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Online - Kitchen Exhaust Hood Cleaning for Owners (With 1 Year Mentorship)
Certification Level
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Level-2 (Owner)
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% online – Learn by watching video lessons recorded from a live 3-day class.
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Designed for owners of exhaust hood cleaning companies who want to get certified as cleaners and inspectors.
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Learn NFPA Code 96 standards to clean and inspect commercial kitchen exhaust hoods properly.
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Learn marketing strategies, tips & estimating – to beat your competition.
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Do it at your own pace – Most finish within 3 days from the comfort of your own home.
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1-Year Mentorship – on how to grow your business.
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Unlimited phone support – 1 full year (business or technical questions – on or off the job).
- Includes project leads and membership to the Hood Cleaners Association (NHCA) www.NationalHoodCleaners.org
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 you need to get the job done fast.
What You'll Get
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Video-based training access anytime.
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1-year unlimited phone support & mentorship.
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2-in-1 Certification as an MFS-Certified Hood Cleaner and Inspector.
- Includes project leads and membership to the Hood Cleaners Association (NHCA) www.NationalHoodCleaners.org
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Course materials (purchased separately):
- MFS Training Manual
- NFPA 96 Book
(These are not included in the course price, but we highly recommend having them for reference)
Certification Validity
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Recognized across the USA and Canada.
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Meets national safety and insurance standards.
Add-On Course
Grow Your Hood Cleaning Business Even Faster by Also Offering Cooking Appliance Cleaning
Student Testimonial
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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 19 – Registering Your Business and Setting Your Goals
CHAPTER 20– Marketing Tips for Winning Accounts
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 19 – Registering Your Business and Setting Your Goals
CHAPTER 20– Marketing Tips for Winning Accounts
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