How Often Do I Clean My Hood?

There is some confusion about how often commercial kitchen grease grease hood cleaning is required. The answer is determined by the code or laws adopted by your city, county, or state (municipality). After writing or adopting the codes or laws concerning grease hood cleaning, each city, county, or state designates who is responsible for overseeing or inspecting the grease hood cleaning. The municipality often assigns a Fire Marshall or Fire Inspector to inspect and enforce those codes.

It is very typical for a municipality to adopt the standard written by the National Fire Protection Association (NFPA) as the local law or code for building and cleaning commercial kitchen grease hoods. The NFPA is an independent organization, not an arm of the government. The standard that the NFPA has written concerning commercial kitchens is NFPA 96. Again, NFPA 96 is a standard written by an independent organization, not a law or code until it is adopted as a law or code by the municipality where the cooking establishment is located. Since NFPA it the standard most widely adopted into law it is the only standard we will address. 

NFPA 96 2011 Standard – Table 11.4 
Cooking Type                              Interval

Solid Fuel (wood, charcoal)	Monthly
High Volume, 24 hour operations, charbroiling, wok cooking	Quarterly
Moderate volume cooking	Semi -Annually
Low volume cooking (churches, day camps, seasonal operations, senior centers)	Annually

Georgia, Florida, Alabama, Tennessee, and South Carolina.

Call 678-494-6893 for service or email sales@hoodpro.com.

Hood-Pro is headquartered in Atlanta GA. We have sister companies in or near these major cities: Atlanta, GA, Indianapolis IN, Oklahoma City, OK, and Fort Collins, CO. Hood-Pro and its sister companies serve the following cities and their surrounding areas with commercial kitchen grease hood cleaning. Grease hood cleaning is and important step is fire prevention in commercial kitchens.