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Liability & Safety

Your Responsibility as Owner

The NFPA fire code has changed: YOU are now liable for your system! You must remain aware of the condition of your kitchen hood and exhaust system.

  • 4.1.5 "The responsibility for inspection, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations shall be the ultimate responsibility of the owner of the system provided that this responsibility has not been transferred in written form to a management company or other party." (NFPA 96 2008 edition)
  • 8.3.1 "Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal at 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."
  • 11.6.1 "When the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified, and certified company."

NFPA Required Cleaning Schedule

  • MONTHLY: Systems service solid fuel cooking operations (wood & charcoal)
  • QUARTERLY: Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking
  • EVERY 6 MONTHS: Systems serving moderate-volume cooking operations
  • EVERY YEAR: Systems serving low-volume cooking operations such as churches, day camps, seasonal businesses, or senior centers.

Top NFPA Code Violations:

  1. 4.2.1 Hoods, grease removal device, exhaust fan, and ducts shall have a clearance of at least 18 inches to combustible, 3 inches to limited-combustibles, 0 inches to noncombustible
  2. The distance between the grease removal device and the cooking surface shall be as great as possible but no less then 18 inches.
  3. 4.1.8 All interior surfaces of the exhaust system shall be accessible for cleaning and inspection purposes.
  4. 7.1.4 All ducts shall be installed with out forming dips or traps that might collect residues.
  5. 7.4.3 Access panels shall be of the same material and thickness of the duct, shall have a gasket or sealant that is rated for 1,500 degrees F, shall be grease tight, shall be Listed duct access doors, shall be installed with the terms of the listings and the manufacturer’s instruction.
  6. All deep-fat fryers shall be installed with at least a min of 16 inches space between the fryer and surface flames from adjacent cooking equipment.
  7. 6.2.4 Grease drip trays shall not exceed 1 gallon, shall be constructed of metal.
  8. 6.2.3 Grease removal devices (filters) shall be Listed and constructed of steel or Listed equivalent material, shall be of rigid construction, arranged so that all exhaust air passes through the grease filter.
  9. 11.1.2 Hoods that are filter-equipped shall not be operated with filters removed.
  10. 11.6.2 Hoods, grease removal devices, fans, and other appurtenances shall be cleaned to remove combustible contaminates prior to surfaces becoming heavily contaminated with grease or oily sludge.
  11. 8.1 Exhaust fans shall be: Listed for grease laden vapor, hinged, have flexible weatherproof electrical cable and be provided with safe access and work surface for inspection and cleaning.
  12. Exhaust fans shall be attached to a roof top curb no less then 18 inches from roof top, exhaust vapor no less then 40 inches from roof top, 3 feet vertical separation from any air intake, 10 feet separation horizontal clearance from any adjacent buildings, property lines, and air intakes.
  13. 5.1.2 All seams, joints, and penetrations of the hood enclosure that direct and capture grease-laden vapors and exhaust gases shall have a liguid tight continuous external welded to the hood’s lower outermost perimeter.
  14. All "wall-mounted" canopy hoods shall be tight fitting against the back wall so to not permit passage of grease vapor be hind the hood of between the back wall and hood assembly.

Choosing a Hood Cleaning Company

Learn more about What to Look for in a Kitchen Hood Cleaning Company.

Free Inspection

Pressure Pro, Inc. wants you to know your system is cleaned to the NFPA-96 Standard. So, no matter who you have hired to clean your system. Pressure Pro, Inc. will provide you with a free photo inspection of your complete system.