Hood System Components

Understanding each component helps you maintain your system properly and identify when professional cleaning is needed.

Exhaust Hood

The visible canopy that captures cooking vapors and grease directly above cooking equipment.

Exhaust Fan

Mechanical equipment that creates airflow to pull contaminated air through the system.

Ductwork

Fire Suppression

Metal passages that transport contaminated air from the hood to the exhaust fan.

Automatic system that detects and suppresses fires in the hood and ductwork.

How Hood Systems Work

The ventilation process follows a systematic flow to effectively remove contaminants from your kitchen.

Filter

Grease filters trap larger particles and some grease, preventing them from entering the ductwork system

Transport

Contaminated air travels through the ductwork system, where additional grease deposits on duct walls.

Capture

The hood captures cooking vapors, grease particles, and heat rising from cooking equipment through strategically placed intake areas

#1

#2

#3

#4

Exhaust

The exhaust fan pulls air through the system and expels it outside, creating continuous airflow.

Why Regular Cleaning is Essential

Grease buildup in hood systems creates serious safety hazards and compliance issues that require professional attention.

Dirty hood systems violate health codes and create unsanitary conditions that can result in fines and closure.

Fire Hazards

Grease buildup is highly flammable and can ignite from cooking heat, creating dangerous kitchen fires that spread rapidly through ductwork.

• Grease ignites at 600°F

• Fires spread through ducts

• Can reach roof and building structure

• Insurance claims often denied for poor maintenance

Health Code Violations

• Health department violations

• Failed inspections

• Potential business closure

• Poor air quality for staff

NFPA 96 Cleaning Standards

The National Fire Protection Association sets mandatory cleaning frequencies based on cooking volume and type.

Monthly

Required for high-volume operations:

Quarterly

Standard for most restaurants:

Minimum for light cooking:

Semi-Annually

• 24-hour restaurants

• High-volume fast food

• Solid fuel cooking

• Full-service restaurants

• Moderate cooking volume

• Food Trucks

• Churches and schools

• Light cooking volume

• Primarily convection cooking

Signs Your Hood System Needs Cleaning

Visual Indicators

Performance Issues

• Visible grease buildup on hood surfaces

• Grease dripping from filters or ductwork

• Discolored or stained hood surfaces

• Clogged or dirty grease filters

• Reduced airflow or poor ventilation

• Smoke not being properly captured

• Unusual odors or grease smells

• Excessive heat in the kitchen

Keep Your Kitchen Safe and Compliant

Don't risk fire hazards or health code violations. Let Hood Aces provide professional NFPA 96 compliant cleaning for your commercial kitchen.