Reduce the risk of fire: The purpose of a vent hood is to trap as much grease, smoke and grime as possible. That’s why it’s located directly above the cooking surface. Over time, the hood accumulates a sticky layer of grease. If heated to a high enough temperature, this grease could ignite. Grease fires are incredibly dangerous and burn very hot.
Reduce dangerous particle emissions: The grimier a kitchen vent hood becomes, the less efficient it is at trapping grease, smoke and other grime. Particles not trapped in the vent hood are free to escape into the air inside the building. This causes a potential health risk to your kitchen staff and other people in the building.
Stay in compliance: If a local fire official makes a surprise visit to your commercial kitchen, if he discovers the kitchen hood is not clean and well maintained. You can be penalized .You need to comply with NFPA.
Keep insurance costs lower: Insurance companies require commercial kitchens to comply with all fire safety norms. If you’re found in violation of any , you could loss coverage or watch helplessly as your premiums skyrocket.

Performing kitchen hood exhaust cleaning requires several important procedures.
The first and most important procedure is safety.
Proper grounding of your pressure washer, extension cords, lighting, proper documentation, slip and fall prevention, high reach and harness protection, confined space awareness and possible cutting access ports into duct work are some of the safety concerns with OSHA regulations.
Donning proper personal protective equipment (PPE), including safety glasses, disposable gloves, protective suits and non-slip resistant boots, is essential.

Kitchen hood exhaust cleaning involves three main parts of equipment to clean. These include:
Rooftop exhaust fan
Vertical and/or horizontal exhaust shaft duct work

Hood.

The hood is considered the easiest — and the last — part of the cleaning procedure.

The rooftop exhaust fan and the vertical and/or horizontal exhaust shaft duct work should be cleaned in conjunction with the hood for a complete system cleaning.
A complete system cleaning may require installation of high-temperature rated access doors.

There are several good reasons to get a hood vent or range such as:
Air Quality – adding an air filter to your cooking area will drastically help with air quality
Heat reduction – Taking a vacuum of that size and applying it directly to the cooking area means you can keep cool in the kitchen regardless of how long you may be in there.
Smell Elimination – Some smells are great to walk in a kitchen , however not all of them are knowing, this is a great solution.

It is the process of removing grease that has accumulated inside the ducts, hoods, fans and vents of exhaust systems of commercial kitchens left un cleaned, kitchen exhaust systems eventually accumulate enough grease to become extreme fire hazards. Exhaust systems must be inspected regularly, at intervals consistent with usage, to determine whether cleaning is needed before a dangerous amount of grease has accumulated.

The exhaust system is first scraped clean, then washed clean with food-safe caustic chemicals and hot water pressure-washing where possible to safely collect the dissolved grease and water. The actual kitchen exhaust system cleaning guidelines are outlined in the National Fire Protection Association (NFPA). The cleaning frequency depends on the type of food being cooked and volume of grease laden vapors drawn up through hood plenum. Typical cleaning intervals are monthly, every two months, quarterly, and semi annual and annual.