Commercial Kitchen Hood Cleaning Checklist for Facility Managers

A kitchen hood can look clean from the floor and still have a serious grease problem inside the exhaust system.

That is why facility managers should focus on all three aspects of hood and exhaust cleaning:

What was cleaned
What the technician found
What still needs work

Use this checklist before, during, and after the cleaning.

Before the Hood Cleaning

Check the last cleaning date. Do not rely on someone saying, “It was done a few months ago.” Check the actual sticker on the hood or the service report.
Check your required cleaning frequency. A busy cooking operation may need cleaning much more often than a light-use kitchen.
Look at the previous service report. Did the last technician mention heavy grease, damaged access panels, missing parts, or other problems? Those notes matter.
Make sure the contractor knows the full system. Hood cleaning quotes should also include cleaning of filters, ductwork, the fan, and other areas.
Plan access before the crew arrives. If a roof fan or duct access point is blocked, the cleaning crew cannot do much about it once they are already on-site.

During the Cleaning

You do not need to stand over the technicians with a flashlight. But you should know what they are actually cleaning.

Find out if they are cleaning the entire exhaust system or just the hood and filters.

Do not pay for a job that only covers the easy-to-see parts.

The technician should also be able to tell you if they find:

Heavy grease buildup
Damaged duct access panels
Missing or leaking access panels
Fan problems
Grease leaking from the system
Areas they could not reach
Other conditions that need repair

The cleaning company will not automatically fix anything that needs repair. The facility managers are responsible for scheduling the service from an electrician, roofer, HVAC contractor, kitchen equipment technician, or another qualified professional.

After the Cleaning

The kitchen looks cleaner right after the service but after six months nobody can remember what was done.

So get the paperwork before you close out the job. Make note of everything like:

Cleaning date
Areas cleaned
Any areas that could not be cleaned
Problems found during the service
Repairs that are still needed
Before-and-after photos if available
Service report or cleaning certificate
Next recommended cleaning date

Keep these records with your facility maintenance documents. This paperwork can save you from a headache when a fire inspection comes up later. You can quickly provide proof that the system was cleaned and you won’t have to waste time hunting through emails.

Red Flags to Watch for During Hood Cleaning

Some warning signs show up in the way the job is handled.

Be cautious if a contractor:

Only talks about cleaning the visible hood
Cannot explain what parts of the exhaust system are included
Does not provide a service report within 48 hours of a cleaning
Finds a problem but gives you no details
Says everything is fine without checking the system properly
Cannot tell you when the system should be cleaned again
Skips areas because they are difficult to access
Treats a recurring grease problem as normal

A low price is not much of a bargain if the parts that matter were never cleaned. Remember, you are paying for the system to be cleaner according to the industry standards. A visibly cleaner hood is of no use when it comes to NFPA 96 requirements.

What Can You Check Between Hood Cleanings?

You do not have to wait for the next cleaning to find out that grease is building up again. A quick look during normal facility rounds can catch signs that the exhaust system may need attention.

Check the inside of the hood by temporarily removing the filters. Note when you start seeing grease returning soon after cleaning. Look at the exhaust fan and surrounding roof area when it can be safely viewed. Grease collecting around the fan housing or visible dripping can be a warning sign. Also look for grease around duct access doors, seams, or other parts of the exhaust system.

Grease can collect faster if the kitchen is doing more frying or running longer hours than it used to.

You are not expected to diagnose the problem yourself. The point is to notice changes and report them before they become a bigger maintenance issue.

Quick Facility Check

Grease returning quickly after cleaning
Grease around filters or inside the hood
Grease around duct access doors
Grease around the exhaust fan
Unusual dripping or leakage
Noticeably heavier grease buildup than the previous visit
Changes in cooking volume or equipment

One Last Check Before You Sign Off

Facility managers are not supposed to be hood cleaning experts. But you should know how to do your job properly and this includes asking three simple questions to a technician:

What did you clean?
What did you find?
What still needs to be fixed?

Facility managers need clear answers and good records.

At the end of the visit, you should know exactly what happened. Were the hood, filters, ductwork and exhaust fan cleaned? Did the technician find a damaged fan belt or a blocked access panel? Something that could not be cleaned or needs repair should be clearly written in the service report. Keep that report with your facility records so you know what was done when the next cleaning comes around.

Need Help Keeping Your Hood Cleaning on Track?

Facility managers already have enough to keep track of. They should not have to chase grease buildup, missed cleanings, or incomplete service records.

If you need a hood cleaning company that can clean the full exhaust system and clearly document the work, HADPRO is the answer. Our technicians clean commercial kitchen exhaust systems and provide the service records you need for your facility.

Get a free quote from HADPRO to schedule your next hood cleaning and keep your kitchen exhaust system on the right maintenance schedule.