Wood-fired ovens, charcoal, solid-fuel smoke or ash exposure
Usually the shortest interval because residue can build quickly.
Forney Commercial Hood Cleaning
NFPA 96 Hood Cleaning Requirements and Frequency in Texas
NFPA 96 is the standard many restaurant owners hear about when discussing commercial hood cleaning. Use this page to think through cleaning frequency, inspection-ready documentation, reports, stickers, and follow-up questions for Texas kitchens.
Have your restaurant location, hood count, last cleaning date, and timing preference ready.
Plain-language definition
How frequency planning works
Frequency is a planning interval tied to the cooking operation and grease production. It is not a universal promise for every Texas kitchen, so confirm the current requirement and the actual system condition with the responsible authority and the service conversation.
Source-backed planning table
Common frequency starting points
| Cooking profile | Planning cadence | Why it can differ |
|---|---|---|
| Solid-fuel cookingWood-fired ovens, charcoal, solid-fuel smoke or ash exposure | Monthly | Usually the shortest interval because residue can build quickly. |
| High-volume cookingBusy fryers, charbroilers, wok cooking, 7-day restaurants | Quarterly | Common for restaurants with steady grease production. |
| Moderate-volume cookingAverage restaurant cooking volume, lighter grease load | Semiannual | Often used when production is steady but not heavy. |
| Low-volume or seasonal cookingSeasonal kitchens, churches, day camps, occasional cooking | Annual | Useful starting point for light use, then adjust after inspection. |
Interactive tool
Cleaning frequency estimator
Pick the closest kitchen profile. Use the result as a planning starting point before confirming your actual schedule.
Requirements context
NFPA 96 hood cleaning frequency starts with cooking volume
A wood-fired restaurant, a busy fryer line, and a seasonal kitchen should not be treated the same. Use cooking profile as the starting point, then confirm the hood cleaning frequency for the actual system and inspection expectations.
Busy fryers, charbroilers, wok cooking, 7-day restaurants
Common for restaurants with steady grease production.
Average restaurant cooking volume, lighter grease load
Often used when production is steady but not heavy.
Seasonal kitchens, churches, day camps, occasional cooking
Useful starting point for light use, then adjust after inspection.
This page is general planning information, not legal or code advice. Confirm current requirements with the responsible official authority.
Cooking volume
Higher-volume kitchens usually need shorter cleaning intervals than occasional or seasonal kitchens.
Fuel and menu
Solid fuel, charbroil, wok cooking, fryers, and long service hours can change how quickly grease builds up.
Actual buildup
The next interval should reflect what is found in the hood, filters, ducts, fan, and grease containment.
Ask this
Which parts are cleaned?
Make sure the quoted service explains which parts of the exhaust path are included from hood canopy to rooftop fan.
Ask this
How is access handled?
Roof access, duct access panels, and fan condition can change the scope and timing.
Ask this
What records are left behind?
Managers should know where cleaning reports, photos, and hood cleaning stickers or service labels will be stored after service.
Inspection file
Keep records where a manager can find them
The cleaning itself matters. The documentation matters too. A restaurant should be able to show when the system was cleaned, what was cleaned, what could not be reached, and what interval was recommended next.
- Service date and company name
- Before-and-after photos
- Parts cleaned and any inaccessible areas
- Hood or system label/sticker details
- Notes about buildup, access panels, fan condition, or repairs
- Recommended next cleaning interval
Local authority
Forney inspection questions
Forney publishes Fire Marshal, fire inspection, and fire-code resources. Treat this page as planning help, then confirm official requirements with the proper authority for the kitchen.
Questions to confirm directly
- Which fire-code or inspection expectation applies to this specific kitchen?
- What proof should be available on site after service?
- Who should the restaurant contact if an inspection note conflicts with service paperwork?
- Whether the next service interval should change after grease buildup is reviewed
References
Official and planning sources
Use official Forney and NFPA resources for code context, then use the service scope and actual kitchen condition to confirm the cleaning schedule.
Next step
Call for Hood CleaningCall for Hood Cleaning
Have your kitchen type, cooking volume, hood count, last cleaning date, report needs, and service sticker questions ready.
Last reviewed: July 10, 2026. Editorial standards