A hood is a vital component of any kitchen, and maintaining it in working condition is critical to the health and safety of employees and patrons. While restaurant owners and staff should know the appropriate methods for hood cleaning, it is also important to hire a professional service. The NFPA-96 Standard defines the basic cleaning procedures for the majority of commercial kitchens. In addition to the hood itself, the exhaust fan, filter tracts, grease troughs, and the plenum area must all be cleaned.

Clean hoods reduce the risk of fire. Grease buildup on the hood and other parts of the vent can lead to improper ventilation and fires. Restaurants that clean their hoods regularly keep the workplace safe and prevent the distribution of contaminated food to consumers.

Besides a hood itself, the exhaust fan and duct work leading to the roof of the kitchen may need to be cleaned. Cleaning these areas will help keep the roof free of dirt and grease. These greasy areas can also cause EPA/OSHA violations and employee hazard zones.

Hood cleaning companies typically use a hot water power washer to remove excess grease and grime from the hood, fan, and other equipment. They use a combination of liquid degreaser, warm water, and a soft-bristle scrub pad to clean the interior of the hood. When the solution is removed, a separate towel can be used to dry the interior of the hood.

During the process, the technician will remove the Hood Cleaning filters and other debris to clear up the fan shroud. This ensures the fans can be reattached and turned on. Alternatively, a contractor may manually clean the hood, plenum, and other surfaces.

Hood cleaning can be done on a regular basis or on an as-needed basis. Normally, a standard hood cleaning takes around three to four hours. However, special circumstances, such as heavy usage or a lot of cooking, can mean that cleanings are necessary on a more frequent basis.

When a hood is being cleaned, it should be disconnected from the ductwork. To remove the filters, soak them in a cleaning solution for about two to three hours. Allow the filters to air dry before reinstallation.

The National Fire Protection Association-96 Standard requires that all restaurant hoods be cleaned at least quarterly. The amount of time between cleanings is dependent on the type of foods being cooked. Facilities with high volumes of cooked food or a significant amount of cooking oil may require more frequent hood cleanings.

During a hood cleaning, the technicians will polish the inside and outside of the hood. This includes removing the grease cups and any other parts that accumulate flammable materials. Additionally, the hood will be polished so that it shines. If necessary, a protective plastic cover can be placed over the hood to help prevent grease from building up.

In order to prevent the spread of a fire, restaurant managers should ensure their staffs know how to properly clean and inspect the hood and exhaust system. Using the recommended procedures will help keep the hood and other areas of the vent clean and working effectively.