Keeping your kitchen exhaust hood clean isn’t just about hygiene—it’s a legal fire safety requirement. Whether you run a restaurant, food truck, hotel, or commercial cooking facility, routine hood cleaning protects your business from grease fires, smoke hazards, and costly FDNY violations.

🔥 Recommended Cleaning Frequency (NFPA 96 Standards)

1️⃣ High-Volume Kitchens

Every 1 month

• Fast-food restaurants
• Charcoal or wood-burning cooking
• 18+ hours operation
• Heavy frying, grilling, wok cooking

2️⃣ Medium-Volume Kitchens

Every 3 months

• Most restaurants
• Cafés, diners, pizzerias
• Moderate frying and grilling

3️⃣ Low-Volume Kitchens

Every 6 months

• Seasonal kitchens
• Churches, community halls
• Low daily cooking hours

4️⃣ Food Trucks & Mobile Kitchens

Every 1 month (minimum)
High grease production + small ventilation = faster buildup.

🧼 Why Regular Hood Cleaning Is Essential

• Prevents dangerous grease fires
• Stops smoke and odor problems
• Avoids costly FDNY and DOH violations
• Keeps exhaust fans and ducts running efficiently
• Protects your staff, customers, and equipment
• Keeps insurance policies valid

🔍 Signs Your Hood Needs Cleaning ASAP

• Visible grease dripping
• Strong burnt-grease smell
• Loud or slow exhaust fan
• Smoke lingering in kitchen
• Yellow/brown stains around filters

🧯 Professional Cleaning vs. DIY

DIY cleaning isn’t enough.
Surface cleaning only removes visible grease—fire risk comes from deep inside ducts, fans, and plenums.

FDNY-certified cleaning ensures:
✔ Full system cleaning
✔ Before/after photo reports
✔ NFPA 96 & UL 300 compliance
✔ Inspection-ready documentation

🛡 Final Advice

If you cook daily, schedule monthly to quarterly cleanings.
If you operate seasonally, schedule at least twice a year.

Regular maintenance keeps your kitchen safe, compliant, and protected from fire hazards.