Commercial Kitchen Exhaust Hood Cleaning
NFPA 96–compliant exhaust hood cleaning designed to reduce fire risk, support inspections, and maintain safe commercial kitchen operations.
What This Service Covers
- Hood interior & exterior degreasing
- Grease vapor capture area cleaning
- Plenum surface cleaning (where accessible)
- Filter removal, cleaning & reinstallation
- Visible grease buildup removal
- Post-service wipe-down of surrounding areas
Service scope depends on system design and accessibility. Conditions documented; recommendations provided when additional access is required.
Service Process
A systematic approach to professional exhaust hood cleaning, from preparation through final inspection.
Exhaust Hood Deep Cleaning
Our technicians actively clean the hood interior and exterior, removing accumulated grease buildup from all accessible surfaces. This process is performed to meet NFPA 96 standards and significantly reduce fire risk in commercial kitchen environments.
Kitchen Preparation & Protection
Before cleaning begins, all surrounding equipment, walls, and cooking areas are carefully covered and protected. This ensures the kitchen remains clean and operational-ready once service is complete, minimizing disruption to your business.
Exhaust System Degreasing Process
We perform thorough degreasing of accessible exhaust components, including the plenum area and duct openings. Commercial-grade cleaning agents are applied and rinsed as part of the complete cleaning workflow.
Filter Removal & Cleaning
Exhaust filters are carefully removed, deep-cleaned, and degreased using appropriate methods. Filters are then reinstalled to ensure proper airflow and fire safety compliance throughout the exhaust system.
Post-Clean Inspection & Completion
Once cleaning is completed, the entire system is inspected to verify cleanliness and compliance. We document conditions with before/after photos and ensure the system is ready for inspection by fire marshals or health officials.
Documentation
- JSR Post-Cleaning Report
- NFPA 96 Inspection Sticker
Upon completion, we provide comprehensive documentation including before/after photographs and a detailed service report. This documentation is formatted for fire marshal, health department, and insurance inspection requirements.
Why Exhaust Hood Cleaning Is Critical
Fire Risk Reduction
Grease accumulation in exhaust hoods is a leading cause of commercial kitchen fires. Routine cleaning removes combustible deposits and reduces ignition risk.
Inspection Readiness
Fire marshals and health inspectors evaluate hood condition during inspections. A properly maintained exhaust system demonstrates operational responsibility.
NFPA 96 Compliance Support
NFPA 96 establishes cleaning frequency requirements based on cooking type and volume. Professional cleaning supports adherence to these standards.
Airflow & Grease Control
Clean hoods maintain proper exhaust airflow, reduce grease vapor escape into the kitchen, and support efficient ventilation during service hours.
NFPA 96 Compliance Context
What NFPA 96 Governs
NFPA 96 is the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. It addresses the design, installation, operation, inspection, and maintenance of exhaust systems used in commercial cooking.
Role of the Authority Having Jurisdiction (AHJ)
The AHJ—typically a fire marshal or code enforcement official—interprets and enforces NFPA 96 locally. They may request service documentation and inspect exhaust system condition during routine or complaint-based visits.
How Proper Hood Cleaning Supports Inspections
Consistent, documented cleaning demonstrates that the kitchen operator is taking appropriate steps to maintain fire-safe conditions. Inspectors evaluate visible grease levels, cleaning frequency, and record-keeping.
Documentation and Service Tagging
When applicable, we provide documentation including before/after photos, a dated service sticker, and a summary of work performed. This supports your records for inspections and internal compliance tracking.
Who This Service Is For
- Restaurants
- Commercial kitchens
- Hotels
- Hospitals & healthcare facilities
- Universities & institutions
- Food production & commissary kitchens
Service Process
-
1
Pre-Service Inspection & Preparation Evaluate system condition, cover and protect cooking surfaces and surrounding areas.
-
2
Hood Degreasing and Grease Removal Apply cleaning agents, scrape and remove grease buildup from hood interior and accessible surfaces.
-
3
Filter Service and Reinstallation Remove, clean, and reinstall grease filters as applicable to system design.
-
4
Final Wipe-Down and Visual Inspection Clean surrounding areas and perform visual inspection of completed work.
-
5
Documentation and Service Summary Provide service documentation, apply service sticker when applicable, and note any recommendations.
Schedule Professional Exhaust Hood Cleaning
Work with a certified NJ provider for NFPA 96–compliant service.
