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Grease and particulate buildup in the exhaust system is a fire hazard, and greatly impacts on the efficiency and lifetime of mechanical equipment. According to the National Fire Protection Association, the majority of restaurant fires originate on the kitchen cooking appliances and flare into the kitchen exhaust system. If the entire exhaust system is not cleaned, a significant risk for fire exists whenever cooking appliances are used.
According to NFPA-96 section 11.6.2: “Hoods, grease removal devices, fans, ducts, and other
appurtenances shall be cleaned to remove combustible contaminants prior to surfaces becoming heavily contaminated with grease or oily sludge.”
According to NFPA-96 section 11.6.1: “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 in accordance with Section 11.4.” The entire exhaust system includes the hood, filters, fan and all associated horizontal and vertical ductwork.
There are times when spots and layers of grease or grime won’t come out, even after putting much effort into scrubbing. Commercial kitchen cleaners utilize different techniques and technologies to make sure that they eliminate all the grease that has accumulated on surfaces and hoods. Power washing for instance, blasts away all stubborn material that won’t come off if another method was used.
NFPA 96 8.1.1 states that all approved Upblast fans be installed with hinges. A fan with fixed positions is far more stable and less likely to have problems with balance and bearing misalignment due to limited movement allowed during the cleaning and inspection process. Properly installed hinge kits may add to the strength of the base and assist in minimizing metal fatigue over the years in larger fans.
NFPA – 96 4.1.5: “The responsibility for inspection, Maintenance, and cleanliness of the of the ventilation control and fire protection of the commercial cooking operations shall be the ultimate responsibility of the owner of the system…”
