Laws and regulations regarding fire safety can be complex. There’s a lot to consider to maintain compliance and safety. Here’s some information you may find helpful. We update this information regularly, so be sure to check back soon for new tips.
NFPA is the governing body which establishes regulations for the commercial fire industry. NFPA 96 includes the regulations for commercial kitchen owners and operators. Below are some regulations and a chart laying out how cleanings should be scheduled based on cooking patterns.
The entire exhaust shall be inspected by a properly trained, qualified, and CERTIFIED company or person (s) acceptable to the authority having jurisdiction in accordance with Table 11.3
|Systems serving solid fuel cooking operations||Monthly|
|Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking.||Quarterly|
|Systems serving moderate-volume cooking operations.||Semiannually|
|Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers.||Annually|
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 individual acceptable to the authority having jurisdiction in accordance with Section 11.3.
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.
Per Standard NFPA 17A Guidelines