The National Fire Protection Association (NFPA) is the governing body providing the minimum codes of standards for the kitchen exhaust cleaning industry via the NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.
NFPA 96 reflects industry best practices that maximize protection of operators, building occupants, and property for reducing fire risks in public and private commercial kitchens.
Today more than ever exhaust hood cleaners require quality methods for maintaining grease-free exhaust systems to keep facilities protected from grease fires.
Kitchen Exhaust Cleaning Frequency Requirements:
| Monthly | Systems serving solid fuel cooking operations |
| Quarterly | Systems serving high-volume operations such as 24 hour cooking, charbroiling or wok cooking |
| Semi – Annually | Systems serving moderate-volume cooking operations |
| Annually | Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses |
Cleaning of Exhaust Systems
Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person (s) acceptable to the authority having jurisdiction.
1. Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.
2. Components of the fire suppression system shall not be rendered inoperable during the cleaning process.
3. Fire-extinguishing systems shall be permitted to be rendered inoperable during the cleaning process where serviced by properly trained and qualified person.
4. When cleaning procedures are completed, all electrical switches and system components shall be returned to an operable state.
5. When a vent cleaning service is used, a certificate showing date of inspection or cleaning shall be maintained on the premises.
6. After cleaning is completed, the vent cleaning contractor shall place or display within the kitchen area a label indicating the date cleaned and the name of the servicing company, and areas not cleaned.
7. Where required, certificates of inspection and cleaning shall be submitted to the authority having jurisdiction.
Call us to schedule an inspection: (925) 789 – 0425 / 24 Hours