How Often Should Commercial Kitchen Exhaust Systems Be Cleaned in Denver?
One of the most common questions Denver restaurant owners and property managers ask is how often commercial kitchen exhaust systems need to be cleaned. While there is no single answer that fits every kitchen, cleaning frequency is closely tied to fire code requirements, cooking volume, and grease production.
Understanding these factors helps Denver-area kitchens stay compliant, reduce fire risk, and avoid failed inspections.
Why Cleaning Frequency Matters in Commercial Kitchens
Grease accumulation inside exhaust systems is one of the leading causes of commercial kitchen fires. In dense restaurant markets like Denver, Lakewood, and Aurora, a single fire can impact multiple tenants and entire buildings.
Regular exhaust system cleaning helps:
Reduce fire risk
Improve ventilation efficiency
Prevent grease migration into ductwork
Support consistent fire inspection outcomes
NFPA-Based Cleaning Frequency Guidelines
Fire inspectors across the Denver metro area reference NFPA-96 when evaluating exhaust system maintenance. General cleaning intervals include:
Solid-fuel cooking operations: monthly
High-volume kitchens (heavy frying, grills, or extended hours): every 3 months
Moderate-volume kitchens: every 6 months
Low-volume or seasonal kitchens: annually
Local inspectors may require more frequent service if excessive grease buildup is observed.
Signs Your Exhaust System May Need Cleaning Sooner
Even if your kitchen is on a set schedule, earlier service may be necessary if you notice:
Grease dripping from hood seams
Strong grease odors during service
Smoke lingering in the kitchen
Excessive buildup on rooftop exhaust fans
These are indicators that grease is accumulating faster than expected.
Why Visual Cleanliness Is Not Enough
Daily in-house cleaning typically focuses on visible areas such as filters and hood surfaces. However, the most critical grease accumulation often occurs in:
Ductwork
Plenum chambers
Rooftop exhaust fans
These areas are not safely accessible without professional equipment and training.
Choosing the Right Cleaning Schedule
A proper cleaning schedule is based on actual cooking volume, not guesswork or flat-rate intervals.
