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 NFPA® 96: Standards for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2011 Edition
The National Fire Protection Association regulations are specifically designed to limit the life safety concerns and fire hazards associated with commercial cooking equipment and rooftop grease containment.
*7.8.2.1: The ability to drain grease out of any traps or low points formed in the fan or duct near the termination of the system into
a collection container that is noncombustible, closed, rainproof, and structurally sound for the service to which it is applied and that will
not sustain combustion
*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.
*TABLE 11.4 EXHAUST CLEANING INSPECTION SCHEDULE
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Type or Volume of Cooking
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Frequency
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Systems serving solid fuel cooking operations
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Monthly
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Systems serving high-volume cooking operations such as 24-hour cooking,
charbroiling or wok cooking
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Quarterly
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Systems serving moderate-volume cooking operations
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Semianually
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Systems serving low-volume cooking operations, such as churches, day
camps, seasonal business or senior centers
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Anually
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11.6 Cleaning of Exhaust Systems
11.6.1 Upon inspection, if 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 person(s)
acceptable to the authority having jurisdiction.
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.
11.6.3 At the start of the cleaning process, electrical switches that could be
activated accidentally shall be locked out.
11.6.4 Components of the fire suppression system shall not be rendered inoperable
during the cleaning process.
11.6.5 Fire-extinguishing systems shall be permitted to be rendered inoperable
during the cleaning process where serviced by properly trained and qualified
persons.
11.6.6 Flammable solvents or other flammable cleaning aids shall not be used.
11.6.7 Cleaning chemicals shall not be applied on fusible links or other detection
devices of the automatic extinguishing system.
11.6.8 After the exhaust system is cleaned, it shall not be coated with powder or
other substance.
11.6.9 When cleaning procedures are completed, all access panels (doors) and
cover plates shall be restored to their normal operational condition.
11.6.10 When an access panel is removed, a service company label or tag
preprinted with the name of the company and giving the date of inspection or
cleaning shall be affixed near the affected access panels.
11.6.11 Dampers and diffusers shall be positioned for proper airflow.
11.6.12 When cleaning procedures are completed, all electrical switches and
system components shall be returned to an operable state.
11.6.13 When an exhaust cleaning service is used, a certificate showing the name
of the servicing company, the name of the person performing the work, and the
date of inspection or cleaning shall be maintained on the premises.
11.6.14 After cleaning or inspection is completed, the exhaust cleaning company
and the person performing the work at the location shall provide the owner of the
system with a written report that also specifies areas that were inaccessible or not
cleaned.
11.6.15 Where required, certificates or inspection and cleaning and reports of
areas not cleaned shall be submitted to the authority having jurisdiction.
* Reproduced with permission from NFPA® 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations,
Copyright©
2011, National Fire Protection Association. This reprinted material is not the complete and official position of the NFPA on the referenced
subject, which is represented only by the standard in its entirety.
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