How Often Should Commercial Kitchen Hoods Be Cleaned? (NFPA 96 Frequency Guide)

One of the most common questions NYC restaurant owners ask is how often their kitchen exhaust hoods need professional cleaning. The answer is not a single number — it depends on what you cook, how much you cook, and how your kitchen operates. But the guidelines are clearly defined by NFPA 96, and the FDNY enforces them.

This guide explains exactly what the standards require, how they apply to different kitchen types, and what happens when you fall behind.

The NFPA 96 Cleaning Frequency Table

NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) is the national fire code that governs kitchen exhaust system maintenance. Section 11.4 specifies cleaning frequencies based on the type and volume of cooking:

Cleaning Frequency	Cooking Type / Operation
Monthly	High-volume cooking: 24-hour operations, charbroiling, wok cooking, wood-fired ovens, heavy grease production
Quarterly	Moderate-to-high volume: full-service restaurants with grills, fryers, and sautee stations operating standard hours
Semi-annually	Moderate volume: pizza ovens, sandwich shops, bakeries, cafeterias, institutional kitchens
Annually	Low volume: churches, seasonal kitchens, senior centers, day camps, event spaces used occasionally

These are minimum frequencies. If your kitchen produces more grease than a typical operation in its category, you should clean more often.

How to Determine Your Kitchen’s Category

Monthly Cleaning

Your kitchen likely needs monthly cleaning if any of the following apply:

• You operate 16+ hours per day
• Your primary cooking method is charbroiling or high-temperature grilling
• You use wok ranges that generate heavy grease-laden vapors
• You operate a wood or coal-fired oven (pizzerias with wood-fired ovens often fall here)
• You deep-fry at very high volumes (fast-food operations)

In NYC, this covers many Chinese restaurants, late-night diners, 24-hour pizza shops, and high-volume fast-food locations.

Quarterly Cleaning

Most full-service restaurants in NYC fall into this category. You need quarterly cleaning if:

• You operate standard hours (lunch and/or dinner service)
• Your kitchen uses a mix of cooking methods (grilling, frying, sauteing, roasting)
• Grease production is moderate — noticeable buildup on filters within a few weeks

This is the most common frequency for sit-down restaurants, hotel kitchens, and catering operations.

Semi-Annual Cleaning

Kitchens with lower grease production need cleaning every six months:

• Pizza ovens (standard gas, not wood-fired)
• Sandwich shops and delis with limited frying
• Bakeries and pastry kitchens
• School and hospital cafeterias with moderate cooking

Annual Cleaning

The least frequent category applies to kitchens used occasionally:

• Churches and religious facilities
• Seasonal operations (summer camps, seasonal restaurants)
• Event spaces used a few times per month
• Kitchens that primarily warm pre-prepared food

NYC-Specific Enforcement

New York City is among the strictest jurisdictions in the country for commercial kitchen fire safety. Here is what you need to know about local enforcement:

FDNY Inspections

The FDNY actively inspects commercial kitchen exhaust systems. Inspectors check for:

• A current cleaning certificate posted near the hood
• A compliance sticker with the date of last cleaning
• Cleaning records that show consistent maintenance at the required frequency
• Physical condition of the hood, ductwork, and fan

Inspections can be scheduled or unannounced. FDNY inspectors have the authority to issue violations and order immediate corrective action.

What the FDNY Looks For

During an inspection, the FDNY checks several specific items:

• Cleaning certificate: Must be current and match the required frequency for your operation type
• Grease buildup: Visible grease in ductwork or on the hood interior is a violation
• Fan condition: The rooftop exhaust fan must be operational and free of excessive grease
• Access panels: Ductwork must have access panels for inspection and cleaning
• Fire suppression system: Must be current on inspections (separate from hood cleaning but often checked at the same time)

For a deeper dive into FDNY requirements, see our FDNY kitchen exhaust certification guide.

Penalties for Non-Compliance

The consequences of falling behind on hood cleaning in NYC include:

• FDNY fines: Starting at $500 per violation, increasing with repeat offenses
• Closure orders: For severe violations, the FDNY can shut down your kitchen until the system is cleaned and re-inspected
• Insurance issues: Your commercial property insurer requires NFPA 96 compliance. If a fire occurs and your records show missed cleanings, the insurer can deny your claim — potentially costing hundreds of thousands of dollars
• Health department impact: The NYC Department of Health notes kitchen cleanliness during inspections, and a grease-coated hood contributes to deductions on your inspection grade

How to Stay on Schedule

1. Know Your Frequency

Determine which NFPA 96 category your kitchen falls into. If you are unsure, a professional hood cleaning company can assess your operation and recommend the right frequency. When in doubt, clean more often — not less.

2. Set Up a Maintenance Contract

The easiest way to stay compliant is to sign an annual maintenance agreement with a certified hood cleaning provider. They will schedule your cleanings at the correct intervals, send reminders, and maintain your documentation. Learn more about building a maintenance schedule in our hood cleaning maintenance schedule guide.

3. Keep Records

Maintain a file with every cleaning certificate, before-and-after photo set, and technician report. Store digital copies as backup. When the FDNY inspects, you need to produce these records on demand. A well-organized compliance file makes inspections smooth.

4. Do Not Let Your Staff “Substitute” for Professional Cleaning

Your kitchen crew should clean hood filters weekly — this is basic maintenance. But filter cleaning does not replace professional system cleaning. NFPA 96 requires the entire system (hood interior, ductwork, fan, and all grease-contact surfaces) to be cleaned by trained professionals with proper equipment.

5. Watch for Warning Signs

Between scheduled cleanings, monitor for signs that your system needs attention sooner:

• Grease dripping from the hood or ductwork
• Reduced airflow or visible smoke in the kitchen
• Grease stains on the ceiling around the hood
• Strong grease odor near the exhaust fan on the roof
• Filters that look saturated despite recent cleaning

If you notice any of these, schedule a cleaning immediately rather than waiting for the next scheduled date.

The Real-World Consequences of Skipping Cleanings

Kitchen exhaust fires are not hypothetical. According to the National Fire Protection Association, cooking equipment is the leading cause of commercial building fires, and failure to clean is the primary factor in kitchen exhaust fires. In NYC, with thousands of restaurants operating in close quarters, a grease fire in one kitchen can threaten an entire building.

The cost of a hood cleaning — typically $350 to $1,200 depending on kitchen size — is trivial compared to the cost of a fire: property damage, lost revenue during closure, liability claims, and the potential for injury or death.

For a comprehensive look at fire prevention in commercial kitchens, read our guide on grease fire prevention.

Cleaning Frequency Quick Reference for Common NYC Kitchen Types

Kitchen Type	Recommended Frequency
Chinese restaurant (wok cooking)	Monthly
24-hour diner	Monthly
Wood-fired pizzeria	Monthly
Fast-food / fried chicken	Monthly
Full-service restaurant	Quarterly
Hotel kitchen	Quarterly
Catering kitchen	Quarterly
Standard pizzeria (gas oven)	Semi-annually
Deli / sandwich shop	Semi-annually
Bakery	Semi-annually
School cafeteria	Semi-annually
Church kitchen	Annually
Event space	Annually

Bottom Line

NFPA 96 cleaning frequencies are not suggestions — they are enforceable standards, and the FDNY actively enforces them in NYC. Know your kitchen’s category, establish a professional maintenance schedule, and keep your records current. The cost of compliance is a fraction of the cost of a violation, an insurance denial, or a fire.

Need help determining your cleaning frequency? Contact Empire Hoods for a free assessment.