Hood cleaning.
Plan beyond the canopy.

The visible hood does not describe the whole job.

When requesting a quote, it is tempting to send a photograph of the canopy and ask for a price. That photograph is useful, but it does not show the full exhaust route, fan arrangement, duct access, or grease condition. A better service brief helps the provider understand the installation and helps the operator compare the proposed work.

Map the system and the access.

• Identify each hood and the equipment it serves.
• Describe filters, accessible duct sections, fans, and access panels where known.
• Explain roof access, ladders or lift requirements, and any access restrictions.
• Flag inaccessible sections or concerns noted during earlier service.

Do not assume that every component is included because a quotation says “hood cleaning.” Ask for the included components and limitations in writing.

Agree on the service window.

Confirm cooking shutdown, food and equipment protection, access to water and drainage where required, and responsibilities for isolation and reopening. A clear plan reduces uncertainty for kitchen staff and the service team. The right work window depends on your operation, not simply the calendar date.

Discuss inspection and cleaning needs.

NFPA 96 is the standard for ventilation control and fire protection of commercial cooking operations. The appropriate inspection and cleaning approach depends on the installation, cooking activity, fuel, grease accumulation, and applicable requirements. Discuss these factors with the qualified service provider and the authority having jurisdiction rather than assuming every restaurant needs the same schedule.

Ask what records you will receive.

Agree on the record of completed work, the areas covered, and how inaccessible components or other concerns will be reported. Keep service records available to the people responsible for the kitchen and its fire-safety arrangements. Cleaning documentation should describe the work performed; it should not be treated as a guarantee that every part of the fire-protection system is compliant.

A simple request for service.

Include your restaurant location, number of hoods, cooking style, known access arrangements, last service date, and preferred work window. See Can Clean’s kitchen exhaust service or send a service inquiry.

Reference: NFPA 96. This guide is general service-planning information; installation-specific requirements should be confirmed with the appropriate qualified professionals.