VentWash provides NFPA 96 commercial kitchen hood cleaning in Orlando, FL — Restaurant Row, International Drive, downtown, and the theme-park corridor — degreasing hood, duct, and rooftop fan to bare metal with photo reports built for the Orlando Fire Department, hotel brand audits, and your insurance carrier.
Orlando runs more high-volume kitchens per square mile than almost anywhere in Florida: 24-hour hotel and resort operations, convention-center service kitchens on I-Drive, the chef-driven strip along Sand Lake Road's Restaurant Row, and the late-night kitchens of Mills 50 and downtown. NFPA 96 puts 24-hour and charbroiling operations in its quarterly tier — which means much of Orlando's hospitality corridor is legally due for professional exhaust cleaning four times a year, not once.
The Florida Fire Prevention Code adopts NFPA 96 statewide — Orlando Fire Department enforces it locally, and inspectors expect a current cleaning certificate and a dated service sticker on the hood. The required frequency depends on how you cook:
| Cooking operation | Typical examples | Required frequency |
|---|---|---|
| Solid-fuel cooking | Wood-fired ovens, charcoal, mesquite, smokers | MONTHLY |
| High-volume cooking | 24-hour kitchens, charbroiling, wok cooking | QUARTERLY |
| Moderate-volume cooking | Typical sit-down restaurants, hotel kitchens | SEMI-ANNUALLY |
| Low-volume cooking | Churches, day camps, seasonal businesses, senior centers | ANNUALLY |
Wondering about price? See what hood cleaning costs in the Orlando market — and get an exact free quote in minutes.
During your slowest window — typically 1 am to 5 am. Crews isolate one hood line at a time, so part of the cookline stays live while each system is degreased, photographed, and reassembled. Multi-night splits are available for large resort kitchens with several hood banks.
It depends on the address: Orlando Fire Department inside city limits, Orange County Fire Rescue for the unincorporated stretches of the I-Drive corridor. Both enforce the Florida Fire Prevention Code's NFPA 96 requirements and both expect a current certificate and service sticker.
Yes. NFPA 96's frequency table places high-volume cooking — 24-hour kitchens, charbroiling, wok cooking — on a quarterly inspection and cleaning cycle. It's the tier most Orlando hospitality kitchens fall into, and the one fire marshals check first.
Free exact quote for any Orlando commercial kitchen — after-hours crews, bare-metal results, and the photo-documented report Orlando Fire Department and your insurer want to see.