How Often Should a Restaurant Hood Be Cleaned? (NFPA 96 Guide)
NFPA 96 sets the cleaning frequency based on your cooking type and volume. Here's exactly what the code requires and what it means for your San Diego restaurant.
What Is NFPA 96? A Restaurant Owner's Plain-English Guide
NFPA 96 is the fire code standard every commercial kitchen must follow. This guide breaks down what it covers, why it matters, and what happens if you're not compliant.
Restaurant Fire Prevention in San Diego: What Every Owner Needs to Know
Grease fires are the #1 cause of restaurant fires in California. Here's how to protect your San Diego restaurant with proper exhaust maintenance and fire prevention.
What Actually Happens During a Commercial Hood Cleaning?
A step-by-step look at what a professional hood cleaning service includes from protective plastic sheeting to the rooftop fan and the final compliance certificate.
San Diego Restaurant Health Inspection Checklist: Kitchen Exhaust Edition
What San Diego health inspectors look for in your kitchen exhaust system and how to make sure you're ready every time they walk through the door.
Grease Trap Cleaning vs. Hood Cleaning: What's the Difference?
Two essential services that restaurant owners often confuse. Here's what each one does, why both matter, and how they work together to keep your kitchen compliant.
How Your Hood Cleaning Affects Your Fire Suppression System
A dirty exhaust system can void your Ansul fire suppression system warranty and create serious liability. Here's the connection every restaurant owner should understand.
How to Choose a Hood Cleaning Company in San Diego
Not all hood cleaning companies are equal. Here are the key questions to ask and red flags to avoid when hiring a commercial kitchen exhaust service in San Diego.
The Complete Guide to Restaurant Compliance in San Diego County
A comprehensive overview of the permits, inspections, and maintenance requirements that San Diego County restaurants must meet to stay operational.
Hood Cleaning Frequency by Cooking Type: A Breakdown for San Diego Kitchens
Whether you're running a burger joint, a pizza oven, a wok station, or a low-volume café, here's how NFPA 96 cleaning frequency applies to your specific kitchen.