NFPA – STANDARD FOR VENTILATION CONTROL AND FIRE PROTECTION OF COMMERCIAL COOKING OPERATIONS

NFPA Standard 96 covers the exact requirements for the operation of Restaurant Exhaust systems. You may go to the NFPA website for the entire code

The most frequently asked questions involve the frequency of cleaning. Below are some guidelines:

Exhaust System Inspection Schedule:

§ Systems using solid fuel cooking operations Monthly

§ Systems with high volume cooking Quarterly

§ Systems with moderate volume cooking Semi-Annually

§ Systems with infrequently used equipment Annually

The entire exhaust system shall be inspected by a properly trained, qualified, and certified company or person(s).

Hood and Duct Cleaning:

Scheduled cleaning should be done by a certified exhaust cleaning specialist at least semi-annually. This should be increased to quarterly for cooking facilities with an increased amount of frying such as Oriental or Mexican restaurants. In addition to cleaning the hoods and ducts, and fire retardant chemical should be sprayed in the duct-work.

Filter Cleaning:

Systems with high volume cooking with deep fryers and griddles – Daily

Systems with moderate volume cooking with fryers and griddles – Twice Weekly

Systems with low volume cooking, with our without griddles and fryers – Weekly

Exposed Surfaces

Daily cleaning of all exposed cooking surfaces, cooking counters, underside of hoods etc.