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.
NFPA 96
NFPA is the governing body that 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.
11.3 Inspection Of Exhaust Systems
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
Table 11.3 Exhaust System Inspection Schedule
Type or Volume of Cooking Frequency Frequency
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
11.4 Cleaning Of Exhaust Systems
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.
11.4.2
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.