StamparioHow often should kitchen hoods be cleaned?
Under NFPA 96, kitchen exhaust systems are inspected and cleaned on a schedule set by the type and volume of cooking: monthly for solid-fuel cooking, quarterly for high-volume kitchens, every six months for moderate volume and once a year for low volume. Your local fire marshal decides which category applies.
The schedule by cooking volume
| Type of cooking | Typical examples | Inspect and clean |
|---|---|---|
| Solid fuel | Wood- or charcoal-fired ovens and grills | Monthly |
| High volume | 24-hour kitchens, charbroiling, wok cooking | Quarterly |
| Moderate volume | Most full-service restaurants | Every 6 months |
| Low volume | Churches, day camps, seasonal businesses, senior centers | Annually |
These intervals come from Table 11.4 of NFPA 96 (2017 edition, as quoted by local fire authorities). Newer editions keep the same structure, but your jurisdiction may have adopted a different edition.
Hoods with dampers or wash systems
Listed hood assemblies with mechanical or fire-actuated dampers, or built-in washing components, also need inspection and testing at least every six months, or as the manufacturer specifies.
What the cleaning report should say
- Which components were cleaned: hood interior, filters, plenum, horizontal and vertical ducts, exhaust fan
- Which components could not be reached and why, for example a vertical duct with no access panel
- Whether access panels are adequate, and any deficiencies found
- Before-and-after photos, the date, the company and the technician
- That the certificate or sticker was placed on the hood
Stating what was not cleaned matters most. A report that says “all clean” when part of the duct was unreachable is the one that causes trouble after a fire.
Keeping every kitchen on schedule
A cleaning company with forty kitchens on four different cycles needs a list of who is due this month. Set each account to monthly, quarterly, semi-annual or annual, and send the customer a reminder before the date so they book the night visit.
Common questions
Who decides which category a restaurant is in?
The authority having jurisdiction, usually the local fire marshal, together with what the kitchen actually cooks and how many hours it runs. Charbroiling, wok cooking and 24-hour operations are the usual reasons for quarterly cleaning.
What should the cleaning company leave behind?
A certificate or sticker on the hood with the company name, the person who did the work and the date, and a report that states any areas that could not be cleaned. Some jurisdictions also want the next cleaning date on the sticker.
Is a hood inspection the same as cleaning?
No. NFPA 96 expects the system to be inspected for grease buildup on the same schedule and cleaned when it is found to be contaminated. In practice most kitchens on a schedule are cleaned at every visit.
Sources
- Village of New Paltz, NY: Kitchen hood cleaning requirements (quotes NFPA 96-2017 Table 11.4, §11.5–11.6)
- NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
Codes change by edition and the authority having jurisdiction (your fire marshal, water purveyor or state agency) decides which rules apply. This page is general information, not legal advice.