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Hands On - Kitchen Exhaust Hood Cleaning for Workers
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
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MFS Training Manual.
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NFPA Code 96 Book.
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Video-based training access anytime.
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2-in-1 Certification as an MFS-Certified Hood Cleaner & Inspector.
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:
Jan 19–21, 2026
Feb 16–18, 2026
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
$5,600.00
Sale price$3,500.00
/
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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