*THESE CLEANING SCHEDULE IS A GENERAL GUIDE, AND DIFFER FROM FROM RESTAURANT TO RESTAURANT. SOME RESTAURANTS MAY BE ON A 2 MONTH OR EVEN A 4 MONTH SCHEDULE. TO FIGURE OUT YOUR CLEANING FREQUENCY - PLEASE CONTACT US FOR YOUR FREE HOOD CLEANING QUOTE!
Monthly Hood Cleaning - Any hood using solid fuels such as wood or charcoal must be cleaned on a monthly basis
Quarterly Hood Cleaning- Includes the majority of restaurants. These restaurants have high volume of cooking operations.
Semi-Annual Hood Cleaning - Includes moderate cooking operations, some examples include coffee shops, breakfast places not open all day, some pizza hoods, and food trucks.
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.
126.96.36.199 This fire code specifically states that “approved upblast fans with motors surrounded by the airstream shall be hinged.”