All Forum Posts by: Ryan Leavitt

I have several restaurant clients here in Chicago.  It is fair and reasonable to have the hoods/vents/ducts cleaned every 6 months and have the filters changed in those systems quarterly or weekly depending on the type of cooking and if they are baffle or mesh filters. Most people outsource the cleaning to the same company that is in charge if managing the fire suppression systems for the kitchen/building.  The filter/duct cleaning is also usually a requirement by preferred insurance companies that provide coverage for the restaurant.