Kitchen hood cleaning: what the fire code expects
The fire code (NFPA 96) sets how often to clean: monthly for wood or charcoal cooking, about every 3 months for busy kitchens, every 6 months for moderate use, and yearly for light use. A certified cleaner should clean the hood, filters, ducts and roof fan and leave a dated sticker.
Your checklist
- Know your cleaning schedule
- Hire a certified cleaner
- Clean hood, filters, ducts and roof fan
- Get the dated sticker
- Keep before and after photos
- Check the K-class extinguisher
Rather read it? Here’s the whole thing.
Why it matters
Cooking sends grease into the hood, filters, ducts and roof fan. Most of it hides where you can’t see it. That grease can catch fire and spread fast.
How often (NFPA 96)
- Wood or charcoal cooking: monthly
- High volume, like 24-hour or busy grills: about every 3 months
- Moderate volume: about every 6 months
- Low volume, like churches or seasonal kitchens: once a year
Your local fire marshal may set stricter rules.
What a good cleaning includes
The hood, filters, ducts and roof fan, not just what’s easy to reach. A sticker on the hood shows the date and when it’s due again.
Inspections and insurance
Fire inspectors and insurance companies look for that sticker. Missing or old cleanings can mean fines, and can make a claim harder.
Common questions
Can my staff clean the hood?
Staff can clean filters often, but the ducts and fan usually need a trained, certified hood cleaner.
What is a K-class extinguisher?
It’s made for cooking oil and grease fires. Commercial kitchens are usually required to have one.
Find a hood cleaner near you
Ask for proof of insurance and photos.
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Know someone who needs this?
Not yet reviewed by an expert. Last checked 2026-10-29. This is general help, not legal, medical or professional advice. Rules are different in every state.