Restaurants rely on exhaust hoods to remove grease vapors from hot cooking surfaces. Over time, the debris from these fumes can accumulate and become a fire hazard. Removing these contaminants with thorough hood cleaning is both a smart business decision and legal requirement. Below are answers to some of the most common questions that restaurant owners have about this process.

What You Should Know About Exhaust Hood Cleaning

How often should you clean the hood?

The National Fire Protection Association (NFPA) releases standards that help to reduce the risk of fires in both homes and commercial properties. The NFPA 96 is the standard that says you should clean most commercial hoods each quarter.

However, the frequency depends on the type of food that you cook, how often the system is in use, and the model of stove. For example, hoods in churches and community centers experience less use, and require cleaning about once a year. Alternatively, stoves that burn wood require monthly cleanings to remove contaminants.

What does the process involve?

Most hood cleaning begins in the kitchen, where the technician will wrap unnecessary items in plastic. Then, they soak the hood’s filters while they clean the area behind the filter bank. After this, they will scrape the cover and duct shaft before applying cleaning agents to the exhaust fan blades and duct shaft.

Finally, the technician will rinse and reassemble the components. Afterwards, you will receive a new inspection sticker on the canopy of the hood.

How do you prepare for hood cleaning?

Typically, a restaurant owner will need minimal preparation for the cleaning crew. Most of what the cleaning professionals will rely on to clean should already be in place.

For example, your hood likely has a hinge kit, which is a set of hinges on the exhaust fan that provides access to the fan. However, you must allow a crew access to the exhaust assembly if it’s on the roof, and ensure that the area around the stove is free of clutter.

Why can’t an employee clean the hood?

According to the NFPA 96, the person cleaning the appliance must have the proper training and certifications. Since this is the governing regulation concerning fire safety in the U.S., restaurant owners must follow it carefully. Hood cleaning is specialized work that requires specific equipment and expertise, and they should leave it to a trained professional.

If you need exhaust hood cleaning for your restaurant, contact Advanced Fire & Safety Inc. in Dothan, AL. These fire safety professionals offer 20 years of experience in fire prevention to protect your property from damage. They serve a 125 mile radius around Dothan, and provide fire extinguishers, fire safety equipment, and more. Call (334) 671-4596 to schedule an appointment. Visit them online for more information about their services.