The short answer: it depends on how you cook. The NFPA-96 standard — the one your fire inspector uses — sets four intervals.
| Cooking type | Clean every |
|---|---|
| Solid fuel — wood or charcoal Wood-fired pizza, charcoal grills, smokehouses | Monthly |
| High-volume cooking Busy woks, fryer-heavy lines, 24-hour kitchens | Quarterly |
| Moderate-volume cooking Most sit-down restaurants and diners | Semi-annual |
| Low-volume cooking Churches, day camps, seasonal or occasional kitchens | Annual |
Grease builds up inside the hood and duct every time you cook. Once it's thick enough, all it takes is a flare-up on the line to ignite it — and a duct fire travels straight up to the roof. Cleaning on the right schedule is the single biggest thing standing between a normal night and a closure.
Fire and health inspectors check for a current cleaning record. Falling behind can mean a failed inspection, an insurance problem, or — after a fire — a denied claim. The fix is cheap compared to any of those: clean on schedule and keep the documentation.
Plenty of kitchens sit between categories — a sit-down spot with a busy fryer, say. A good cleaner reads your actual system and sets the honest interval. Tell us how you cook and we'll match you with one.
Get matched →General guidance based on the NFPA-96 standard, not legal or compliance advice. Confirm your specific requirements with your local fire and health authorities.