What are the NFPA Requirements for
Restaurant Hood Cleaning?

NFPA 96 requires that hoods and ducts be designed installed and maintained to prevent the accumulation of grease and to remove, smoke, heat, and odor from kitchens.

​

The responsibility for inspection, testing, maintenance, and cleanliness of the ventilation controls, fire protection, and cooking appliances of commercial cooking operations belongs to the owner. (NFPA 96.4.1.5) But that's where we can help!

​

NFPA Required Frequency Schedule for Inspection of Grease Build-Up  (NFPA 96.12.4):

​

• Monthly - Systems serving solid fuel cooking operations; (wood, logs, charcoal, mesquite, chips, pellets, etc. to generate appliance heat or used for smoking flavor)

• Quarterly - Systems serving high-volume cooking operations; (24-hours cooking charbroiling, and wok cooking)

• Semi-Annually (every 6 months) - Systems serving moderate-volume cooking operations. 

• Annually - Systems serving low-volume cooking operations; (example: churches, day camps, seasonal business, community centers)

​

Hoods, grease removal devices, fans, ducts, and other appurtenance must be cleaned to remove all combustible contaminates prior to the surface being heavily contaminated with grease or oily sludge. (NFPA 96.12.6.2)

 

Inspection, Testing, and Maintenance of Fire Extinguishing Systems and listed exhaust hoods containing a constant or fire activated water system needs to be tested every 6 months (NFPA 96.12.2)

​

Fixed temperature sensing elements other than fusible metal alloy type can be permitted to remain in continuous service provided they are inspection, cleaned, and replaced when necessary; every 12 months or more frequently to ensure proper operation. (NFPA 96.12.2.8)

​

Fusible Links on fire dampers should be replaced semi annually (every 6 months) or more frequently if necessary (NFPA 96.12.3.3) Fusible links are thermal components that are used to keep fire damper blades open until they reach a certain temperature, at which point they release the blades and allow the damper to close and seal the firewall. This prevents smoke and fire from spreading through ductwork.

​

Inspection, Testing, and Maintenance of listed hoods containing mechanical (fire actuated dampers), water spray, or ultraviolet devices must be done by a properly trained / certified company every 6 months or more frequently based on manufacture specifications. (NFPA 96.12.5)

​

Cooking equipment inspection and maintenance should be complete at least annually by properly trained and certified persons. 

​

Procedures for Inspection, Testing, Cleaning, and Maintenance of Solid Fuel Cooking (NFPA 96.15.8):

• The combustion chamber shall be scraped clean to it's original surface once weekly and inspected for deterioration or defects and should be repaired immediately. 

• The flue or chimney must be inspected weekly for (1) residue that might restrict the vent or create an additional fuel source and (2) corrosion or physical damage that might reduce the flue's capability to contain the effluent. The flue / chimney should be cleaned before these conditions exist and should be repaired or replaced if any unsafe conditions are evident. 

• Spark arrester screens located at the entrance of flue or in hood assemble should be cleaned prior to becoming heavily restricted. 

• Filters and filtration devised installed in the hood should be thoroughly cleaned. 

​

​

More information on the complete NFPA 96 requirements: NFPA

​

​

​