process · 6 min read · Updated 2026-03-15
What to Expect During a Commercial Hood Cleaning (Step by Step)
Walkthrough of a professional commercial kitchen hood cleaning visit, from arrival and containment to rooftop fan service and documentation.
Arrival and setup
The crew typically arrives after close. They'll walk the kitchen with the manager on duty, confirm access to the roof, and locate every access panel in the duct system before starting.
Containment and prep
Cook-line equipment is wrapped in plastic. Floors are covered. Pilot lights are turned off. Baffle filters are removed and taken to a wash station, usually outside or in a service area.
The actual cleaning
Using hot-water pressure washing with a food-safe degreaser, the crew cleans the interior of the hood, the plenum, and every reachable section of the duct through the access panels. The standard to aim for is "bare metal" — visible steel, not residual film.
Rooftop fan
The rooftop exhaust fan is hinged up, its blades and housing are cleaned, and grease containment around the fan curb is cleaned and relined. This is the single most commonly skipped step when a cleaner is cutting corners.
Documentation
Before leaving, the crew applies a dated sticker to the hood, issues a certificate of cleaning, and (with a reputable provider) sends photo documentation of the duct and fan. Keep these on file for at least 12 months.
Frequently asked questions
- How long does a typical cleaning take?
- Most single-hood restaurants take 2–4 hours overnight. Multi-hood kitchens and hotel banquet spaces often take 6–8 hours.
- Do I need a staff member present?
- Yes. Someone needs to unlock, supervise access, and turn equipment back on the next morning.