How Often Do I Need to Have My Restaurant Kitchen Hood Exhaust System Cleaned?

Most restaurant fires originate on cooking appliances and spread into the kitchen's exhaust system, according to the National Fire Protection Association (NFPA). If the exhaust system is full of grease, that's fuel for the fire.

Having your kitchen exhaust system inspected and cleaned is not only a good idea; it's required by law. The NFPA mandates regular inspections and cleanings, as do state and local fire codes. Inspection frequency, as described by NFPA guidelines, must be:

• Monthly for systems serving solid fuel cooking operations
• Quarterly for systems serving high-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking
• Semiannually for systems serving moderate-volume cooking operations
• Annually for systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses or senior centers

The inspection must include an examination of the entire exhaust system for grease buildup, and it must be performed by a someone who is properly trained and qualified. Most cities and towns require an official certification. A valid certification of inspection must always be kept on the premises to present to fire inspectors as requested.

The NFPA does not directly mandate the frequency of cleaning; that depends on the results of the inspection and local requirements. If the inspector deems that the system is contaminated with grease, a professional cleaning is required by a certified professional. After the cleaning, a certificate showing the date of the cleaning and the areas cleaned must be kept on hand. In some cases, only a portion of the system requires cleaning.

Inspectors use guidelines created by the International Kitchen Exhaust Cleaning Association (IKECA) to determine whether a cleaning is required. They measure the grease for depths ranging from zero to 0.125 inches, according to IKECA. Inspectors give one of four inspection grades: no grease buildup; acceptable grease buildup; cleaning required; and critical depth.

Costs and Methods of Kitchen Exhaust Cleaning

Most professional cleaning services charge an hourly rate ranging from $75-$150. The rate depends on factors like the condition of the exhaust system, the size of the cleaning crew (larger crews get the work done faster) and your geographic location.

There are three methods of exhaust system cleaning: manual scraping, pressure washing or steam cleaning. Scraping is less expensive, and it can be effective when done properly. But pressure washing and steam cleaning are preferred by the NFPA.

In some cases, a cleaning service will do a combination of both. Some of the duct-work may be difficult to access, which makes scraping impossible.

The Basic Ten: Top 10 Green Cleaners

The Basic Ten

Stock your cupboards with these ten products, and you can clean just about anything:

1) White vinegar: An antifungal that also kills germs and bacteria.

2) Baking soda: Eliminates odors and works as a gentle scouring powder.

3) Borax: Borax, the common name for the natural mineral compound sodium borate, eliminates odors, removes dirt, and acts as an antifungal and possible disinfectant. Use with care around children and pets, as it can be toxic if swallowed.

4) Hydrogen peroxide (3% concentration): A great nontoxic bleach and stain remover, as well as a proven disinfectant.

5) Club soda (fresh): A stain remover and polisher.

6) Lemon juice: A pleasant-smelling nontoxic bleach, grease-cutter, and stain remover.

7) Liquid castile soap: An all-purpose cleaner, grease-cutter, and disinfectant. “Castile” means the soap is vegetable-based, not animal-fat-based.

8) Corn meal: Great at picking up carpet spills.

9) Olive oil: Makes a wonderful furniture polish.

10) Pure essential oils: Adding all-natural, organic essential oils to your cleaning concoctions can add wonderful scents to your housekeeping endeavors. Some—such as lavender, peppermint, eucalyptus, lemongrass, and tea tree oils—also may have antibacterial, antifungal, or insect-repelling properties. 

Get the Scoop: Antibacterial, Disinfectant, and Sanitizers

The terms antibacterial, disinfectant, and sanitizer all sound very effective, official and medical but very few people really understand what these terms really mean. These claims are regulated by the USDS and EPA, so they have very specific definitions, and one should take a moment when learning about products that tout these claims. To use a term like “antibacterial” on a label, the manufacturer must run lab tests to prove they work, and then have these tests and the labels approved by the above agencies. When these claims are made on a cleaner you can be 100% sure of what the products does and does not do because of the regulations.

Antibacterial cleaners do not actually kill germs. To carry the claim of being an antibacterial a product must suppress the growth and reproduction of bacteria only. Think of these items more as a type of bacterial birth control. Many people think they kill all germs, but this is not the case. They also only work on bacteria, so any hope of destroying or controlling a virus or a fungus would be unfounded.

Sanitizers are used to reduce, but not eliminate, micro-organisms from an environment. The term reduced, when referring to Sanitizers, is defined by the products ability to remove micro-organisms down to such a level that the surface is considered safe by public health codes or regulations. Normally this is defined as killing 99.9% of micro-organisms when in use.

A Disinfectant destroys or irreversibly inactivates infectious micro-organisms, but not necessarily their spores. The technical measure to meet regulations for a disinfectant is that it must kill 99.9999% of micro-organisms. There are two types of disinfectants to consider: 1) Hospital-type and 2) General. Hospital-type disinfectants can sound extra impressive but to earn this claim the product only has to kill 3 common hospital micro-organisms, Staphylococcus aureus, Salmonella cholerasesuis and Pseudomonas aeruginosa. Unless you are cleaning a doctor's office or hospital, there is no need to waste your money on a hospital grade disinfectant. The normal residence does not have a lot of staph infection running around that needs to be killed. 
In all cases be sure to clearly read the labels on these products before you use them. Be mindful of things that can affect how well these products work. As an example, most sanitizers and disinfectants must be left on the surface being cleaned for a period of time to be effective. In some cases this is as long as 10 minutes. If the product is just sprayed on and then wiped off it will not provide the results you expect. If you have a client that really needs the benefits of these products, such as someone undergoing chemotherapy, you will want to be sure to give the product time to do the job.

Detail Cleaning Service works hard to be the number one instant booking cleaning service in new york city. As an office cleaning company we know how important it is to have employees at the office rather than sick in bed! We are now working with Uline products to provide disinfectants, sanitizers and antibacterials to your office for a low cost to you!