Hood Cleaning Schedule Guide

When fire inspectors and health officials walk through your kitchen, your hood system is one of the first things they examine. If they see grease buildup, rusted access panels, or no proof of your last cleaning, you’ll likely get a hefty fine or closure notice. But if you keep up with regular cleanings, stay on top of any problems, and use tools like checklists and digital monitoring logs (like FoodDocs), you’ll make sure your hood is clean, compliant, and ready for inspections at all times.

Chicago Hood Cleaning right cleaning schedule depends on several factors, including how much and what kind of cooking you do in your kitchen. High-volume food establishments, such as fast-food restaurants or 24-hour establishments, should have their hoods cleaned at least monthly. Medium-volume culinary businesses, such as restaurants or cafes, should schedule hood cleaning every three months. Low-volume establishments, such as day camps or seasonal restaurants, should have their hoods cleaned semi-annually.

It’s also important to perform visual inspections between cleanings. If you notice visible residue on the hood surfaces or reduced airflow, it’s a good idea to shorten the interval of your next cleaning. You should also consider bringing in professionals to thoroughly clean the entire ventilation system, including hard-to-reach parts like ductwork and fans. When choosing a professional cleaner, ask whether they follow NFPA 96 guidelines and are trained to inspect the full ventilation system. Then you’ll know they’re doing it all, not just wiping down the easy-to-reach parts.

“Chicago Hood Cleaning – Kitchen Exhaust Cleaners
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1608 S Ashland Ave Unit 27317, Chicago, IL 60608
(779) 223-0319