The general rule of thumb for kitchen hood cleaning is every three months but this depends on several factors our experts can help you access. Some commercial/restaurant exhaust systems that use wood or charcoal-burning stoves need to be inspected/cleaned monthly.

The short answer is that most regular cleanings at typical restaurants take between 3-4 hours for thorough cleaning by two to three technicians (one of which will be a crew lead with at least one year of hood cleaning experience for HADPRO).

It is a regular process that needs to be completed to keep the kitchen hood clean and healthy. The cleaning process includes cleaning individual parts and removing grease. It also involves cleaning the hood itself and clearing vents of debris.

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.