Restaurant Hood Cleaning: A Checklist Every Commercial Kitchen Needs

If your commercial kitchen serves meals every day, your exhaust system is working overtime. Grease, smoke, and heat pass through your restaurant’s hood system, making it a vital part of kitchen safety. But if you’re not keeping up with regular restaurant hood cleaning, you’re putting your staff, customers, and property at risk.

Kitchen fires are often caused by grease buildup. And the first place that buildup collects? Inside your hood and exhaust system. This isn’t just a cleaning task—it’s a fire safety requirement. That’s why kitchen exhaust cleaning isn’t optional for commercial kitchens. It’s a key part of staying compliant and operational.

Let’s get into the details with a comprehensive checklist that helps restaurant owners, hotel managers, school kitchen staff, and other commercial kitchen operators stay on top of hood maintenance.

Why Restaurant Hood Cleaning Matters

Grease is flammable. Over time, exhaust fans, ductwork, and hoods collect layers of it. One spark or flare-up can ignite the entire system. When that happens, a fire can spread fast through vents, reaching other parts of the building before anyone realizes what’s going on.

Regular kitchen exhaust cleaning removes grease and residue that could turn dangerous. More than that, it keeps the air clean, improves ventilation, and helps equipment last longer. Without it, your kitchen staff will work in poor air conditions, and your fire suppression system might fail when you need it most.

Regulatory agencies, including the NFPA (National Fire Protection Association), require regular cleaning of commercial hoods and exhaust systems. Failure to comply can lead to shutdowns, fines, and major liability.

How Often Should You Clean Your Hood System?

Cleaning frequency depends on the volume of cooking and the type of food you prepare.

NFPA 96 Recommendations:

High-volume kitchens (24-hour operations, charbroiling, frying): Monthly
Medium-volume kitchens (casual dining, daytime operations): Quarterly
Low-volume kitchens (churches, seasonal use): Semi-annually or annually

Even if you’re not running a high-volume kitchen, it’s important to inspect your system regularly and look for signs that cleaning is needed sooner.

The Complete Restaurant Hood Cleaning Checklist

Use this step-by-step checklist to make sure every part of your hood and exhaust system stays clean, safe, and functional.

1. Check for Grease Buildup

Inspect the visible surfaces of your hood system weekly. Look at the interior and exterior surfaces, edges, and seams.

Are the surfaces sticky?
Do you see dark patches of grease?
Is there a smell that doesn’t go away with light cleaning?

If the answer is yes to any of those, it’s time for a deeper clean.

2. Inspect the Grease Filters

Grease filters should be cleaned weekly—or even daily for high-use kitchens.

Remove filters and soak them in a degreasing solution.
Scrub with a brush to remove built-up grease.
Allow them to dry before reinstalling.

Filters that are beyond cleaning should be replaced.

3. Clean the Hood Interior and Exterior

The entire hood should be cleaned inside and out, not just the visible parts.

Wipe down stainless steel surfaces with degreaser.
Pay close attention to corners and seams where grease collects.
Avoid using abrasive pads that could scratch and trap more grease later.

4. Inspect and Clean the Ductwork

Ducts are often overlooked, but they carry hot air, smoke, and grease through the building. That makes them a high-risk area for fire.

Only trained professionals should clean the inside of ducts.
Duct cleaning involves specialized equipment to scrape and vacuum away grease.

Hiring a certified team, like MidAtlantic Hood & Duct Cleaning, ensures your duct system is cleaned to code.

5. Examine the Exhaust Fan

The exhaust fan pulls air through your system and pushes it out of the building. If it’s not working well, your system won’t ventilate properly.

Check for vibration, odd noises, or inconsistent speed.
Make sure the fan blades are clean and free of buildup.
Clean the fan housing and motor area carefully to avoid electrical damage.

Routine kitchen exhaust cleaning includes fan blade maintenance and motor checks.

6. Clean the Rooftop Unit

Exhaust systems typically release air through rooftop vents. These areas collect grease over time, which can stain roofing materials or create slip hazards for maintenance workers.

Inspect rooftop grease containment systems.
Clean and replace absorbent pads regularly.
Ensure the system has a functioning grease trap to prevent environmental hazards.

This part is often missed but is crucial for full compliance.

7. Verify Fire Suppression Equipment

Every hood system should include a fire suppression system. But if it’s dirty or blocked, it might not work in a fire emergency.

Check nozzles for blockage.
Make sure the suppression system is accessible.
Have it inspected by a certified technician semi-annually.

This step is about more than cleaning—it’s about protecting lives.

8. Document All Cleanings and Inspections

Keeping records of each cleaning is essential for code compliance. It also helps you track trends and spot problems early.

Log dates of hood, duct, and fan cleanings.
Include who performed the service and what they cleaned.
Save reports and inspection certificates for at least three years.

This documentation protects you during health inspections, insurance claims, and fire investigations.

Signs You Need Professional Cleaning

Even if you clean your filters and surfaces regularly, you may still need professional help. Here are some red flags:

Your kitchen smells greasy even after cleaning.
The exhaust fan isn’t pulling air properly.
You see grease dripping from vents or ducts.
Health or fire inspectors flagged your system.

Don’t wait for a problem to grow. Professional cleaning ensures your whole system—top to bottom—is safe.

What to Expect from a Professional Cleaning Service

When you call in a qualified team, they’ll do more than just wipe down surfaces.

Remove and deep-clean grease filters
Scrub the interior of the hood and ductwork
Clean the exhaust fan blades and housing
Inspect and clean rooftop discharge areas
Provide a report and certificate of cleaning

Teams like MidAtlantic Hood & Duct Cleaning follow NFPA 96 standards and document everything for your peace of mind.

Final Thoughts: A Clean Hood Is a Safe Kitchen

Restaurant hood cleaning isn’t just about keeping your kitchen looking good—it’s about safety, compliance, and long-term success. Neglecting your hood system puts people at risk and can shut down your business.

Following this checklist will help you stay ahead of grease buildup, pass inspections, and avoid fire hazards. Whether you’re running a restaurant, a school cafeteria, or a hotel kitchen, keeping your exhaust system clean is essential.

Take time each week to inspect and maintain your system. And don’t hesitate to call in professionals when the job gets too big. It’s not just another task—it’s a critical part of running a safe and efficient kitchen.