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Hands On - 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% hands-on training: live, 3-day class in Sanford/Orlando, Florida.
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Designed for owners of exhaust hood cleaning companies who want to be certified cleaners and inspectors and learn how to start and grow their business.
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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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Day 3: Learn marketing strategies, tips & estimating to beat your competition. Take the test and get your MFS Certification.
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1-Year Mentorship on how to grow your business.
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Unlimited phone support for 1 full year (business or technical questions).
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Video access remains open all year 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.
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How to bid on large government & public-school jobs (including contracts over $100,000).
1 Free Course – How to Bid Public Entity School Hood Cleaning Jobs Over $100,000
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MFS Training Manual on bidding public-entity school contracts.
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Video-based training access anytime.
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1-year unlimited phone support while you complete your first school bid.
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Certificate of completion.
What You'll Get
- 100% hands-on training: live, 3-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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1-Year Unlimited Phone Support & Mentorship – Get expert guidance whenever you need it.
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2-in-1 Certification – Become an MFS-Certified Hood Cleaner & Inspector.
- 1 FREE Online Course – Learn how to bid on public-entity school hood cleaning contracts.
- Exclusive Benefits – Includes project leads and membership with the National Hood Cleaners Association (NHCA) www.NationalHoodCleaners.org
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.
Add-On Course
- Grow Your Hood Cleaning Business Even Faster by Also Offering Cooking Appliance Cleaning
- Typically $3,000, now 50% OFF when purchased with the hood-cleaning course – ONLY $1,500.
Student Testimonial
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
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 – 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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