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Hands On - Kitchen Exhaust Hood Cleaning for Workers
📜 NFPA Code 96 Requirements
- All restaurant kitchen exhaust hood systems must be cleaned by trained, qualified, and certified professionals.
- Fire inspectors and/or insurance companies enforce this law nationwide.
🎓 What This Course Offers
- 100% hands-on training: live, 2-day class in Sanford/Orlando, Florida.
- Designed for employees of exhaust hood cleaning companies who want to be certified cleaners and inspectors.
- Day 1: Learn the NFPA Code 96 standards to clean and inspect commercial kitchen exhaust hoods properly & study for your proctored test.
- Day 2: All-day field training—warehouse practice on 2 hood systems, funneling, access panels, fan belts; then a full 50-foot catering-hall clean (roof, attic, filters), spin-jet vertical duct cleaning, winterizing, and more.
- Videos remain open all year long to refresh at any time.
📈 Access to Tools, Equipment & Chemicals
- Hot water pressure washer.
- Strong degreasing chemicals.
- Small tools & supplies needed to get the job done fast.
🧾 What You’ll Get
- MFS Training Manual.
- NFPA Code 96 Book.
- Video-based training access anytime.
- 2-in-1 Certification as an MFS-Certified Hood Cleaner & Inspector.
🌎 Certification Validity
- Recognized across the USA and Canada.
- Meets national safety and insurance standards.
ADD-ON COURSE
- Grow Your Hood Cleaning Business Even Faster by Also Offering Cooking Appliance Cleaning
Student Testimonial
Next Hands-On Training:
- October 6–7
- November 17–18
- December 15–16
Call us to ask about Offline Discounts!
No P.O box accepted
What you will learn:
CHAPTER 1 - Introduction to Kitchen Exhaust Hood System Cleaning
CHAPTER 2 – Components of Air Movement in a Restaurant
CHAPTER 3 – Grease Buildup in an Exhaust Hood System
CHAPTER 4 – At the Start of the Cleaning Process
CHAPTER 5 – During the Cleaning Process
CHAPTER 6 – After the Cleaning Process
CHAPTER 7 – Documentation After a Cleaning
CHAPTER 8 – Theory of Exhaust Hood Cleaning
CHAPTER 9 – Components of an Exhaust Hood System
CHAPTER 10 – Exhaust Filters, Ducts, Fans and Access Panels
CHAPTER 11 – Important Things to Know About Kitchen Exhaust Cleaning
CHAPTER 12 – Inspection and Cleaning of Kitchen Cooking Equipment
CHAPTER 13 – Safety When Cleaning an Exhaust Hood System
CHAPTER 14 – Pre and Post Cleaning Procedures
CHAPTER 15 – Tools, Chemicals and Equipment Needed
CHAPTER 16 – Estimating Kitchen Exhaust System Cleaning
CHAPTER 17 – Required Forms for Kitchen Exhaust System Cleaning
CHAPTER 18 – Protection of Commercial Kitchen Workspace Areas
CHAPTER 2 – Components of Air Movement in a Restaurant
CHAPTER 3 – Grease Buildup in an Exhaust Hood System
CHAPTER 4 – At the Start of the Cleaning Process
CHAPTER 5 – During the Cleaning Process
CHAPTER 6 – After the Cleaning Process
CHAPTER 7 – Documentation After a Cleaning
CHAPTER 8 – Theory of Exhaust Hood Cleaning
CHAPTER 9 – Components of an Exhaust Hood System
CHAPTER 10 – Exhaust Filters, Ducts, Fans and Access Panels
CHAPTER 11 – Important Things to Know About Kitchen Exhaust Cleaning
CHAPTER 12 – Inspection and Cleaning of Kitchen Cooking Equipment
CHAPTER 13 – Safety When Cleaning an Exhaust Hood System
CHAPTER 14 – Pre and Post Cleaning Procedures
CHAPTER 15 – Tools, Chemicals and Equipment Needed
CHAPTER 16 – Estimating Kitchen Exhaust System Cleaning
CHAPTER 17 – Required Forms for Kitchen Exhaust System Cleaning
CHAPTER 18 – Protection of Commercial Kitchen Workspace Areas
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