Your safety is important to us.
We follow the National Fire Protection Code 96 (NFPA 96) standard guidelines when performing cleaning services for our clients. As a rule, kitchen grease exhaust cleaning is required by Fire Marshals, Health Inspectors, and Insurance Companies. The NFPA 96 is commonly accepted as the standard by counties, cities and states as their adopted fire code for commercial kitchen hood, vent, and duct, grease exhaust cleaning standards.
NFPA #96 Requirements:
NFPA #96 (1998) 8-3.1 States: Hoods, grease removal devices, fans, ducts, and other apputenances shall be cleaned to bare metal a frequent intervals prior to surfaces becoming heavily contaminated with grease or oily sludge. After the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance. The entire exhaust system shall be inspected by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Table 8-3.1
NFPA #96 Table:
Type of Volume of Cooking
- Systems serving solid cooking operations - Monthly
- Systems serving high-volume cooking operations - Quarterly (such as 24-hour cooking, charbroiling or wok cooking)
- Systems serving moderate-volume cooking operations - Semiannually
- Systems serving low-volume cooking operations - Annually (such as churches, day camps, senior centers)
To learn more about the NFPA please visit their website at www.nfpa.org or click here.
