WHAT TO LOOK FOR
Seven warning signs
- Smoke hangs over the line. If the hood is not pulling smoke and steam the way it used to, airflow is restricted somewhere.
- Grease is dripping. Drips from the hood edge, seams or filters mean collection points are full.
- Filters look matted. If you cannot see metal through the baffles, they are overdue.
- The kitchen is hotter than usual. A struggling exhaust leaves heat on the line.
- The fan is louder or rattles. Grease on fan blades throws them out of balance.
- Cooking smells reach the dining room. Odors that used to stay in the kitchen are a sign of poor capture.
- The sticker is old or missing. If nobody knows the last service date, assume it has been too long.
WHY IT MATTERS
What buildup leads to
Grease in an exhaust system is fuel. A flare-up on the line can ignite deposits in the hood or duct, and a duct fire can spread through a building out of sight. Buildup also wears out fans, stains roofs and makes the kitchen a harder place to work.
This page is general information for kitchen operators, not fire-safety, code, insurance or legal advice. KitchenGuard Pasadena does not assess compliance. Confirm requirements for your kitchen with a qualified professional and the Pasadena Fire Department.
WHAT TO DO
Next steps
- Check the service sticker on the hood for the last cleaning date
- Wash or swap the filters if that is part of your routine
- Do not open ducts or climb to the fan yourself
- Request a quote and describe what you are seeing
Read how often hoods are typically cleaned, or go straight to restaurant hood cleaning in Pasadena.
FAQ
Common questions
How do I know when my hood was last cleaned?
Look for a service sticker on the hood, usually on the front or side, and check your files for a written report from the cleaning company.
Is a smoky kitchen always a cleaning problem?
Not always. A failing fan, a broken belt or a make-up air problem can also cause it. A provider can tell you what they find.
Can I clean the ducts myself?
Duct and fan cleaning involves working at height and inside confined runs and should be left to trained professionals.
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