How often should my kitchen hood be cleaned and inspected?

While many of the NFPA’s commercial kitchen hood inspection requirements vary based on the type and frequency of cooking in your commercial kitchen, there are a few requirements that are common to every kitchen hood.

NFPA 96 (the code number for kitchen hoods) requires that all kitchen hoods be frequently scrubbed and cleaned down to bare metal, with no grease or oil contamination remaining on the hoods or vents. In addition, kitchen hoods cannot be treated or covered in any way, as this could prevent them from trapping grease effectively. Finally, the NFPA requires that all commercial kitchen hood inspections must be carried out by a licensed fire protection company.

If your commercial kitchen has an unusually high accumulation of grease, it may require more frequent cleanings and inspections. Learn more about commercial kitchen hood inspections