top of page

Ask the Experts

Properly functioning and up to code kitchen exhaust systems are essential for the safety of your customers and employees. It's also important for your bottom line because regular maintenance avoids costly repairs. At Apex Ventilation Group, we resolve NFPA and exhaust system code violations to get your facility back up and running without missing a beat.

What do restaurant or facilities manager need to know?

  • Verify that your cleaning company is certified and registered with the City of Boston and the State of Massachusetts

  • Have at least one certified cleaner on-site for every cleaning.

  • Your exhaust system must be cleaned in accordance with NFPA code 96. Inaccessible areas aren't acceptable.

  • Inaccessible areas must also be cleaned.

  • Mechanical CRM code must be met for permissible operation


Exhaust Cleaning Checklist

  • 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?

  • Kitchen exhaust and hood systems require standard cleanings according to use.

  • Monthly - Systems serving solid fuel cooking operation (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?

  • Check your company's certifications and licenses.


Is my exhaust cleaning company trained and certified to clean and maintain my facility's exhaust system?

  • Check your company's certifications and licenses.


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.

bottom of page