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Hands On - Kitchen Exhaust Hood Cleaning for Workers
Certification Level
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Level-1 (Worker/Technician)
Business Models
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Hands-On Operator (Equipment Required): You invest in equipment (pressure washer, trailer, tools), perform the work yourself and/or with employees, and build accounts.
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Management / Owner (No Equipment Required): You do NOT buy equipment. You focus on building restaurant accounts, estimating/pricing correctly, and managing clients. Then you subcontract the actual cleaning work to our network of MFS-certified hood cleaners across the country.
NFPA Code 96 Requirements
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All restaurant kitchen exhaust hood systems must be cleaned by trained, qualified, and certified professionals.
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Fire inspectors and/or insurance companies enforce this law nationwide.
What This Course Offers
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100% hands-on training: live, 2-day class in Sanford/Orlando, Florida.
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Designed for employees of exhaust hood cleaning companies who want to be certified cleaners and inspectors.
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Day 1: Learn the NFPA Code 96 standards to clean and inspect commercial kitchen exhaust hoods properly & study for your proctored test.
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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.
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Videos remain open all year long to refresh at any time.
Access to Tools, Equipment & Chemicals
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Hot water pressure washer.
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Strong degreasing chemicals.
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Small tools & supplies needed to get the job done fast.
What You'll Get
- 100% hands-on training: live, 2-day class in Sanford/Orlando, Florida.
- Pre-recorded Online Training Videos – Learn anytime, anywhere at your own pace.
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Complete Training Manual (PDF) – A detailed, step-by-step guide included with your course.
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Printed Training Manual (Hard Copy) – FREE shipping for U.S. customers. International shipping available at an additional cost.
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2-in-1 Certification – Become an MFS-Certified Hood Cleaner & Inspector.
Recommended Purchase
- NFPA 96 Code Book – Recommended industry standard reference (Buy here)
Certification Validity
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Recognized across the USA and Canada.
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Meets national safety and insurance standards.
Student Testimonial
Watch this short video to learn more about the course experience
Next Hands-On Training:
June 22–24, 2026 (80% Full)
July 20–22, 2026 (50% Full)
Aug 17–19, 2026
Sept 7–9, 2026
Oct 5–7, 2026
Dec 14–16, 2026
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No P.O box accepted
Regular price$3,300.00
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Shipping calculated at checkout.!
By placing your order, you acknowledge and agree that all course and product sales are final and are subject to the terms of our Refund and Return Policy.
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 - 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 - Protection of Commercial Kitchen Workspace Areas
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