A taqueria running a flat-top and a fryer does not need the same hood schedule as a steakhouse with a wood-burning grill, yet many Connecticut operators set a cleaning interval once and never revisit it. That habit is where fire risk builds. Cooking style, heat level, and fuel type change how fast grease leaves the hood and settles into the ductwork, and the NFPA 96 frequency tiers rest on exactly those differences. This guide breaks down hood cleaning frequency by cuisine in