Capital Hood Cleaning

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County Code

Alameda Country Health code
a) Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. All mechanical exhaust ventilation equipment shall be installed and maintained in accordance with the California Mechanical Code, except that for units subject to Part 2 (commencing with Section 18000) of Division 13, an alternative code adopted pursuant to Section 18028 shall govern the construction standards.



a) Every hood shall be installed to provide for thorough cleaning of all interior and exterior surfaces, including, but not limited to, the hood, filters, piping, lights, troughs, hangers, flanges, and exhaust ducts.

b) Exhaust ventilation hood systems in food preparation and ware washing areas, including components such as hoods, fans, guards, and ducting, shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-use articles.

c) Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.

d) Every joint and seam shall be substantially tight. No solder shall be used, except for sealing a joint or seam.

e) When grease gutters are provided they shall drain to a collecting receptacle fabricated, designed, and installed to be readily accessible for cleaning.

f) Exhaust hood ducting shall meet the following requirements:
1) All seams in the duct shall be completely tight to prevent the accumulation of grease.
2) The ducts shall have sufficient clean-outs to make the ducts readily accessible for cleaning.
3) All ducts in the exhaust system shall be properly sloped.
4) Intake and exhaust air ducts shall be cleaned and filters c hanged so they are not a source of contamination by dust, dirt, and other materials.



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