FAQ 1: How often should restaurants clean their hoods and vents?

Our baseline recommendation for many restaurants is semi-annually; at least twice a year.

That said, there isn’t a one-size-fits-all schedule. Industry guidance commonly ties inspection/cleaning frequency to cooking volume and fuel type. Your Authority Having Jurisdiction (AHJ) or fire inspector may enforce a specific interval for your kitchen.

Reliable tip: If you’re fryer-heavy, charbroiling, wok cooking, running long hours, or doing heavy catering volume, “twice a year” may not be enough.

FAQ 2: What are the signs your restaurant’s hood and vent need cleaning?

Most restaurants don’t realize they’re overdue until the system starts “talking back.” Common early signs include:

• Grease is building up in the system (filters, plenum, or visible areas)
• The fan isn’t exhausting properly—so smoke and grease vapours don’t leave the building like they should
• Smoke/haze drifts back into the kitchen or dining area, especially during peak cooking
• Odours linger longer than normal, even after close

That “smoke coming back” symptom is a big one: if the system isn’t pulling and exhausting correctly, it affects comfort, cleanliness, and safety.

FAQ 3: What’s included in a professional hood and vent cleaning service?

A professional service should go beyond what you can see from the floor.

At Reliable, our crew inspects and cleans the full grease path, including:

• The entire hood and filters
• Exhaust fan (including rooftop components like the fan assembly and belt where applicable)
• Vertical and horizontal ductwork
• Cleaning to a code-aligned, inspection-ready standard (often referenced against NFPA 96 and AHJ expectations)

Then we provide documentation you can actually use:

• A basic hood report
• Before-and-after photos
• Notes on any issues observed that could become a hazard or require attention

FAQ 4: Can I clean my own hood and vent system, or do I need a certified company?

You can wipe down exposed surfaces, clean around the hood, and keep filters maintained day-to-day; but the full exhaust system cleaning (especially ductwork and fan components) is typically expected to be done by a properly trained, qualified, and certified company/person acceptable to the AHJ.

Why? Because if you can’t safely access and verify the full grease path (including duct runs and fan areas), you can’t confirm the system is actually clean or inspection-ready.

The legislation actually states with the NFP96 code that you must have a certified authorized by the authority of a jurisdiction, company or person, go in and do your cleaning.

FAQ 5: What documentation do I need for fire inspectors after a cleaning?

Documentation expectations vary by jurisdiction and inspector, but restaurants are commonly expected to have proof that:

• The system was cleaned by a qualified provider, and
• The work covered the system scope (not just the visible hood).

In practice, that usually means:

• A valid, updated service label/sticker on or near the hood (where locally required/expected)
• A cleaning report with key details (date, areas serviced, findings) and before/after photos, plus notes on any areas not accessed or issues identified

Make hood & vent cleaning simple this year

If you’re coming out of a busy season (holiday catering, winter volume spikes, special events), now is the perfect time to reset your system and lock in a schedule that fits your kitchen.

Want a quick recommendation?Message us your:

• hours of operation
• cooking type (fryer-heavy, charbroil, wok, wood-fired, etc.)
• and whether you’re single-site or multi-site

…and we’ll recommend a cleaning interval that keeps you safer and inspection-ready.