Most restaurants pay somewhere in the low hundreds of dollars per visit for a straightforward single-hood system, while large or heavily loaded systems with long duct runs and rooftop fans can run into four figures. The honest answer is a range, because the price is driven by the size and condition of the system, not a flat menu rate — and the total annual cost depends on how often NFPA 96 requires your type of cooking to be cleaned.
What actually drives the price
A kitchen exhaust cleaning is not just wiping the hood canopy. A complete NFPA 96 cleaning covers the hood, the filters, the full length of ductwork, and the exhaust fan, down to bare metal. The main cost drivers are:
Number and size of hoods. Each additional hood adds filters, plenum area, and usually its own duct run. A single 8-foot hood is a very different job than a line of three hoods over a busy hot line.
Duct length and configuration. Horizontal runs, multiple elbows, and long vertical risers take more time and often require access panels. If your system lacks adequate access panels, expect the first proper cleaning to cost more, because the contractor may need to install them to reach the entire duct interior — something NFPA 96 anticipates.
Fan location and roof access. A rooftop upblast fan that can be reached by an interior ladder is cheap to service. A fan on a steep roof or a high-rise setup that requires special access adds labor and safety time.
Grease load and time since last cleaning. A system cleaned on schedule takes far less time than one that has been skipped for a year. Heavy solid-fuel or charbroiler residue is slower to remove than light grease film.
Frequency and contract terms. Many companies discount recurring service on a quarterly or semiannual contract compared to a one-off emergency cleaning. After-hours work is standard in this trade (kitchens must be shut down and cool), but rush or overnight scheduling around your hours can affect price.
Frequency is the bigger budget number
The per-visit price matters less than how many visits you need per year. NFPA 96 sets inspection frequency by cooking volume and fuel type in its cleaning-frequency table: systems serving solid-fuel cooking (wood- or charcoal-fired) are inspected monthly; high-volume operations such as 24-hour restaurants and heavy charbroiling, quarterly; moderate-volume cooking, semiannually; and low-volume operations like churches, seasonal kitchens, and senior centers, annually. The system is then cleaned whenever inspection finds grease accumulation above the standard's threshold. See our guide to NFPA 96 cleaning frequency for how to classify your kitchen.
A moderate-volume restaurant on a semiannual schedule might spend well under a thousand dollars a year; a charbroiler-heavy operation on quarterly service will spend several times that. Budget by frequency first, then compare per-visit quotes.
What a legitimate quote should include
A quote worth comparing should be written after the contractor has seen the system — or at minimum asked detailed questions about hood count, duct routing, fan type, and roof access. It should spell out:
- Cleaning of hood, filters, accessible ductwork, and fan to bare metal per NFPA 96
- Installation of access panels if needed (often priced separately, and legitimately so)
- Polishing and reinstallation of filters, or a note if filters need replacement
- A service report with before-and-after photos and a certification sticker on the hood
- Notation of any areas that were inaccessible and why
Suspiciously low flat rates often mean a "hood shine" — the visible canopy gets degreased while the duct and fan, where fires actually start, are left untouched. Insurers and fire marshals have seen this pattern for decades, which is why the after-photos and the written report matter more than the sticker on the hood.
Costs beyond the cleaning itself
Plan for a few related line items over time:
Access panel installation. A one-time cost on older systems that were built without them.
Filter replacement. Baffle filters warp and gap with age; replacing them is inexpensive compared to what a filter gap does to your duct.
Fan service. Cleaners will report worn belts, failing bearings, or hinge kits needed for safe fan access; those repairs are usually separate trades or separate line items.
Deficiency corrections. If an inspection (see kitchen exhaust inspection) turns up code issues — improper duct materials, missing fire-wrap, non-listed fans — corrections can cost far more than any cleaning. Better to find them on a report than after a fire-marshal visit or an insurance claim denial.
Why skipping cleanings is the expensive option
Kitchen exhaust grease is the fuel for the classic restaurant duct fire, which is exactly why NFPA 96 exists and why insurance carriers ask for cleaning documentation. A lapsed cleaning history can surface at the worst times: fire-marshal inspections, insurance audits and renewals, and claim investigations after a fire. Many operators discover that the cheapest cleaning they ever bought was the one that kept a claim from being contested. Keep every service report, photo set, and sticker record in your compliance file.
How to choose and verify a provider
Price-shop, but verify before you sign. Ask whether technicians hold current certifications from IKECA (the International Kitchen Exhaust Cleaning Association) or an equivalent recognized training program, and confirm the company carries liability insurance appropriate for hot work and roof work. Require before-and-after photos of the duct interior and fan — not just the hood — with every service, along with a written report noting anything inaccessible. A proper service sticker on the hood should show the company, date, and areas not cleaned, which is what a fire inspector will look for. See hood cleaning certification for what the credentials mean. HoodCleaningCompare is an independent directory built from source-backed public records; we list providers and their documented credentials, but we do not certify or endorse any company — verify certifications and insurance directly before hiring.