Restaurant Kitchen Hood Cleaning Facts

As an exhaust hood cleaner, you’ll be responsible for cleaning hoods, ducts, exhausts, fans and vents, as well as removing the waste and cleaning up the site afterwards.

Excess grease can put a kitchen crew at risk of a grease fire. As a certified cleaner, you will need to adhere to current NFPA 96 standards, as laid out by the National Fire Protection Association, to prevent such occurrences.

Visit your county clerk to get your business license. If you don’t intend to hire employees, you may choose to work as a sole proprietor, which requires no further steps.

However, if you intend to have employees, you will need to incorporate or form a limited liability company. Doing so will afford you a degree of personal liability protection that you won’t have as a sole proprietor.

Some services and products are necessities in the food industry. Hood cleaning is one example. An average of 50 grease hood or exhaust fan fires damaged restaurants each year between 2000 and 2004.

The fires resulted in about one million dollars in annual damages. Restaurants must follow federal, state and local laws on hood cleaning care.

The National Fire Protection Association’s (NFPA) Code, followed by most fire inspectors and insurance companies, states that hoods should be cleaned by people who are properly trained.