Hood Cleaning — Quarterly Records
Commercial kitchen hoods must be professionally cleaned every 1–3 months depending on cooking volume. Proof may be requested by fire marshals, insurers, and landlords.
What Is Hood Cleaning?
Commercial kitchen exhaust hoods accumulate grease, the leading cause of restaurant fires in the U.S. Professional cleaning removes buildup from the hood, filters, ductwork, and exhaust fan.
Required Frequency (NFPA 96)
| Cooking Volume | Minimum Frequency |
|---|---|
| High volume (24-hour, solid fuel, charbroiling, wok) | Monthly |
| Moderate volume (most full-service restaurants) | Quarterly |
| Low volume (limited cooking) | Annually |
| Seasonal (operates < 6 months/year) | Annually |
Your local fire marshal enforces NFPA 96. Most full-service restaurants plan for quarterly cleaning.
Who Performs It
A company certified by the International Kitchen Exhaust Cleaning Association (IKECA) or equivalent. Confirm certification before hiring.
What Proof You Receive
- Service report (date, technician, areas cleaned, grease levels)
- Before/after photos
- A certification sticker on the hood (inspectors look for it)
- Next recommended cleaning date
What SpoonSeal tracks
The document(s) you upload for this requirement, with automatic renewal/expiration tracking (Current, Due Soon, Expired). Where the city publishes health-inspection results (e.g., NYC and Chicago), SpoonSeal syncs them automatically; elsewhere they can be added manually.
Stay ahead of this requirement
SpoonSeal stores your documents, tracks expirations, and reminds you before anything lapses — so you are always inspection-ready.
Get started free →This guide is informational and not legal advice. Always confirm current requirements with the official agency linked above.