RESTAURANT HOOD CLEANING
DONE RIGHT!

There isn’t a one-size-fits-all answer for how often restaurant hoods need cleaning. The frequency depends on a few factors:

Volume of cooking: Places that cook a lot, like 24-hour restaurants or fast food need cleaning more often – monthly is recommended.
Type of cooking: Cooking with high heat or a lot of grease, like charbroiling or wok cooking, means more frequent cleaning, typically quarterly.
Type of fuel: Wood or charcoal burning stoves require the most frequent cleaning, sometimes monthly.

Here’s a general guideline:

Monthly: Wood-burning or charcoal-burning stoves, high-volume restaurants
Quarterly: Above-average to high volume restaurants, cafeterias, hotels
Biannually: Average volume restaurants
Annually: Low-volume restaurants, seasonal businesses

Beyond these guidelines, it’s important to inspect your hood system for grease buildup monthly and have a professional clean the entire exhaust system, including the ductwork, at least once a year.

Remember, the best practice is to clean the hood as soon as it’s heavily greased up, regardless of the schedule. This can help prevent fires and keep your kitchen safe.

Fire safety regulations, as overseen by the FDNY in New York, for example, are rooted in the local codes but also draw extensively from the national guidelines established by NFPA 96. This approach demonstrates the FDNY’s acknowledgment of NFPA’s authority in setting up effective fire prevention practices for kitchens. By integrating these standards into their regulatory framework, the FDNY ensures that restaurants in New York City adhere to both local and national safety standards.

The same is true for restaurants in New Jersey and South Florida. 

It’s crucial to recognize that grease accumulation in kitchen exhaust systems is a major contributor to restaurant fires, representing around 5% of all fire incidents in the United States. Annually, these fires result in significant financial losses and personal injuries.

Research conducted by the National Fire Protection Association highlights the importance of diligent maintenance of kitchen exhaust systems. A notable study from 2017 found that proper restaurant hood cleaning resulted in a remarkable 58% reduction in the number of fire outbreaks. This data emphasizes the vital importance of a properly maintained exhaust system in safeguarding restaurants, their employees and patrons.

Restaurant hoods are subject to regular inspections by fire code officials. To ensure that your hood passes inspection, it is important to have it cleaned regularly by a locally certified professional. In addition to regular cleaning, you should also have your restaurant hood inspected by a fire code official at least once a year. This will help to identify any potential problems before they cause a fire.

To avoid fines and kitchen hazards, businesses should schedule routine inspections of their kitchen’s equipment, electrical systems, and fire safety devices, while storing combustible materials away from heat sources.  Beyond restaurant hood cleaning, make sure that all fire extinguishers are properly serviced and inspected, keep grease traps clean and properly maintained and ensure electrical wiring is properly maintained.

In 2021 there were over 5,000 restaurant fires that caused over $172 Million in damages. By following these simple tips, New York City, New Jersey and South Florida restaurants can keep their kitchens safe and compliant, and protect themselves from costly fines.

Proper restaurant hood cleaning isn’t just about aesthetics – it’s crucial for preventing fire hazards and ensuring optimal airflow. Here’s how to keep yours looking and working great, even between professional cleanings:

1. Wipe down the hood with a degreaser daily.

• Use a degreaser specifically designed for kitchen surfaces, such as stainless steel cleaner or a homemade solution of vinegar and water.
• Apply the degreaser to a microfiber cloth and wipe down the entire hood, including the bottom, sides, and back.
• Pay special attention to areas where grease tends to splatter, such as around the knobs and controls.

2. Remove any spilled grease immediately.

• The longer grease sits, the harder it is to remove.
• If the grease has hardened, you can use a scraper to gently remove it.

3. Clean the baffle filters regularly.

• How often you need to clean the baffle filters depends on how often you use your range hood. Generally, it’s a good idea to clean them at least once a month.
• Some filters can be cleaned in the dishwasher, while others need to be soaked in hot, soapy water.
• Once the filters are clean, be sure to dry them completely before reinstalling them.

By following these simple tips, you can maintain a clean, efficient, and fire-safe range hood that adds safety to your kitchen. Remember, regular upkeep between professional cleanings is key to an efficient and safe exhaust system.

A dirty restaurant hood is not just an eyesore; it’s a fire hazard that can have devastating consequences for your business and the safety of your staff and customers. Grease buildup in your hood can easily ignite, leading to a raging fire that can engulf your kitchen, spread to other parts of your building, and even cause structural damage. According to the National Fire Protection Association (NFPA), approximately 51,000 restaurant fires occur annually, causing an estimated $154 million in property damage.

In addition to the immediate risk of fire, improper restaurant hood cleaning can also compromise indoor air quality, leading to health problems for your staff and customers. Grease particles can clog ventilation systems, trapping harmful fumes and smoke inside your kitchen. These fumes can cause respiratory problems, headaches, and even nausea. Prolonged exposure to these fumes can lead to more serious health conditions, such as asthma and bronchitis.

Beyond restaurant hood cleaning, preventing kitchen fires requires a comprehensive approach that includes regular equipment inspections, staff training, and proper storage of flammable materials. Implementing a strict no-tolerance policy for unsafe practices is crucial.

Did you know, a significant number of restaurant fires are caused by human error? Most often, there were clear warning signs that had been ignored. In addition to taking the necessary steps to keep your restaurant hoods and exhaust systems clean, educate your staff about the risks and enforce safety protocols. By taking a proactive stance, you can significantly reduce the likelihood of fires and associated local  fines.