Precision Plumbing & Construction

Commercial refrigerators must maintain 40°F (4°C) or below for food safety compliance. Walk-in freezers should be at 0°F (-18°C) or below. Many food safety programs require refrigerators to run at 35-38°F for proper margin. If your unit struggles to maintain proper temperature, especially during busy service periods or in hot kitchen environments, call a technician — compressor capacity or refrigerant levels may be the issue.

NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) requires cleaning frequency based on cooking volume: monthly for solid fuel cooking (wood, charcoal); quarterly for high-volume cooking (24-hour operations, charbroiling); semi-annually for moderate-volume cooking; and annually for low-volume cooking (pizzerias, churches, seasonal businesses). Your local fire marshal may have additional requirements. Failure to comply can void your fire suppression system coverage.

Hood cleaning costs range from $300 to $1,500+ depending on system size, grease accumulation, and accessibility. Small single-hood systems run $300-$500; larger multi-hood systems or restaurants with heavy cooking can run $700-$1,500. Access issues (long duct runs, high roofs) add cost. Budget for cleaning as a fixed operating expense — it's far less expensive than a grease fire, insurance claims, or health violations.