Restaurant Hood Maintenance: The Complete Guide to Cleaning, Compliance & Safety

Grease is sneaky.
It builds up fast, hides in tight corners, and quietly turns your kitchen into a ticking time bomb.

If you’re only cleaning what’s visible under the hood, you’re not maintaining your ventilation system — you’re delaying the problem.

Commercial kitchen hood maintenance isn’t just about wiping down filters.
It’s about keeping your kitchen safe from fires. Staying compliant during inspections. And making sure your ventilation system doesn’t give up mid-service.

Yet most restaurant teams don’t really know what “hood maintenance” means — beyond a quick scrub or a quarterly deep clean.
They mix up cleaning with inspection. Forget about the ductwork. Miss early signs of trouble.
And that’s how small oversights turn into $10,000 problems.

👉 This guide is here to fix that.
We’ll walk you through everything you need to know to maintain your hood system the right way — whether you’re managing a fine dining kitchen or running a multi-unit group.

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1. What’s Included in Restaurant Hood Maintenance?

When most people think of “hood maintenance,” they picture grease removal and maybe a filter swap. But proper maintenance goes far beyond surface cleaning.

To avoid fire hazards, system breakdowns, or failed inspections, it’s essential to understand the three distinct levels of hood upkeep — and who should handle what.

🔹 1. Cleaning

What it is: The routine removal of grease, dust, and debris from filters, hood surfaces, and visible duct openings.
Who does it: Usually handled in-house (daily/weekly) or by cleaners (monthly).

Includes:

• Filter cleaning or replacement
• Surface degreasing (hood exterior, backsplash)
• Basic spot checks of visible areas

🔹 2. Preventive Maintenance

What it is: Scheduled servicing to keep the system running efficiently and avoid wear-related failures.
Who does it: Typically done by trained professionals.

Includes:

• Motor and fan lubrication
• Belt tension and wear inspection
• Tightening of mounting hardware
• Airflow testing
• Electrical and safety checks

🔹 3. Technical Inspection

What it is: A deeper check to assess compliance, performance, and risks — often required by insurers or inspectors.
Who does it: Licensed hood or HVAC maintenance providers.

Includes:

• Full ductwork inspection (including non-visible areas)
• Fire suppression system integration check
• Documentation for fire code / NFPA 96 compliance
• Identification of upcoming repairs or upgrades

🚫 What kitchen teams often miss:

• Thinking clean = maintained
• Never checking airflow or motor function
• Ignoring what’s happening inside the ductwork
• Forgetting to log maintenance for compliance purposes

Keeping your hood “looking clean” isn’t enough.
True hood maintenance is a structured system of routine cleaning, mechanical checks, and technical inspections — done at the right frequency.

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2. Why Hood Maintenance Matters

A dirty or neglected hood isn’t just a cosmetic issue — it’s a risk multiplier.

Here’s what’s really at stake when maintenance is skipped or inconsistent:

🔥 Fire Hazards

Grease + heat + airflow = danger.
Even small grease buildups can ignite, especially near fan motors or in hidden duct areas.

Over 60% of restaurant fires start in the kitchen — and a major portion of them involve the hood or ductwork.

🧾 Compliance & Inspections

Local health departments, fire marshals, and insurers all have one thing in common: they check your hood system.

Lack of documentation, visible grease, or poor airflow can lead to:

• Fines or failed inspections
• Insurance claims being denied
• In some cities, forced closures until cleaned

💨 Air Quality & Comfort

Poorly maintained hoods lead to:

• Lingering smoke and odors
• Excess heat trapped in the kitchen
• Uncomfortable working conditions for the team

If your staff is sweating and your guests can smell the fryer — you may have a maintenance problem.

💸 Downtime & Costly Repairs

Without proper servicing:

• Motors wear out faster
• Belts snap without warning
• The whole system can go down mid-service

A monthly check-up costs a fraction of a last-minute emergency repair or motor replacement.

🧬 Equipment Longevity

Hood systems aren’t cheap.
Maintenance = longer lifespan = better ROI.

Letting grease and vibration wear down the system over time is like running a car without oil changes. It will break — just a matter of when.

Well-maintained hoods are safer, quieter, cooler, more efficient — and less likely to get you in trouble.

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3. Restaurant Hood Maintenance Checklist

Keeping your restaurant hood in top shape isn’t just about wiping down what’s visible. Proper maintenance involves a series of recurring actions—some handled by your kitchen team, others by certified professionals.

This section breaks down what should be done, how often, and by whom—so you can stay safe, compliant, and efficient.

1. Clean the Hood Filters (At Least Weekly)

Hood filters are your first line of defense against grease buildup. When clogged, they restrict airflow, strain your exhaust system, and create a serious fire hazard.

Every week (or more often in high-volume kitchens), remove the filters, soak them in a degreasing solution, scrub with a soft brush, rinse with hot water, and let them dry fully before reinstalling.

This task should be handled by your kitchen team—but only if they’re trained on proper cleaning methods.

2. Degrease the Exhaust Ducts (Monthly or Quarterly)

Unlike the filters, the inside of your duct system is invisible—but far more dangerous when neglected. Over time, grease builds up along the duct walls, especially near bends and fans. That buildup becomes highly flammable.

Depending on your cooking volume and local code, you should schedule a professional duct cleaning every 1 to 3 months. A certified tech will use scraping tools, chemical agents, or high-pressure steam to fully remove grease from the system.

This is not a DIY job—it requires specific tools, access procedures, and proper waste disposal.

3. Inspect the Fan Motor and Belts

Your exhaust fan is the engine of your ventilation system. If the motor is running too hot, vibrating, or making strange noises, it could fail soon—shutting down your entire kitchen exhaust.

Have a technician check the fan housing, belts, bearings, and motor alignment every few months. In some models, the fan may require lubrication. Catching wear early will prevent breakdowns and extend equipment life.

4. Test the Airflow and Suction

Even if everything looks clean, your airflow tells the real story. Poor suction usually means a blockage, a failing fan, or improperly sealed ducts.

Simple smoke tests or visual indicators (like steam not pulling upward) can be done by your staff. But if airflow seems reduced or inconsistent, bring in a technician to run a full pressure test.

5. Check Seals, Screws, and Mounts

Hood systems take a beating—vibrations from the fan, heat cycles, and daily cleaning can cause screws to loosen and seals to degrade. If parts shift or come loose, you risk leaks, noise, or worse: collapse.

Inspect your hood’s housing, panel joints, filters brackets, and light fixtures regularly. Tighten any loose fittings and replace cracked seals.

6. Maintain a Maintenance Log

All maintenance—internal or professional—should be tracked in a centralized logbook or digital system. This is your safety net.

It helps identify recurring issues, provides proof of compliance for inspectors, and keeps everyone on the same page.

Even a simple spreadsheet with dates, tasks, and initials can go a long way toward preventing oversights.

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Proper hood maintenance isn’t just one person’s job—or a one-time effort. It’s a shared routine that protects your staff, your kitchen, and your business.

Train your team to handle the weekly basics. Partner with qualified pros for the deeper, riskier work. And don’t skip the documentation—it’s what proves you’re doing things right.

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4. How Often Should You Service a Restaurant Hood?

There’s no one-size-fits-all answer when it comes to hood maintenance frequency. The right schedule depends on how much you cook, what you cook, and what your local fire code requires.

But there are industry standards—and ignoring them can mean grease fires, failed inspections, or costly repairs down the line.

General Guidelines by Kitchen Volume

Here’s a practical breakdown of how often most restaurants should service their hood systems:

• Hood Filters → Weekly
  • These trap airborne grease and need frequent attention. In high-volume kitchens, daily cleaning may be necessary.
• Exhaust Duct Cleaning → Monthly to Quarterly
  • NFPA 96 (the U.S. fire code standard) recommends:
    • Monthly for solid-fuel or high-grease kitchens (fried chicken, burgers, etc.)
    • Quarterly for moderate-volume kitchens (casual dining, mixed menus)
    • Semi-annually for low-volume operations (fine dining, hotel breakfast service)
• Fan Motor and System Inspection → Every 3 to 6 Months
  • Catch worn belts, dirty motors, or unbalanced fans before they fail.
• Full System Inspection by a Pro → At Least Twice a Year
  • For both safety and compliance, certified professionals should inspect your full hood and duct system at regular intervals—even if everything seems fine.

Tailoring to Your Restaurant Type

Let’s compare two extremes:

• High-volume fast food kitchen
  • Grease-heavy, long hours, constant fryers → Needs weekly or monthly full cleaning and monthly duct service
• Fine dining restaurant
  • Lower grease output, limited hours → Can often follow a quarterly or semi-annual cleaning schedule

Local Regulations May Set Minimums

Health departments, fire marshals, and insurance providers often impose specific standards. If your cleaning log or inspection records don’t match those requirements, you risk citations—or worse, denied claims in case of fire.

Always double-check your city’s fire code and make sure your maintenance schedule aligns.

Better Safe Than Sorry

Skipping a cleaning might save a few hours today—but a clogged duct or overheated motor can shut down your kitchen for days. And if inspectors show up unannounced? You’ll want your maintenance history solid and up to date.

In short: service often enough to stay ahead of the risk, not just to check a box.

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5. Signs You Might Be Skipping Critical Commercial Hood Maintenance

Not all maintenance issues announce themselves with alarms or shutdowns. Most start subtly—until one day, your kitchen smells like smoke, the airflow drops, or the fire marshal hands you a violation.

Spotting the early warning signs can save you from major downtime, safety hazards, and expensive repairs.

1. Grease Is Visible Where It Shouldn’t Be

If you’re seeing buildup on:

• The exterior of the hood
• Ceiling tiles near the hood
• The edges of filters or duct access panels

…it likely means internal components are overdue for a cleaning. Grease spreads fast and creates a serious fire risk.

2. Airflow Feels Weak or Uneven

Staff complaining that smoke or steam hangs in the air? That’s often the first sign your filters or ducts are clogged. Poor airflow can affect:

• Cooking consistency
• Working conditions for your team
• Compliance with ventilation requirements

3. Unusual Noises from the Fan or Motor

A hood fan should hum—not rattle, squeak, or grind. Strange noises could indicate:

• Loose belts or mounts
• Dirt and grease buildup on the blades
• An overworked or failing motor

Ignoring these can lead to full motor failure—often at the worst time.

4. Lingering Odors or Excess Condensation

If food smells hang around long after service, or if moisture builds up around your hood system, it’s a sign your exhaust isn’t doing its job. This often ties back to:

• Blocked ductwork
• Dirty filters
• Underperforming fans

5. Failed (or Barely Passed) Inspections

If a fire safety or health inspector raises concerns about grease levels, airflow, or cleaning logs—take it as a clear signal your maintenance plan needs help.

Even a warning is a red flag. Don’t wait for a citation or a forced shutdown to act.

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The best time to act is before these signs show up. But if you’re seeing one—or several—it’s time to reevaluate your hood maintenance schedule, your service provider, or both.

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6. What a Professional Hood Maintenance Includes

A professional hood maintenance visit is more than just a quick wipe-down. It’s a structured, technical intervention designed to keep your ventilation system safe, compliant, and fully operational—especially in high-demand kitchens.

Too many restaurants assume their team’s weekly cleaning is “enough.” It’s not. Here’s what a proper professional service actually includes—and why it matters.

1. Deep Cleaning of Internal Components

Pros don’t just clean what’s visible. They access and degrease:

• Interior hood surfaces
• Fan blades and motor housings
• Plenum and accessible ductwork
• Grease containment systems

They use heavy-duty degreasers and high-pressure equipment (sometimes even steam cleaning) to break down layers of hardened grease you can’t tackle with a sponge.

2. Mechanical Checks and Preventive Maintenance

A good technician will also inspect and service key mechanical components:

• Exhaust fan belts (check for wear, adjust tension)
• Motor mounts and brackets (tighten if loose)
• Fan operation and noise (identify early failure signs)
• Hood lights and safety switches

They’ll often lubricate moving parts or recommend preventive repairs before something breaks mid-service.

3. Airflow & Suction Testing

To ensure your hood is ventilating properly, pros will often measure:

• Cubic Feet per Minute (CFM) of air movement
• Static pressure in the ducts
• Backdrafts or airflow imbalances

These tests help detect issues like clogged ducts, failing fans, or improperly sized systems—before they affect service or trigger compliance problems.

4. Inspection Logs & Compliance Reporting

Depending on your jurisdiction, professional hood maintenance must follow strict standards like NFPA 96 or local fire codes.

A certified provider will:

• Provide dated service logs and technician credentials
• Deliver photo documentation (before/after)
• Tag the system with inspection dates and next due service
• Flag any code violations or urgent safety issues

These records are essential for passing fire inspections and staying covered by insurance.

5. Maintenance Frequency Recommendations

At the end of each visit, a good provider doesn’t just leave quietly. They’ll advise you on:

• How often you should clean each component
• What you can handle in-house
• When to schedule the next deep clean or inspection

This isn’t just helpful—it’s necessary to avoid gaps in your maintenance schedule.

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If your current vendor just cleans the filters and wipes down the exterior hood, they’re not doing professional maintenance. Proper hood care is technical, regulated, and requires trained eyes.

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7. How Boh Helps Keep Your Hood in Top Shape

Hood maintenance isn’t just about cleaning—it’s about staying consistent, compliant, and ahead of problems.

At Boh, we help restaurants stick to the right schedule, coordinate trusted professionals, and track what’s been done across all locations.

You don’t have to guess if a duct was cleaned or when the fan was last inspected.
You know—because it’s logged, documented, and visible.

The goal: fewer surprises, safer kitchens, and one less thing to worry about.

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Conclusion

Maintaining your kitchen hood isn’t just a checklist item—it’s a safety measure, a compliance requirement, and a smart operational habit.

Neglect leads to buildup.
Buildup leads to downtime, failed inspections, and serious fire risks.

Good maintenance isn’t about doing everything yourself.
It’s about knowing what needs to be done, how often, and by whom—and putting a system in place to make sure it happens.

If you take one thing from this guide, it’s this:
Cleaning filters is not enough.

To keep your hood (and your kitchen) in top shape, you need:

• A clear schedule
• Reliable pros for the deeper work
• And visibility across the board

Stay consistent. Stay safe. Stay ahead.

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FAQ: Restaurant Hood Maintenance

How often should a restaurant hood be serviced?

It depends on your kitchen volume and cooking style. As a general rule:

• Filters should be cleaned weekly
• Ducts should be degreased monthly or quarterly
• Technical inspections should be done 2x per year

High-volume kitchens (like fast food or BBQ) may need more frequent service.

Can I just clean the hood filters and skip the ducts?

No. Filters only trap surface-level grease. Ducts, fans, and internal components accumulate grease over time—and that’s where fire risk builds up. Skipping duct maintenance is a common but dangerous shortcut.

What’s the difference between cleaning and maintenance?

• Cleaning = removing visible grease and dirt (filters, surfaces, ducts)
• Maintenance = inspecting and servicing the whole system (motor, airflow, safety features, fixings)

Both are necessary. One without the other is incomplete.

Do I need a certified provider for hood maintenance?

For duct degreasing and inspections, yes—especially to comply with local fire codes (like NFPA 96). Certified vendors can also provide documentation in case of insurance or health inspections.

Does Boh handle duct cleaning and inspection?

Yes. Boh works with vetted professionals to handle every part of hood maintenance—from filter cleaning to full system inspections—on a schedule that fits your kitchen. And we track everything, so nothing falls through the cracks.

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