Hood and duct cleaning frequency depends on cooking volume, grease load, menu type, and fire-risk tolerance.
High-volume kitchens
Busy resort, hotel, and production kitchens should inspect filters frequently and plan professional cleaning on a shorter cycle when grease accumulation is visible.
What cleaning should include
A complete service should address canopy surfaces, baffle filters, grease trays, accessible duct paths, exhaust fans, and post-cleaning airflow observations.
Signs cleaning is overdue
Smoke spill, persistent odor, noisy fans, dripping grease, visible buildup, and poor staff comfort all indicate the exhaust path needs attention.