How often should a commercial hood be cleaned?
NFPA 96 sets the schedule by how you cook, not by how the hood looks. Find your kitchen in the table below.
| Type of cooking | How often | Typical kitchens |
|---|---|---|
| Solid fuel | Monthly | Wood-fired pizza ovens, charcoal grills, any wood or charcoal cooking |
| High volume | Every 3 months | 24-hour kitchens, charbroiling, wok cooking, busy fryer lines |
| Moderate volume | Every 6 months | Most sit-down restaurants, hotel and institutional kitchens |
| Low volume | Once a year | Churches, day camps, seasonal kitchens, halls that cook occasionally |
If your menu changes, your schedule can change too. Adding a charbroiler or a wood oven can move a kitchen into a more frequent category.
Signs you're overdue
- Grease dripping from the hood edges or filters
- Smoke hanging over the line because the hood isn't drawing well
- The sticker on the hood shows a date that has already passed
- Grease staining around the fan on the roof
Stricter schedules can apply
Your insurer, landlord or franchise agreement may ask for more frequent cleaning than the table. Follow whichever is stricter. If you're not sure where your kitchen fits, call us and we'll suggest a schedule.
Get a clear quote.
Plan your next clean.
Tell us where you are, what needs cleaning and when your kitchen closes. Hood cleaning starts at $425, and you get the full price before we book.
Phone answered 24/7 | info@hoodmaster.ca
Helpful details for your quote
- Business name and address
- Photos of the hood, filters and exhaust fan
- Approximate hood length and last cleaning date
- When you close and when prep starts again
Missing a detail? Call anyway and we'll help you get started.