HOOD CLEANING - NFPA CODES & REQUIREMENTS

*THIS CLEANING SCHEDULE IS A GENERAL GUIDE, AND DIFFER FROM FROM RESTAURANT TO RESTAURANT. SOME LOCATIONS MAY BE ON A 2 MONTH OR EVEN A 4 MONTH SCHEDULE. TO FIGURE OUT YOUR CLEANING FREQUENCY - PLEASE CONTACT US FOR YOUR FAST FREE HOOD CLEANING QUOTE!

1. Monthly Hood Cleaning - Any commercial hood using wood or charcoal must be cleaned on a monthly basis
2. Quarterly Hood Cleaning- Includes the majority of restaurants. These restaurants have high volume of cooking operations. 
3. Semi-Annual Hood Cleaning - Includes moderate cooking operations, some examples include coffee shops, breakfast places (not open all day), pizza hoods, and food trucks.
4. Annual Hood Cleaning - Includes very low volume cooking operations. Examples include, churches, schools, dishwasher hoods. It is also a NFPA recommendation that all cooking equipment, and surrounding areas outside of the hood, be serviced by a certified company at minimum once a year.

• 11.4.2 Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. 
• 11.4.4 Components of the fire suppression system shall not be rendered inoperable during the cleaning process. 
• 11.4.6 Flammable solvents or other flammable cleaning aids shall not be used. 
• 11.4.13 After cleaning is completed, the vent cleaning contractor shall place or display within the kitchen area a label indicating the date cleaned and the name of the servicing company, and document areas not cleaned.
• 8.1.1.1 This fire code specifically states that “approved upblast fans with motors surrounded by the airstream shall be hinged.” 

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