The new year is a good excuse to reset habits. In a commercial kitchen, that reset shouldn’t stop with menus or staffing. Your ventilation system works every hour your kitchen is open, and when it’s neglected, the problems stack up fast: grease buildup, poor airflow, higher energy bills, and real fire risk.
Here are practical, realistic New Year’s resolutions to set for your commercial kitchen ventilation system. These are not wish-list items. They’re actions that protect your kitchen, your people, and your bottom line.
1. Schedule professional hood and duct cleaning on time, every time
If you do only one thing this year, make it this.
Grease doesn’t just sit in your hood. It builds up inside ducts and on exhaust fans where you can’t see it. That buildup is fuel. According to NFPA guidelines, many commercial kitchens must have their systems cleaned quarterly, semiannually, or annually depending on cooking volume.
Resolution:
Put cleaning dates on the calendar now for the entire year. Treat them like health inspections. No skipping. No pushing it back.
2. Stop ignoring airflow problems
If smoke lingers, heat builds up, or smells drift into the dining area, your ventilation system is telling you something. Poor capture and containment usually means blocked filters, grease-heavy ducts, or a failing fan.
Resolution:
When airflow feels off, act immediately. Replace damaged filters, clean grease trays weekly, and have airflow measured at least once a year. Small issues are cheaper to fix early.
3. Replace worn or incorrect hood filters
Filters do more than catch grease. They shape airflow. Bent, clogged, or incorrect filters reduce efficiency and force fans to work harder.
Resolution:
Inspect filters monthly. Replace any that are warped, heavily corroded, or mismatched. Stick to manufacturer-approved filters for your hood type instead of whatever happens to be cheapest.
4. Balance your make-up air system
Exhaust without proper make-up air creates negative pressure. Doors slam shut. Pilot lights go out. Heating and cooling costs rise.
Resolution:
Have a professional check that your make-up air unit is properly balanced with your exhaust system. If your kitchen staff complains about drafts or extreme temperatures, this is usually the reason.
5. Train staff on basic ventilation care
Your staff interacts with the system every day, even if they don’t realize it. How they clean filters, empty grease cups, and report issues matters.
Resolution:
Spend 15 minutes training staff on:
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How often filters should be cleaned
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What grease buildup looks like
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When to report unusual noise or vibration
This prevents damage and extends the life of your system.
6. Inspect exhaust fans before they fail
Rooftop exhaust fans are often forgotten until they stop working. By then, grease buildup, worn belts, or motor failure can shut down the kitchen.
Resolution:
Schedule an annual fan inspection. Check belts, hinges, electrical connections, and grease containment. A small repair now beats emergency downtime later.
7. Document everything
If there’s ever a fire, inspection, or insurance claim, documentation matters. “We meant to clean it” won’t help.
Resolution:
Keep a dedicated ventilation log with:
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Cleaning dates
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Service reports
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Filter replacement records
Digital or paper is fine. Just make it consistent and accessible.
8. Plan upgrades before they’re urgent
Older systems are often inefficient, loud, and expensive to operate. Waiting for a failure usually means rushed decisions and higher costs.
Resolution:
This year, evaluate whether your system still fits your menu and volume. If not, start budgeting for upgrades instead of reacting to breakdowns.
A clean system is a safer, calmer kitchen
Your ventilation system isn’t glamorous, but it shapes how your kitchen feels and functions every day. When it works well, staff are more comfortable, food quality is more consistent, and risks stay under control.
Make this the year you stop treating ventilation as an afterthought. A few solid resolutions now can prevent major problems later.