A complete restaurant exhaust cleaning removes grease from every accessible surface of the system — hood, filters, ductwork, and the exhaust fan on the roof — down to bare metal, following NFPA 96, the national standard for ventilation control and fire protection of commercial cooking operations. The job isn't finished until the crew signs and posts a certification sticker inside the hood documenting the date, the company, and any areas that couldn't be fully reached. Use this checklist to know what should happen during a visit and what your paperwork should show afterward.
Before the crew arrives
Confirm they're scheduling around your service interval, not guessing. NFPA 96 ties cleaning frequency to cooking volume and fuel type — solid-fuel operations need cleaning most often, high-volume 24-hour cooking next, moderate-volume kitchens quarterly, and low-volume or seasonal operations less frequently. Your local fire marshal or insurance carrier may set a stricter interval than the code minimum, so check your last certification sticker or ask your AHJ if you're unsure what applies to your kitchen.
Ask what "cleaning" includes in their quote. A legitimate quote should name the hood, filters, plenum, ductwork, and the exhaust fan — not just a filter swap. If the scope doesn't mention the fan or duct interior, ask why.
During the cleaning: what should get done
Filters removed and degreased or replaced. Grease filters (baffle or mesh) should come out for cleaning in a proper degreasing tank or dishwasher-grade equipment, not just wiped down in place.
Hood, plenum, and accessible duct scraped and degreased to bare metal. NFPA 96 specifically requires cleaning "to bare metal" — a glossy or slightly greasy sheen left behind means the job stopped short. Ask to see the interior surfaces after cleaning if you have any doubt.
Rooftop or exterior fan cleaned, and the fan hinge kit used if one exists. The fan should be tilted back (using a hinge kit, where installed) so the technician can clean the fan housing, blades, and the duct-to-fan connection — one of the most commonly skipped areas because it requires roof access and extra time.
Grease containment and fire dampers checked for buildup, if present, since blocked dampers defeat their purpose in a fire.
Drop cloths and containment used to protect cooking surfaces and the kitchen floor, and grease waste hauled off rather than left in a bucket.
After the cleaning: what your paperwork should show
A certification sticker placed inside the hood (usually on the front panel) listing the date of service, the company name and contact information, and — critically — any sections of the system that were not accessible for cleaning (a common example: duct runs blocked by a false ceiling or inaccessible roof penetration). NFPA 96 calls for inaccessible areas to be noted so the next inspection or cleaning can follow up.
A service report or before/after documentation, ideally with photos, especially for the fan and duct interior since those areas are hard for you to check yourself.
Confirmation of your next due date, based on your kitchen's cooking volume and any local requirement.
Red flags to watch for
Be cautious of a crew that only wipes down filters and hood exterior without opening the plenum or degreasing the duct, one that can't explain why the rooftop fan wasn't accessed, or one that leaves without applying a certification sticker at all — insurers and fire inspectors look for that sticker, and its absence can be treated as no service having occurred.
FAQs
How long does a full exhaust cleaning take? It depends heavily on kitchen size, duct run length and accessibility, and how much buildup has accumulated since the last service — a small single-hood system might take a couple of hours, while a large or overdue system can take much longer.
Does the cleaning company need to pull a permit or notify the fire department? Not usually for routine cleaning, but some jurisdictions require the certification sticker or a copy of the service report to be available for fire inspections. Check with your local AHJ.
Can I clean the exhaust system myself? Filters can often be cleaned in-house between professional visits, but NFPA 96 compliance cleaning of the duct and fan generally requires trained technicians with the right degreasing agents and roof access equipment, and self-service doesn't produce the documented certification insurers and fire marshals expect.
How to choose and verify a kitchen exhaust cleaning company
Look for technicians holding IKECA's CECS (Certified Exhaust Cleaning Specialist) credential, which reflects training on NFPA 96 cleaning methods, and check the IKECA member directory for member companies in your area. Review the NFPA 96 standard resources if you want to understand the code your fire marshal is enforcing. Our listings are drawn from public, source-backed records — we are an independent directory and do not certify or endorse any kitchen exhaust cleaning company, so verify current certification and insurance directly with the company before hiring.