Frequently Asked Questions About Hood Cleaning Services
We get these hood cleaning questions a lot. Here are our best answers...
How long does a hood cleaning take?
Most of our hood cleaning services require about four hours from setup to final walk-through. Multi-fan systems or neglected kitchen exhaust systems can take longer, while well-maintained systems may take slightly less time. During your free inspection, we explain how long your specific job will take so your restaurant can plan around the cleaning without disruption.
How much does hood cleaning cost?
Hood cleaning prices in Northern Michigan typically start at $547 for a standard one-fan restaurant hood system. Additional systems are $274 each. The final price depends on the level of grease buildup, number of fans, length and condition of the ductwork, roof access, and any NFPA 96 compliance issues. Every new client receives a free on-site kitchen exhaust inspection so you know exactly what your system needs and what the total cost will be before any work begins.
What is included in a professional hood cleaning service?
A complete hood cleaning includes degreasing the hood canopy, soaking and cleaning the filters, cleaning the ducts, washing the exhaust fan and fan blades, inspecting the fan housing, and checking rooftop grease containment. Every service is performed to NFPA 96 standards, and your entire kitchen exhaust system is cleaned down to bare metal for maximum safety and airflow.
How often should my restaurant hood system be cleaned?
Most restaurants require quarterly hood cleaning to stay compliant with NFPA 96 and insurance regulations. High-volume kitchens like grills, fryers, or solid-fuel operations often need monthly service. Low-volume cooking or steam-based environments may qualify for six-month intervals. We match your cleaning frequency to your cooking volume so your restaurant remains safe and compliant year-round.
What happens if I don’t clean my kitchen exhaust system regularly?
Skipping hood cleanings can lead to severe grease buildup inside the ducts, hood, and exhaust fan. This increases the risk of a kitchen fire, restricts airflow, strains your fan motor, and can cause grease to spill onto the roof where it damages the membrane. Neglect also leads to insurance violations, health department issues, and costly emergency repairs. Regular hood cleaning protects your staff, your equipment, and your entire operation.
How do I know if my kitchen exhaust system needs cleaning?
The only reliable method is a hands-on inspection by a certified hood cleaner. During your free inspection, we check grease levels in the hood, ducts, and fan, assess airflow, examine the filters, and look for NFPA 96 compliance issues. If grease accumulation exceeds safe levels, a cleaning is required.
Do I need a certified hood cleaner?
Yes. NFPA 96 requires that kitchen exhaust systems be cleaned by “properly trained, qualified, and certified” individuals. Certified hood cleaners follow correct procedures, understand duct access, handle rooftop safety, and know how to bring a system into compliance. Certification protects you from liability and ensures a safer kitchen.
Do you clean the ducts and exhaust fan, or just the hood?
We clean the full kitchen exhaust system. That includes the hood canopy, filters, vertical and horizontal ducts, exhaust fan blades, fan housing, and rooftop grease containment. Many companies only clean what you can see. We clean the entire system, which is the only way to stay compliant and safe.
What is NFPA 96 and why does it matter?
NFPA 96 is the national fire code that governs commercial kitchen exhaust systems. It outlines how often a system must be cleaned, what must be cleaned, and how thoroughly it must be cleaned. Insurance companies and fire inspectors use NFPA 96 standards when evaluating a restaurant. When we clean your system, it is cleaned to NFPA 96 compliance every time.
Do restaurants legally have to clean their hood systems?
Yes. Commercial kitchens are required by fire code and health regulations to maintain their hood, duct, and exhaust systems. Failure to comply can result in citations, fines, insurance policy violations, or even being shut down. Regular hood cleaning is considered mandatory fire prevention.
Can hood cleaning be done during business hours?
Hood cleaning is almost always done after the restaurant closes or before it opens. The process involves water, degreaser, and pressurized equipment. To keep your kitchen safe and operational, we schedule cleanings overnight or early morning, whichever works best for your team.
How do you protect my kitchen during the cleaning process?
We tarp and seal all equipment, prep tables, and sensitive areas to protect from overspray and runoff. We use commercial-grade containment setups that ensure water and degreaser stay exactly where they’re supposed to be. Your kitchen is left clean, safe, and ready for service.
Do you clean rooftop exhaust fans and grease containment systems?
Yes. We remove grease buildup from the exhaust fan, blades, and housing. We also inspect rooftop grease containment, remove excess grease, and check for roof membrane damage. Rooftop maintenance is critical because unchecked grease can cause roof fires and costly repairs.
Do you provide before-and-after photos?
Yes. Every cleaning includes a full photo report of your hood, ducts, and exhaust fan, along with inspection notes. You’ll always know exactly what was cleaned and what needs attention, and you can show inspectors or insurance providers if needed.
What areas do you serve?
We provide hood cleaning services across Northern Michigan, including Traverse City, Ludington, Cadillac, Manistee, and surrounding regions. We service restaurants, bars, cafés, food trucks, and any commercial kitchen with a hood system.
