Commercial kitchen hoods require regular cleaning to prevent grease fires and preserve air quality. Generally, a commercial kitchen operator will use a professional hood cleaning service. Most kitchen operators will keep track of the hood cleanliness either by a time schedule (i.e. every three months), or by keeping track of how much grease is actually built up on the hood itself (i.e. half an inch, quarter of an inch) and so on. There are advantages and disadvantages for both methods.
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