Final answer:
The hood system should be professionally cleaned regularly, with the frequency depending on the cooking volume and type. NFPA Standard 96 provides guidelines: monthly for solid fuel cooking operations, quarterly for high-volume, semi-annually for moderate-volume, and annually for low-volume.
Step-by-step explanation:
The frequency at which a hood system should be professionally cleaned depends on the volume of cooking, type of cooking, and local regulations. However, as a general guideline, the National Fire Protection Association (NFPA) Standard 96 suggests different cleaning frequencies for different types of establishments. For example:
- Systems serving solid fuel cooking operations: Monthly
- Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking: Quarterly
- Systems serving moderate-volume cooking operations: Semi-annually
- Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers: Annually
Failure to clean the hood system adequately can lead to grease buildup, which can be a significant fire hazard. The buildup of grease can also decrease the efficiency of your hood system and shorten its lifespan. Therefore, ensuring that the hood system is cleaned regularly by professionals is important for safety, efficiency, and compliance with health codes.