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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.
- 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 needed to get the job done fast.
What You'll Get
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Video-based training access anytime.
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2-in-1 Certification as an MFS-Certified Hood Cleaner & Inspector.
- Includes project leads and membership to the Hood Cleaners Association (NHCA) www.NationalHoodCleaners.org
- 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.
Student Testimonial
Watch this short video to learn more about the course experience
Next Hands-On Training:
Mar 16–18, 2026
April 20–22, 2026
May 18–20, 2026
June 15–17, 2026
July 20–22, 2026
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.!
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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