Cleaning frequency depends on your kitchen's cooking volume and methods. According to NFPA 96 standards:

• Monthly for solid fuel cooking operations

• Quarterly for high-volume operations (e.g., 24-hour cooking, charbroiling, wok cooking)

• Semi-annually for moderate-volume operations

• Annually for low-volume operations (e.g., churches, day camps)oes here

A comprehensive service should clean the entire exhaust system, including:

• Hood interior and exterior

• Grease filters

• Ductwork

• Exhaust fans

• Plenum areas
  Additionally, the service should provide before-and-after photos and a certificate of compliance.

Regular cleaning:

• Reduces fire hazards by removing grease buildup

• Ensures compliance with fire and health codes

• Improves air quality and kitchen efficiency

• Extends the lifespan of your exhaust system

Neglect can lead to:

• Increased risk of kitchen fires

• Health code violations and potential fines

• Unpleasant odors and poor air quality

• Reduced efficiency of the exhaust system

Signs include:

• Visible grease buildup

• Strong, persistent odors

• Smoke not properly venting

• Dripping grease
  Regular inspections can help determine the need for cleaning