Scope
- Does the service include hood canopy, filters, plenum, accessible ducts, fan, and grease containment?
- What happens if access panels are missing, sealed, or hard to reach?
Forney Commercial Hood Cleaning
Commercial Hood Cleaning Checklist for Restaurants
Use this commercial hood cleaning checklist before calling about full-system scope, roof access, estimates, reports, before-and-after photos, service stickers, and scheduling.
Have your restaurant location, hood count, last cleaning date, and timing preference ready.
Have ready before calling
Five details make the call easier
These details help turn a vague hood-cleaning question into a specific service conversation.
- Restaurant address and cross street
- Hood count, fan count, and rough hood length
- Last cleaning date or service sticker photo
- Photos of hood, filters, and rooftop fan if safe
- Preferred service window and access notes
Printable copy
Take the checklist into the estimate call
Download the ungated one-page checklist and use the same questions for every estimate.
Call and estimate comparison
Questions that reduce surprises
Use these groups to compare estimates and call answers. The goal is clear scope, timing, documentation, price-change assumptions, and next steps.
Access
- Where should the crew park, enter, and access the roof?
- Are gate codes, landlord rules, alarm instructions, or property-manager approvals needed?
Documentation
- Will before-and-after photos, hood cleaning stickers or service labels, and a cleaning report be provided?
- Will the report show what was cleaned, what could not be reached, and the recommended next interval?
Timing
- What service window works after close or before opening?
- How long should the kitchen stay offline before reopening?
Price
- What can change the estimate after arrival?
- How are heavy buildup, multiple fans, roof access, or extra time handled?
Credentials
- What insurance, training, or certification details can be provided?
- Who should the restaurant contact with inspection or follow-up questions?
Define the system
Ask what is included from hood canopy to fan, and whether access issues change the quote.
Keep proof organized
Ask what cleaning report, before-and-after photos, and hood cleaning stickers or service labels will be provided.
Protect kitchen hours
Confirm when the work can happen and how long the kitchen may need to stay offline.
Photos to gather
Make the first call less vague
A few photos can clarify access, grease load, and scope before scheduling an on-site visit.
- Wide photo of each hood over the cooking line
- Close photo of filters and visible grease buildup
- Photo of service sticker or last cleaning label
- Photo of access panels if visible
- Photo of rooftop fan and grease containment if safe to access
Service stickers and reports
What to keep after hood cleaning
A manager should be able to find the service sticker, cleaning report, photos, and next-interval notes without digging through old texts or invoices.
- Dated hood cleaning sticker or service label placed where a manager can find it
- Before-and-after photos for hood, filters, accessible duct areas, rooftop fan, and grease containment
- Cleaning report that lists what was cleaned and any areas that could not be reached
- Recommended next cleaning interval based on cooking volume and grease load
- Invoice or service record saved with inspection, insurance, or landlord paperwork
Estimate quality
A stronger estimate usually asks for more details before giving a final number.
Documentation quality
A stronger service answer explains exactly what records your manager receives after service.
Scope quality
A stronger service answer can explain what happens from hood canopy to rooftop fan.
Next step
Call for Hood CleaningCall for Hood Cleaning
Use the checklist to ask sharper questions about scope, estimate details, timing, photos, reports, and service stickers.
Last reviewed: July 10, 2026. Editorial standards