Proper Cleaning Covers
A code-compliant cleaning strips grease from hood surfaces, ductwork, fans, and filters down to bare metal, not just a surface wipe-down.
Choosing a Certified Service
Look for IKECA-certified technicians who provide before-and-after photos and a certificate documenting the service date, since most fire marshals require this paperwork on-site.
Cleaning Frequency by Cooking Volume
| Cooking Volume | Typical Frequency | Example Operations |
|---|---|---|
| High volume / 24-hour | Monthly | Fast food, 24-hour diners |
| Solid fuel | Monthly | BBQ, wood-fired ovens |
| Moderate volume | Quarterly | Full-service restaurants |
| Low volume | Semi-annually | Cafes, seasonal kitchens |