Directory · Portland
Portland commercial kitchen hood cleaning
Research index for operators. Public rules we found, how to vet a cleaner, open listing slots. Not a ranked vendor list.
What operators usually get asked
- Anyone who cleans commercial cooking hood and ventilation systems in Portland — outside contractor or in-house — must first hold a Portland Fire Marshal Certificate of Fitness under Title 31 §31.20.110. The certificate is annual and not transferable.
- The hood-and-duct cleaning exam is a 25-question open-book test based on NFPA 96 (2017 edition), passing score 75%. Tests are by appointment at the Permit Center (1300 SE Gideon St). First-year fee listed as $45; yearly renewal $30 per certificate type (verify current fee schedule before paying).
- Portland Fire & Rescue policy FIR-8.08 sets cleaning guidelines: clean to bare metal before surfaces get heavily contaminated; inspect at least every 6 months (inspector may extend infrequent kitchens up to two years); and publish minimum cleaning intervals by cooking type (see table below).
- After inspection or cleaning, the provider must leave a label in the kitchen with the date cleaned, company name, company number, and the individual’s certification number, plus any areas not cleaned. Reports and the cleaning schedule stay on site for the Fire Marshal’s Office.
- Statewide, the Oregon Fire Code 2025 (IFC 2024-based) §606.3.3 requires inspections at Table 606.3.3.1 intervals and cleaning to ANSI/IKECA C10 when grease is found, with records and conspicuous tags. Portland’s CoF and FIR-8.08 sit on top of that baseline — ask which document the inspector is citing if the intervals disagree.
- Oregon Construction Contractors Board (CCB) licensing applies to compensated construction-related work on real property; confirm with your contractor whether their CCB status covers the work they bid.
- Published contacts (verify on current city pages): Fire Permit Center pfrpc@portlandoregon.gov · 503-823-3712; general PF&R / 311 503-823-4000.
FIR-8.08 minimum cleaning frequencies
| Cooking type (FIR-8.08) | Clean at least every |
|---|---|
| Solid-fuel cooking or wok cooking | 1 month |
| High-volume, fast food, 24-hour cooking, or charbroiling | 3 months |
| Normal commercial cooking or baking | 6 months |
| Infrequent cooking (lodge, church, etc.) | As needed (inspector may extend) |
FIR-8.08 also says unusually heavy grease may require more frequent cleaning. Solid-fuel appliances are pointed to NFPA 96 solid-fuel procedures. See how often to inspect for the statewide OFC Table 606.3.3.1 inspection intervals (monthly solid fuel; quarterly high-volume; semi-annual other; annual low-volume).
Oregon Fire Code inspection intervals (Table 606.3.3.1)
| Type of cooking operation | Inspect at least every |
|---|---|
| Solid-fuel cooking | 1 month |
| High-volume: 24-hour, charbroiling, wok | 3 months |
| All other cooking | 6 months |
| Low-volume: places of worship, seasonal, senior centers | 12 months |
Inspection finds grease → clean to IKECA C10. Portland’s FIR-8.08 cleaning table is the local cleaning overlay operators hear most often; keep both documents straight when a vendor quotes “code.”
Three separate jobs in a Portland kitchen
| Job | Rule we found | Who files or keeps proof |
|---|---|---|
| Hood, duct, and fan cleaning | Title 31 CoF required; FIR-8.08 frequencies; OFC §606.3.3 / IKECA C10 | Certificate holder leaves label + report on site. Ask for CoF number on the quote. |
| Hood suppression inspection | Separate Certificate of Fitness track for fixed fire extinguishing systems; NFPA 17/17A | Licensed suppression contractor — not the same CoF as hood cleaning. |
| Grease trap / FOG | Wastewater / plumbing program (not PF&R exhaust cleaning) | Different trade and paperwork. See grease trap on hood day. |
Vet checklist
- Current Portland Fire Marshal Certificate of Fitness for commercial cooking hood and duct cleaning (ask for the number; PF&R publishes holder lists)
- Certs your AHJ accepts beyond CoF (IKECA or equivalent) — ask, then verify
- Certificate of insurance before they arrive
- Photo report: plenum, ducts, rooftop fan, not only the canopy
- Full-system vs canopy wipe in writing
- Label on the hood with date, company #, individual certification #, and areas not cleaned
- After-hours and roof access confirmed before the crew shows up
Open listing slots
Unverified until docs in — Slot 1
Unverified until docs in — Slot 2
Unverified until docs in — Slot 3
Unverified until docs in — Slot 4
Sources
- Portland Fire & Rescue: FIR-8.08 — Cleaning of commercial cooking hood and ventilation systems
- Portland Fire & Rescue: Certificate of Fitness test and certificate holders (exam basis, fees, holder PDFs)
- City of Portland Title 31 — Fire Regulations (§31.20.110 Certificates of Fitness)
- Oregon Fire Code 2025, Chapter 6 (UpCodes) (§606.3.3, Table 606.3.3.1, IKECA C10, records/tags)
Related guides
- How often to inspect
- What the service label should show
- Full-system vs canopy wipe
- What your report must show
- IKECA certification
- Quote checklist
- Seattle
Request a listing: company, metro, certs, insurance, service area, photo-report policy. Include your Portland CoF number.