Commercial Kitchen Exhaust Cleaning Clearwater (2024)

FAQs

How often should commercial hood vents be cleaned? ›

Restaurant Hood Exhaust System Cleaning Checklist

Inspect your exhaust system for grease buildup monthly. Expect to need a hood and filter cleaning quarterly or more frequently, and expect to need the entire exhaust system professionally cleaned - including the ductwork - at least once a year.

For light grease build-up: Use a baking soda paste and a damp non-abrasive sponge or microfiber cloth to wipe away any visible grease. For heavy grease build-up: Apply a thin layer of liquid dishwasher soap or a kitchen degreaser to the problem areas.

Kitchen exhaust cleaning (often referred to as hood cleaning) is the process of removing grease that has accumulated inside the ducts, hoods, fans and vents of exhaust systems of commercial kitchens. Left uncleaned, kitchen exhaust systems eventually accumulate enough grease to become a fire hazard.

How Much Does Hood Cleaning Cost? The price of hood cleaning depends on the size and complexity of your ventilation system. For a single kitchen hood, you can expect hood cleaning services to cost at least $400-$600 for a complete cleaning that follows NFPA 96. You may be able to find cleaning for even less.

How long will the service take? A standard hood cleaning takes 3-4 hours. However, there are a variety of factors that determine how long it takes. The length of time between cleanings, the size of the kitchen, and the number of hoods/fans all factor into how long it will take for the job to be completed.

3. Clean the fan without removing the motor. Attach a crevice to a vacuum cleaner and remove the dust from the fan without detaching it from the motor. Then switch to a brush attachment for the fan motor components to remove any cakey grease and dirt.

Mix 1/2 cup of baking soda with 1/4 cup of white vinegar to create a foaming cleaning solution. Apply the mixture to the fan blades, housing, and filters using a sponge or cloth. Let it sit for 10-15 minutes to break down grease and grime. Scrub the surfaces gently and wipe them clean with a damp cloth.

The National Fire Protection Association's NFPA 96 (NFPA Kitchen Hood Cleaning Requirements) requires trained and certified personnel to clean restaurant kitchen hoods and exhausts on a regular basis (NFPA 96-11.4). Their mandated cleaning schedule is as follows: Systems serving solid fuel cooking operations: Monthly.

Restaurant Kitchen Cleaning: General Guidelines

When it comes to daily cleaning, you want to ensure your surfaces, utensils, cooking appliances, walls, and floors are cleaned after every food service. As for deep cleaning, your legal obligation is to schedule a service once every six months.

Helping remove odors, smoke and even airborne grease, range hoods are an important part of any kitchen.

What is the code for cleaning hoods? ›

NFPA 96 is the industry standard for the cleanliness and maintenance of commercial kitchen exhaust systems. As you use cooking equipment, vaporized grease solidifies inside the ventilation ducts over time, creating an inevitable fire hazard.

As exemplified in the TR19 guidelines, commercial kitchen ducts should be cleaned at least once every twelve months. But if your kitchen is considered either as moderate or high use, you need to schedule the ducts for cleaning every six or three months, respectively.

If you find the extractor fan difficult to reach, it's safest to use a step ladder so you don't have to overextend. Once removed, simply use warm, soapy water and a sponge to wash the grease off. Washing up liquid is great for this as it has anti-grease properties that will make it easier to remove any built-up grime.

Slowly add one-fourth cup of dish soap and baking soda to a large pot of water, and bring to a boil. Reserve one cup for later use. Then using a sink or large pan, submerge the grease filter in the boiling solution. Let soak for 15 - 20 minutes and, if needed, scrub gently with a non-abrasive sponge.

The National Fire Protection Association's NFPA 96 (NFPA Kitchen Hood Cleaning Requirements) requires trained and certified personnel to clean restaurant kitchen hoods and exhausts on a regular basis (NFPA 96-11.4). Their mandated cleaning schedule is as follows: Systems serving solid fuel cooking operations: Monthly.

It is recommended to have your kitchen hood cleaned at least every 3 months, but the frequency may vary based on the volume of cooking and the type of food being prepared. Some kitchens may require more frequent cleanings.

Clean your filters every two to three months, depending on your cooking habits. If you use your stovetop frequently, fry a lot of foods, or cook with a wok, your filters may require regular monthly cleanings. If you don't cook very often, you may be able to go a couple of months or more without cleaning.