Frequently Asked Questions
How often should I have my Kitchen Exhaust System cleaned?
National Fire Protection Association Standard 96 states that kitchen exhaust systems should be inspected by a properly trained, qualified and certified company or individual. NFPA 96 has established minimum frequencies for the inspection of systems but based on the type or volume of cooking the inspections may be required more often. While a low-volume cooking establishment shall be inspected annually, high-volume operations such as fast food or charbroiling or solid fuel cooking operations may require monthly, or even weekly inspections. If the system is found to be contaminated the entire exhaust system shall be cleaned. During peak seasons the frequency of inspections and cleaning should be increased.
Recommendations for cleaning schedules
- 30 days for char-broilers and 24 hour locations
- 60 days for hamburger restaurants and fast food locations
- 90 days for average restaurants, employee cafeterias, hotel or hospital kitchens
- 180 days for convalescence hospitals, small snack bars, and pizza restaurants, churches
- Yearly for hoods over nine grease critical appliances, steam kettles, dishwashers and seasonal facilities
|
|
|
