How Often Should a Restaurant Hood Be Cleaned? (NFPA 96 Guide)

The short answer: it depends on how and what you cook. NFPA 96 sets the minimum required frequency and ignoring it puts your license, insurance, and safety at risk.

What NFPA 96 Actually Says

NFPA 96 the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations is the national standard adopted by fire marshals and health departments across California, including San Diego County.

The code specifies minimum cleaning frequencies based on the type and volume of cooking being performed. These aren't suggestions they're requirements that affect your fire suppression system validity and insurance coverage.

Monthly Cleaning Required

Your kitchen requires monthly hood cleaning if you use any of the following:

• ✓Solid fuel cooking (wood-burning ovens, charcoal grills)
• ✓High-volume cooking operations (high-production burger joints, large diners)
• ✓24-hour operations
• ✓Wok cooking or other high-grease output equipment

Quarterly Cleaning Required

Most San Diego restaurants fall into this category. Moderate cooking operations full-service restaurants, fast casual operations, school cafeterias during the academic year require cleaning every three months.

Semi-Annual or Annual Cleaning

Low-volume cooking operations like churches, senior centers, or facilities that only cook a few hours per day may qualify for semi-annual (every 6 months) or even annual cleaning. A certified inspection will determine the right frequency.