FAQs
The standard clean time for a hood system is 3-5 hours. This can vary based on the size of each system, number of systems, location and logistics required to properly service.
After every service, our technicians take detailed photos of all areas that have been cleaned. These images, along with any notes regarding potential deficiencies or areas of concern, are compiled into a post-service report. This report is then emailed directly to you for your records.
Additionally, we send a copy of the inspection report to your local fire marshal or authority having jurisdiction (AHJ) to ensure compliance with NFPA 96 standards and local fire codes. This helps streamline your inspection process and demonstrates that your facility is maintaining proper fire safety protocols.
The required cleaning frequency for commercial kitchen exhaust systems is outlined in NFPA 96, Table 11.4. According to this standard:
Monthly cleaning is required for systems serving solid fuel cooking operations.
Quarterly cleaning is recommended for high-volume operations, such as 24-hour diners, wok cooking, or charbroiling.
Semi-annually for moderate-volume operations, like sit-down restaurants or hotel kitchens.
Annually for low-volume operations, such as churches, seasonal businesses, or day camps.
These guidelines are enforced to prevent grease buildup and reduce fire risk. Additionally, NFPA 96 Section 11.6.1 requires that any contaminated portions of the exhaust system be cleaned by a qualified professional
No, we have a safe and efficient key system in our shop that is highly monitored if you would like to make us a key, but you can also let our technician know how to let himself out if you prefer that method.
Scheduling regular exhaust hood cleanings is one of the most effective ways commercial kitchen managers can reduce the risk of fire. When hoods aren’t properly maintained, grease, smoke, and moisture accumulate in the filters and ductwork, creating a highly flammable environment. Beyond the obvious fire hazard, this buildup can also lead to a sticky, slippery, and uncomfortable kitchen space that compromises both safety and hygiene. Routine cleanings help ensure a safer, cleaner, and more compliant kitchen.
There are several risks associated with grease buildup in commercial kitchens, including:
Fire Hazard: Grease is highly flammable. When it accumulates in hoods, ducts, and other equipment, it significantly increases the risk of a kitchen fire.
Slip and Fall Injuries: Grease buildup on equipment can transfer to floors, creating slippery surfaces that pose a serious risk of employee injury.
Plumbing Problems: When grease is poured down drains, it cools and hardens into a gel-like substance that can clog pipes and cause costly plumbing issues.
Environmental Damage: Grease that builds up on rooftops can overflow into storm drains, potentially contaminating nearby streams and rivers.
Pest Infestations: Accumulated grease can attract rodents and insects, leading to sanitation problems and potential health code violations.
A comprehensive service should clean the entire exhaust system, including:
Interior and exterior cleaning of the exhaust hood
Grease filter removal and cleaning
Thorough ductwork cleaning to remove grease buildup
Exhaust fan cleaning, including blades and housing
Plenum area cleaning for fire safety and airflow efficiency
Polishing of surfaces for a clean, professional finish
Cleanup of the surrounding area to leave your kitchen spotless
Detailed inspection report sent to both the client and, if required, the local fire marshal
Belt replacement on the exhaust fan (as needed)
Greasing of exhaust fan bearings to ensure smooth operation and extend equipment life
Common signs that your commercial kitchen hood system may need cleaning include:
Visible grease buildup on the hood, filters, or surrounding surfaces
Strong, persistent odors coming from the exhaust system
Smoke not venting properly, lingering in the kitchen or dining area
Dripping grease from the hood or ductwork
