Hood Cleaning Maintenance Between Service Visits

Daily, at close

• Wipe down the hood exterior and the visible canopy interior once surfaces have cooled
• Empty and wipe grease cups or drain trays — do not let them overflow
• Clear grease from the filter track and the hood lip
• Wipe the underside of the canopy where drips form above the cooking surface

Weekly

• Remove baffle filters and degrease them properly — soak or run through the dish machine per the manufacturer's guidance
• Inspect filters for warping, damage, missing baffles or gaps when refitted
• Clean the filter track and the exposed area behind the filters as far as you can safely reach
• Refit filters in the correct orientation with no gaps between them
• Check the lights and the hood surround for grease film

High-volume and solid-fuel kitchens should treat weekly filter cleaning as a minimum and often need it more frequently. See hood filter cleaning.

Monthly

• Inspect visible duct entry points at the hood for accumulation
• Check the roof, if you have access, for grease staining near the fan curb
• Listen for changes in fan noise or vibration
• Note any decline in draw: smoke lingering, heat building on the line
• Review your service records and confirm when the next cleaning is due

Make it a logged task, not a good intention

Maintenance that depends on someone remembering does not survive a busy month. Put filter cleaning on the closing checklist with a named role, log the date, and have a manager verify it weekly. Kitchens with a written log are consistently in better condition at the next professional visit — and that shows up directly in the price.

What staff should never do

• Climb onto the roof or open the exhaust fan housing
• Remove duct access panels or attempt to clean inside duct work
• Use caustic or flammable chemicals not intended for kitchen exhaust surfaces
• Pressure-wash a hood inside an operating kitchen
• Work on any part of the system that has not been fully isolated and cooled

Those tasks require equipment, containment and access practices that a kitchen crew does not have. The reasoning is spelled out in professional hood cleaning vs DIY.