When a Charlotte kitchen says "we had the hood cleaned," that can mean very different things. Some vendors wipe the visible parts and pull the filters. A full exhaust clean follows the grease all the way from the cooking surface to the roof. Here is what a complete job includes, so you can compare what you were quoted with what you actually need.
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Why the whole system matters
Cooking sends grease vapor up through the hood. It settles on the filters, the plenum behind them, the ductwork and the rooftop fan. NFPA 96 covers that entire path, not only the hood you can see from the line. Grease you cannot see is still fuel.
What a full exhaust clean includes
- Protect the kitchen. The crew wraps and tarps the cook line, the walls and the equipment before any water or degreaser comes out.
- Hood interior and canopy. Built up grease is scraped, degreased and washed down to clean metal.
- Filters. Removed, cleaned and put back, or replaced if they are damaged.
- Plenum. The space between the filters and the duct is where grease hides most often. It gets scraped and washed too.
- Ductwork. Access panels are opened and the duct run is cleaned as far as it can be reached. Panels are closed and sealed again when the job is done.
- Rooftop fan. The fan is hinged open, cleaned and checked, and the grease containment is cleaned out.
- Cleanup. Floors and surfaces are left the way the crew found them, so your morning team can start prep.
- Report and sticker. A photo report shows the work, and a certificate sticker on the hood shows the date.
How often it should happen
NFPA 96 sets the schedule by cooking volume and fuel: monthly for solid fuel, quarterly for high volume cooking such as 24 hour operations, charbroiling and wok cooking, twice a year for moderate volume and once a year for light cooking. Menus and hours change, so check that your schedule still fits. Your local fire marshal has the final word. See our guide to how often a hood needs cleaning.
Source: NFPA 96, Schedule of Inspection for Grease Buildup (Table 12.4 in recent editions). Your local authority having jurisdiction decides which edition applies.
Questions to ask any hood cleaning company
- Do you clean the plenum, ductwork and rooftop fan, or only the hood and filters?
- Will I get photos of the duct and the fan, not just the hood?
- Do you work after hours so I do not lose service time?
- What do I get on paper when the job is done?
After hours, with proof
TruShine crews work overnight and leave a photo report before they go. If your hood, grease trap and oil pickup are on different vendors, we can put them on one schedule with one set of records. See our hood cleaning service in Charlotte, read how Charlotte Water's FlowFree program affects your grease trap, and see our guide to used cooking oil recycling in Charlotte.
Is your kitchen exhaust system fully covered? Free Kitchen Compliance Assessment. 20 minutes. No charge. No obligation.
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704-970-7290.
Frequently Asked Questions
What does commercial hood cleaning include?
A full clean covers the hood interior, filters, plenum, ductwork and rooftop fan, plus a photo report and a certificate sticker.
How often should a restaurant hood be cleaned in Charlotte?
It depends on how you cook. NFPA 96 sets the schedule by cooking volume and fuel, and the local fire marshal has the final word.
Do you need to close for a hood cleaning?
Most cleaning can be done after hours so your kitchen opens on time.
What should I get when the job is done?
A report with photos, and a sticker on the hood showing the service date.
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