The ShineIQ Blog
Field guides for commercial kitchens
Everything we know about oil & grease.
Plain-spoken guides to NFPA 96, cleaning schedules, grease traps and staying inspection-ready, written by the crews who do the work.
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How Much Does Commercial Hood Cleaning Cost? What Drives the Price
What drives the cost of commercial kitchen hood cleaning: system size, ductwork, access, fan type, grease buildup and schedule, plus what to look for in a quote.
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Hood Filters vs. a Full Exhaust System Cleaning: What’s the Difference?
Cleaning hood filters is important, but it does not meet NFPA 96 fire safety standards. Here is where grease goes past the filters and what a full exhaust system cleaning…
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7 Signs Your Kitchen Hood System Is Overdue for Cleaning
Dripping filters, lingering smoke, a noisy fan and grease on the roof are signs your commercial kitchen hood system needs cleaning now. Here is what each one means.
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Hood Cleaning Records: What to Keep for Fire Inspectors and Insurers
The certificates, reports and photos a commercial kitchen should keep after every hood cleaning, why fire inspectors and insurers ask for them and how long to keep them.
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What Fire Inspectors Check in a Commercial Kitchen Exhaust System
A checklist of what fire inspectors look for in a commercial kitchen: the hood cleaning label, filters, suppression system, extinguisher, access panels and the roof.
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How Often Should a Commercial Kitchen Hood Be Cleaned?
NFPA 96 fire safety standards set hood cleaning frequency by type of cooking: monthly, quarterly, semiannually or annually. Here is how to find the right schedule for your kitchen.
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NFPA 96 Hood Cleaning Requirements: A Plain-English Guide
What NFPA 96 fire safety standards require for commercial kitchen hood cleaning: inspection frequency, what counts as clean, the records you need and how to stay ready for inspections.
Less Stress.
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Not sure when your kitchen is due? We’ll inspect your hoods, ducts and grease trap and tell you exactly what NFPA 96 asks of you.