How Often NFPA 96 Requires Hood Cleaning
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NFPA 96 sets the inspection and cleaning schedule for commercial kitchen exhaust systems. Frequency is driven by cooking volume, not by preference.
| Type of cooking operation | Required frequency | Typical example |
|---|---|---|
| Solid fuel cooking | Monthly | Wood or charcoal fired equipment builds deposits fastest. |
| High volume cooking | Quarterly | 24-hour operations, charbroiling and wok cooking. |
| Moderate volume cooking | Semi-annually | The schedule most sit-down restaurants fall under. |
| Low volume cooking | Annually | Churches, seasonal kitchens, day camps and senior centers. |
A system past its cleaning date is a fire code violation. The practical cost is not the fine, it is the insurance position after a fire and the risk of being shut down mid-service.
What to keep on file
Most jurisdictions expect the cleaning contractor to hold certification from a body such as IKECA, and to leave behind dated photo documentation of the bare metal result.
Where this comes from
- NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations — National Fire Protection Association
- Kitchen exhaust cleaning certification — IKECA