How often should a commercial kitchen hood be cleaned?
−NFPA 96 sets cleaning frequency based on cooking volume and type. High-volume operations (24-hour kitchens, fast food, charbroiling, wok cooking) require monthly cleaning. Moderate-volume restaurants require quarterly cleaning. Low-volume operations (churches, seasonal kitchens, day camps) may clean semi-annually or annually. TruShine assesses your specific operation during the free facility assessment and builds the correct frequency into your automated compliance calendar — so you never have to track it yourself.
What's included in a TruShine hood cleaning?
−Everything: protective plastic sheeting of all kitchen surfaces, removal and degreasing of all baffle filters, interior hood cavity cleaning, accessible ductwork degreasing, rooftop exhaust fan cleaning (blades, housing, hinge kit), reinstallation of all components, post-service kitchen cleanup, before/after photo documentation, branded digital compliance report with timestamps, and an NFPA 96 compliance sticker with your next service date. The digital report is delivered via email and accessible from any device.
How much does commercial hood cleaning cost?
−Pricing is based on hood system size (linear feet), number of stories (rooftop access), and fan count. Ranges: $475 for small systems (1'-9'), $600 for medium (10'-18'), $850 for large (19'-28'), and $1,100+ for extra-large (28'+). Additional stories add $125 each, additional fans $150 each. First fan is included in the base price. All prices include the complete system cleaning, kitchen protection, before/after photo documentation, digital compliance report, and NFPA 96 sticker. Systems not cleaned on schedule are subject to a 1.5x neglected system surcharge. Multi-location contract pricing is available — schedule a free assessment for your custom quote.
What happens if I don't clean my commercial kitchen hood?
+Neglecting your exhaust system creates compounding risks: fire code violations with fines from $500 to $5,000+ per occurrence, significantly increased risk of a kitchen grease fire (grease-laden ductwork is the #1 cause of commercial kitchen fires), health department citations, potential denial of insurance claims if compliance documentation is missing, and possible forced closure until violations are corrected and a re-inspection is passed. The average commercial kitchen fire from grease buildup causes $200,000+ in damages — not including lost revenue during closure.
What is NFPA 96 and why does it matter?
+NFPA 96 is the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, published by the National Fire Protection Association. It establishes requirements for the installation, operation, inspection, and maintenance of commercial kitchen exhaust systems. Compliance is required by virtually all state and local fire codes and is verified during fire marshal inspections. Non-compliance can result in fines, forced closure, and invalidation of your insurance coverage.
Do you service multiple locations under one contract?
+Yes — multi-location compliance management is a core capability. We currently service 500+ Cookout locations across 8 states with coordinated scheduling, centralized billing, and compliance reporting. Whether you operate 5 or 500 kitchens, one contract covers all locations with a single point of contact, consolidated invoicing, and a compliance dashboard showing every location's status. Multi-location pricing is available during your facility assessment.
Do you clean hoods at night or on weekends?
+Yes. Most commercial hood cleanings are performed between 10 PM and 6 AM to avoid disrupting kitchen operations. We also service kitchens on weekends and holidays. Scheduling is coordinated with your operations team for zero impact on business hours. Our venue clients (stadiums, arenas) require event-aware scheduling, and we manage that complexity as part of the service.
