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Commercial Kitchen FAQs for Restaurant Owners

Commercial kitchen exhaust systems are vital for fire safety and code compliance. This FAQ provides clear answers to common questions about hood and duct cleaning, NFPA 96 compliance, and inspection readiness. If you don’t see your question here, our team is always available to provide guidance or a free estimate.

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Frequently Asked Questions

How often should my commercial kitchen hood and duct system be cleaned?

The required cleaning frequency for your commercial kitchen exhaust system depends on how much and what type of cooking you do. These guidelines are established by the National Fire Protection Association (NFPA 96) and enforced by local fire authorities.

Regular inspections and cleanings help:

Reduce fire risk
Improve system performance
Ensure your kitchen remains compliant during inspections

NFPA 96 Recommended Cleaning Frequency

Monthly Cleaning: For kitchens using solid fuel cooking (wood, charcoal), which generate high grease and residue buildup.
Quarterly Cleaning: For high-volume operations, including 24-hour kitchens, charbroiling, or wok cooking.
Semi-Annual Cleaning: For moderate-volume cooking operations, typically requiring two cleanings per year.
Annual Cleaning: For low-volume kitchens, such as churches, day camps, seasonal businesses, or senior centers.

Why Cleaning Frequency Matters

How do I know which category my kitchen falls into?

Do you provide documentation for inspections?