How Much to Charge for Hood Cleaning
Commercial hood cleaning typically runs $200–$500 for a small restaurant with one or two hoods, $800–$1,500 for a mid-sized kitchen with multiple hoods and fans, and $1,500–$3,000 for large operations. Hourly rates run $135–$210. Price the recurring contract, not the one-off — NFPA-96 requires cleaning on a set schedule, so every kitchen you clean is an account that repeats indefinitely.
Pricing by kitchen size
| Kitchen | Typical per cleaning |
|---|---|
| Small (1–2 hoods) | $200–$500 |
| Mid-sized (multiple hoods, fans) | $800–$1,500 |
| Large / high volume | $1,500–$3,000 |
| Residential hood | $200–$700 |
Underneath: $135–$210 per hour, often with a two-person crew.
Price the initial clean separately
A neglected system is not a maintenance job. Quote the first deep clean at its real cost and the recurring visits at the maintenance rate — otherwise the contract price is set by your worst day.
The contract is the product
NFPA-96 mandates a cleaning schedule. Every kitchen you clean is a recurring account by default — quarterly at $600 is $2,400 a year from one relationship, and it renews itself.
Charge for what’s above the hood
Fan service, filter replacement, rooftop containment, and grease disposal are separate labor. Itemize them so a kitchen that needs the full job pays for it.
Related: hood cleaning invoice template and hood cleaning business invoicing software.
Frequently asked questions
How often does each kitchen need cleaning?
Under NFPA-96 it depends on cooking volume — high-volume and solid-fuel kitchens monthly, most full-service restaurants quarterly, low-volume operations semi-annually or annually. That schedule is your recurring revenue calendar.
Should the first cleaning cost more?
Often yes. A system that hasn't been cleaned in two years takes far longer than one on a quarterly schedule. Price the initial deep clean separately and quote the ongoing contract at the maintenance rate.
What does the certificate matter for pricing?
It's part of what you're selling. The kitchen needs documented proof for its insurer and inspector, and being the vendor who delivers a clean certificate and next-due date is what makes you hard to replace over $50.