Hood & Kitchen Exhaust Cleaning FAQs | OKECS – NFPA 96 Compliant Services

How often should a restaurant’s kitchen hood system be cleaned?
Cleaning frequency depends on how often and what type of cooking you do. High-volume kitchens often need cleaning every 1–3 months. Moderate to low-volume kitchens may need it every 6–12 months. We’ll help you set up a plan that fits your operation and keeps you code-compliant.
What does “bare metal cleaning” mean?
It means we clean your exhaust system thoroughly — removing all grease, residue, and buildup — until only clean, exposed metal remains inside the ducts, hoods, and fans. This ensures your system is fire-safe and inspection-ready.
Do you clean rooftop grease traps or install grease containment systems?
Yes, we install and maintain rooftop grease containment systems that prevent roof damage and environmental hazards. These systems are designed to catch grease runoff from the exhaust fan and keep your facility compliant.
Can you install access panels or hinge kits if I don’t have them?
Yes. We provide NFPA 96-compliant access panels and hinge kits to ensure your exhaust system can be safely and thoroughly cleaned during every service.
Do I need to shut down my kitchen for service?
Not necessarily. We can schedule cleanings during your closed hours or slower periods to avoid business disruption. Our team works quickly and professionally around your schedule.
How long does a typical hood and exhaust cleaning take?
A standard cleaning usually takes 2 to 4 hours, depending on your kitchen size and grease level. We’ll give you an estimate before starting any work.
Do you provide documentation for inspections or insurance?
Yes, every job includes a service report with before-and-after photos for your records, inspections, and insurance compliance.
What areas do you serve?
We serve Northern Oklahoma and Southern Kansas, including Oklahoma City, Tulsa, Enid, Ponca City, Stillwater, Wichita, and everywhere in between. Don’t see your city? Contact us — we probably cover it!
What cleaning products and tools do you use?
We use food-safe degreasers and hot water pressure washing tools designed for heavy-duty commercial cleaning. All products meet health and safety standards.
Can you set up recurring service for our locations?
Yes! We offer flexible service plans (monthly, quarterly, semi-annual) based on your cooking volume and system needs. Just ask — we’ll build a schedule that works for you.
What is NFPA 96?
NFPA 96 is the National Fire Protection Association’s standard for ventilation control and fire protection of commercial cooking operations. It outlines the minimum requirements for the design, installation, operation, inspection, and maintenance of commercial kitchen exhaust systems.

This standard is followed by fire marshals, health inspectors, and professional hood cleaning companies to ensure kitchen exhaust systems are safe, properly maintained, and reduce the risk of grease fires.

Learn more from the official NFPA website HERE.