How many hours a day is your kitchen actively cooking?

16+ hours a day — round-the-clock, a busy charbroiler, or a wok station running non-stop8–16 hours a day — a standard full shift, typical full-service restaurantUnder 8 hours, or occasional — seasonal, church kitchen, or light/occasional use

We cook primarily with wood or charcoal (solid fuel) — this changes your required schedule to monthly, regardless of hours

A couple more details

Optional — helps us prep an accurate quote. Doesn't change your schedule above.

Days open per week

6–7 days/week5 or fewer days/week

Number of hood/exhaust systems

12–34+

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This tool gives a general answer based on NFPA 96's published frequency tiers. Your actual kitchen may need a different schedule based on a real walkthrough —read the full breakdown or call us and we'll help you figure out exactly where your kitchen falls.

NFPA 96 Frequency Tiers

The published standard the calculator above is based on.

Tier	Applies To
Monthly	Solid-fuel cooking operations (wood or charcoal-fired equipment)
Quarterly	High-volume cooking, including 24-hour operations and high-turnover restaurants
Semi-annually	Moderate-volume kitchens — most standard full-service restaurants
Annually	Low-volume operations, such as seasonal kitchens, churches, or day camps

Is Your Kitchen Hood Overdue?

How many hours a day is your kitchen actively cooking?

A couple more details

NFPA 96 Frequency Tiers