If you run a commercial kitchen, NFPA 96 is the standard behind your hood cleaning schedule. It's published by the National Fire Protection Association and adopted by most fire codes, so your fire marshal and insurer will use it to judge whether your exhaust system is safe. Grease that builds up in hoods, ducts and fans is fuel, and kitchen exhaust fires spread fast. Here's what the standard asks of you, in plain English.
How often your system must be inspected
NFPA 96 sets inspection frequency by the type and volume of cooking. When inspection finds grease buildup, the system must be cleaned.
| Type of cooking | Inspection frequency |
|---|---|
| Solid-fuel cooking (wood or charcoal) | Monthly |
| High-volume cooking (24-hour kitchens, charbroiling, wok cooking) | Quarterly |
| Moderate-volume cooking (most full-service restaurants) | Semiannually |
| Low-volume cooking (churches, day camps, seasonal businesses) | Annually |
In practice, most restaurants schedule cleaning on the same cycle, because a hood that's due for inspection usually has enough grease to need cleaning.
What clean actually means
NFPA 96 calls for cleaning to bare metal: no visible grease, carbonized residue or film on the accessible surfaces. That includes more than the hood you can see:
- The hood canopy and plenum behind the filters
- Grease filters (cleaned or replaced)
- The full length of the exhaust duct, horizontal and vertical runs
- The exhaust fan, including the fan blades and housing
A crew that only wipes the visible hood and swaps filters isn't doing an NFPA 96 cleaning. Before-and-after photos of the duct and fan are the easiest way to check.
Access panels and fan hinge kits
The standard requires the whole exhaust system to be accessible for cleaning. If your ductwork has long runs or turns without openings, access panels may need to be installed. Upblast exhaust fans on grease ducts generally need a hinge kit so the fan can be tilted open safely for cleaning. Both are common add-on charges the first time a new company services your system.
The paperwork inspectors look for
Fire inspectors and insurers want proof, not promises. A qualified cleaning company should leave you three things:
- A service label on the hood showing the company name, the technician, the date of service, and any areas that weren't cleaned.
- Tags at access panels showing the company, date and areas cleaned through that panel.
- A written report describing what was inspected and cleaned, any areas they couldn't reach, repairs needed, and a recommended next service date.
Keep these reports together with your fire suppression inspection records. If there's ever a fire, missing records can complicate an insurance claim.
Who can do the cleaning
NFPA 96 requires inspection and cleaning by a properly trained, qualified and certified person acceptable to your fire authority. Common credentials include certifications from IKECA (the International Kitchen Exhaust Cleaning Association) and Phil Ackland. Ask any company you're considering which certifications their technicians hold and for proof of liability insurance.
What inspectors commonly flag
- Visible grease in the hood, plenum or ducts
- An expired or missing service label
- Missing, damaged or wrong-size grease filters, or gaps between filters
- Grease leaking from the rooftop fan onto the roof
- An overdue fire suppression system inspection (a separate service, usually every six months)
- Cooking equipment moved out from under the hood
What hood cleaning costs
| Kitchen | Typical cost per visit |
|---|---|
| Small café or light-use single hood | $300 – $700 |
| Standard full-service restaurant | $450 – $1,200 |
| High-volume or multi-hood restaurant | $600 – $1,800 |
| Hotel, hospital or complex system | $1,000 – $3,500+ |
The number to budget is the yearly cost: price per visit times visits per year. A standard restaurant cleaned quarterly spends roughly $1,800 to $4,800 a year. The hood cleaning cost calculator works this out for your kitchen and state.
Frequently asked questions
How often does a restaurant hood need to be cleaned under NFPA 96?
NFPA 96 sets inspection frequency by cooking type: monthly for solid fuel, quarterly for high-volume cooking, semiannually for moderate volume, and annually for low volume. The system must be cleaned when inspection finds grease buildup.
What does cleaning to bare metal mean?
It means accessible surfaces of the hood, ducts and fan are cleaned until no grease, carbonized residue or film remains, not just wiped or degreased on the surface.
Is fire suppression inspection part of hood cleaning?
No. The fire suppression system is inspected separately, typically every six months, by a licensed fire protection company.
Can my staff clean the hood?
Staff can and should clean grease filters regularly, but NFPA 96 requires the exhaust system inspection and cleaning to be done by a trained, qualified and certified person acceptable to your fire authority.
Sources: Facilitec, NFPA 96 kitchen exhaust cleaning requirements guide; National Hood Cleaners, 2026 hood cleaning costs.