• Was my hood, duct, and fan cleaned to bare metal?
• What type of fan do I have?
  • Up Blast - Does my fan have hinges? If not, is the electrical conduit long enough for the fan to be tilted?
  • Utility - Does my fan have access panels to clean both sides of the blades?
• Do I have an adequate number of access panels?
  • Access Panels should be installed every 12 feet and at every bend
  • A general rule of thumb is, if you can't see it, you can't clean it.
• How often should I have my exhaust system cleaned?
  • Monthly - Systems serving solid fuel cooking operations (wood or charcoal)
  • Quarterly - Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking
  • Semi-Annually - Systems serving moderate-volume cooking operations
  • Annually - Systems serving low-volume cooking operations such as churches, day camps, seasonal businesses or senior centers
• Do I have my access panels in place?
  • Are the slats in the grease filters vertical?
  • Grease filters are important because they allow the fan to draw air evenly along your cooking line.
  • They should be cleaned on a regular basis.
• Are my belts in good condition?
  • Belts should be changed semi-annually to ensure smooth operation.
• Are my bearings greased?
  • Bearings should be greased when belts are changed to avoid seizure.
• Does my hood have an up-to-date cleaning sticker?
  • Is the box for inaccessible areas checked off? If so, ask the technician why.
• Does my exhaust cleaning company have liability insurance and workers' compensation in case of an accident?
• Is my exhaust cleaning company trained and certified to clean and maintain my kitchen exhaust system?
• Is your exhaust company available 24/7 for all your maintenance needs?

Your kitchen exhaust system is the backbone of your business. If maintained properly, it will give you many years of trouble-free use. If neglected, it can cost thousands of dollars in repairs.