Exhaust Hood Cleaning in Dallas

Professional exhaust hood and ventilation cleaning for fire safety and code compliance. Connect with 399+ verified kitchen equipment technicians in Dallas for expert exhaust hood cleaning.

Find Exhaust Hood Cleaning Pros

$300 - $1,500

About Exhaust Hood Cleaning

Commercial exhaust hood cleaning is not just a maintenance task — it's a fire safety and health code requirement. NFPA 96 mandates regular cleaning of exhaust hoods, filters, ductwork, and fans based on cooking volume. Our certified hood cleaning technicians provide thorough cleaning and inspection, leaving your ventilation system compliant and safe. Our service includes complete degreasing of the hood canopy, filters, ductwork, and exhaust fan. We document the cleaning with before and after photos and provide a compliance certificate for your health inspection records. We also inspect the system for damage or wear that could create fire hazards.

Benefits of Professional Exhaust Hood Cleaning

NFPA 96 compliance certification

Reduces grease fire risk

Improves exhaust efficiency

Passes health department inspections

Extends fan and filter life

Documentation for insurance requirements

Common Exhaust Hood Cleaning Issues We Solve

Grease buildup creating fire hazard

Reduced exhaust airflow

Dripping grease from filters

Fan performance degradation

Code violations from inadequate cleaning

Failed health inspections

Our Exhaust Hood Cleaning Process

Pre-cleaning inspection and documentation

Kitchen protection and containment

Chemical degreasing of all surfaces

Ductwork and fan cleaning

Filter cleaning or replacement

Post-cleaning inspection

Compliance certificate and documentation

When to Call for Exhaust Hood Cleaning

Quarterly or semi-annual NFPA 96 required cleaning
Before health inspections
Visible grease dripping from filters
Reduced exhaust airflow
After high-volume cooking periods

Exhaust Hood Cleaning FAQs

How often is exhaust hood cleaning required by NFPA 96?

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.

What causes cloudy, soft, or small ice cubes?

Ice quality issues often indicate water system or refrigeration problems: cloudy ice suggests poor water quality or mineral content; soft ice indicates inadequate freeze cycle time or refrigerant issues; small or misshapen cubes typically point to low water flow, scale buildup on evaporator plates, or refrigerant problems. All of these issues affect the safety and quality of ice used in beverages and food service.