Question 1

Can my staff clean the hood?

Accepted Answer

Staff can clean filters often, but the ducts and fan usually need a trained, certified hood cleaner.

Question 2

What is a K-class extinguisher?

Accepted Answer

It’s made for cooking oil and grease fires. Commercial kitchens are usually required to have one.

Question 3

How often does a restaurant hood need cleaning?

Accepted Answer

The fire code standard NFPA 96 sets it by cooking volume: monthly for solid fuel like wood or charcoal, quarterly for high volume like 24-hour, charbroiling or wok cooking, twice a year for moderate volume, and yearly for low volume. Your local fire marshal may set stricter rules.

Question 4

Who is allowed to clean a kitchen hood?

Accepted Answer

NFPA 96 calls for properly trained and qualified people. Many areas expect a certified hood cleaning company. Check with your local fire marshal.

Question 5

Does cleaning the filters count as cleaning the hood?

Accepted Answer

No. Staff should clean filters often, but the full system, including the ducts and roof fan, must be professionally cleaned on schedule.

Question 6

What goes on the hood cleaning sticker?

Accepted Answer

The company’s name, the date it was cleaned, and any areas that weren’t cleaned. Inspectors and insurers look for it.

Question 7

Will insurance pay for a kitchen fire if the hood was dirty?

Accepted Answer

It may make a claim harder or lead to a denial, depending on your policy. Keeping cleaning records and stickers up to date protects you.

Question 8

How long does hood cleaning take?

Accepted Answer

Usually a few hours, often done overnight or when the kitchen is closed, so you don’t lose business.

Common questions: Kitchen hood cleaning