How Often Do I Need My Restaurant Hood Cleaned? (NFPA 96)
By Texas Hood Cleaning Co. · General planning information
NFPA 96 separates inspection for grease buildup from cleaning. Baseline inspection intervals are monthly for solid-fuel cooking, quarterly for high-volume cooking such as 24-hour, charbroil or wok operations, semiannually for moderate volume, and annually for low volume. Cleaning depends on the deposits found; confirm the adopted requirements and any shorter interval with the local authority and qualified technician.
The four baseline inspection categories
The schedule concerns checking the exhaust system for grease buildup. It is not permission to leave a contaminated system until the next calendar date. Table numbering and adopted editions can vary; confirm the requirements for your property.
- Solid-fuel cooking: inspect monthly.
- High-volume operations, including 24-hour, charbroil and wok cooking: inspect quarterly.
- Moderate-volume operations: inspect semiannually.
- Low-volume operations, such as seasonal or occasional-use kitchens: inspect annually.
When does cleaning happen?
Inspection and cleaning answer different questions. Inspection checks the condition of the system. Cleaning removes deposits when the system requires it. Actual cooking, fuel, operating hours and observed buildup can justify more frequent service than the baseline inspection table.
Ask the qualified technician to document the findings and recommended next visit. A local authority or applicable equipment requirement may call for a shorter interval. Do not choose a cleaning schedule solely from a restaurant label such as café or bar.
What to tell the service company
- Type of cooking equipment and any solid fuel.
- Hours of operation, volume and any recent menu change.
- Date and scope of the last inspection and cleaning.
- Reports of inaccessible ductwork, damaged access panels or roof restrictions.
- Any instruction or deadline from the local authority.
The full exhaust path matters
The hood is only one part of the system. Ask what the quoted work covers from the filters and plenum through the duct and exhaust fan, how access will be provided, and how uncleaned or inaccessible areas will be recorded. A hood exterior polish does not describe the condition of hidden ductwork.
Keep a record that follows the kitchen
Keep the written report, date, company and technician details, photos where supplied, areas not cleaned, findings and recommended follow-up. If the menu or operating hours change, revisit the schedule. A service certificate documents work; it does not replace an authority inspection or guarantee an insurance claim.
Source and scope
Reviewed September 30, 2026. Confirm the locally adopted edition and requirements for your property. The committee record documents the inspection table; it is not a substitute for the adopted standard.
FAQ
Is the NFPA 96 frequency table a fixed cleaning schedule?
It is a baseline schedule for inspecting grease buildup. Cleaning is based on system condition and applicable requirements, so inspection and cleaning intervals need not be identical.
Does solid-fuel cooking change the interval?
Yes. The baseline grease-inspection category for solid-fuel cooking is monthly. Other equipment and maintenance requirements can also apply.
Are moderate-volume kitchens quarterly?
The baseline inspection category for moderate-volume cooking is semiannual. High-volume operations are quarterly. The required cleaning frequency may be shorter based on actual buildup and local requirements.
Who confirms the schedule for my property?
Confirm it with a qualified kitchen-exhaust technician and the authority having jurisdiction, using the adopted code, equipment requirements and actual system condition.
Get your quote
Start with your name and one way to reach you. We will confirm the kitchen details before preparing a written quote. No obligation.
Prefer to talk? Call (713) 912-2151.