Hood Logic Cleaning Foam Process
How commercial kitchen hood cleaning foam is applied in the field—what operators and cleaners should expect from a proper clean.
Hood-Logic
The working authority on kitchen hoods.
Clear guidance on hood cleaning, hood inspection, and NFPA 96—for restaurants, cleaners, and inspectors who need facts that hold up in the field.
Start with the pillars
Core topics every commercial kitchen should understand—cleaning, inspection, NFPA 96, fire suppression, and day-to-day operations between deep cleans.
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Field-focused videos on hood cleaning, NFPA 96 inspections, and kitchen fire suppression.
NFPA 96 Hood Inspection Explained: What Restaurants & Cleaners Must Document
What restaurants and cleaners need to document when inspecting commercial kitchen hoods under NFPA 96.
Fire Suppression
How kitchen fire suppression systems relate to hood systems, inspections, and field documentation.
Latest guides
Cornerstone reading for cleaning intervals, inspection checklists, and NFPA 96 in plain language.
- Cleaning
What Is Kitchen Hood Cleaning?
A clear definition of commercial kitchen hood cleaning—what gets cleaned, why grease matters, and how it ties to fire safety and inspections.
- NFPA 96
NFPA 96 Explained for Restaurants
A plain-language overview of NFPA 96 for restaurant operators—what it covers, how it relates to hood cleaning and inspection, and how to talk about compliance without legal jargon.
- Cleaning
How Often Should Kitchen Hoods Be Cleaned?
Hood cleaning frequency depends on cooking volume and fuel type—not a fixed calendar. Learn how operators set intervals that match real grease load.
- Inspection
Hood Inspection Checklist (NFPA 96 Context)
A practical hood inspection checklist covering canopy, filters, ducts, fans, fire suppression interfaces, and documentation for NFPA 96-minded operators.