Focused answers for restaurant managers preparing for commercial hood and exhaust cleaning. Each guide handles one decision and points back to the appropriate service or records page.
Start with the exact wood-fired, charcoal, mesquite, or other solid-fuel appliance. Match it to the installed hood, duct, fan, cleaning record, access plan, and responsible shutdown contact—without assuming appliance, ash, suppression, repair, or approval work is included.
Read guide →Type I is the grease-and-smoke side of commercial kitchen exhaust; Type II handles heat or moisture without grease or smoke under the cited code distinction. Do not classify a hood by appearance alone—identify the label, appliances, connected duct and fan, and current authority record first.
Read guide →Start with the unit's actual cooking equipment and installed hood-to-fan path. Then identify where the unit operates and where cleaning could happen—Texas licensing, local fire questions, exhaust cleaning, suppression service, and repairs are separate decisions.
Read guide →Keep the complete note and ask the issuing authority what the cited item requires before scheduling work. A reference to the hood system can involve cleaning, suppression, exhaust, electrical, access, permits, or records—not one automatic service.
Read guide →Hood cleaning follows the grease-laden exhaust path above the cookline. Grease-trap cleaning follows the plumbing-side waste path below sinks and connected drains. Treat them as separate scopes, records, and scheduling decisions.
Read guide →Do not inherit or guess the previous operator’s cleaning date. Reconcile the hood label, written report, invoice, and photos; record any gap; then separate cleaning, lease, system, and city questions before reopening.
Read guide →Hood and exhaust cleaning removes grease and residue from accessible exhaust-path surfaces. Fire-suppression inspection or service addresses the extinguishing system. The work and records are related, but they are not interchangeable.
Read guide →Visible grease or residue deserves a closer look. Odor, smoke or haze, and airflow changes are also worth documenting, but they can have more than one cause and do not prove that cleaning alone is the answer.
Read guide →