NFPA 96 requires qualified and trained technicians to clean restaurant exhaust hoods, which is for a good reason. For one, hood cleaning on a commercial scale necessitates using modern equipment, which can’t be done without training.

The NFPA 96 standard also requires a maintenance schedule for regular inspections by qualified personnel to ensure exhaust systems remain safe and free from grease deposits. This system should include regularly scheduled cleaning and emergency cleanings depending on the amount of grease accumulation.

The NFPA 96 standard requires cleaning with a high-efficiency particulate air (HEPA) vacuum to capture any dust particles and small pieces of debris which could otherwise become airborne during the cleaning process. The HEPA filter must meet the minimum efficiency reporting value (MERV) of 16.

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Standard Fire Code for Vent Hood Cleaning

The exhaust system must be inspected for any blockages or damage during cleaning and repaired if necessary. Any grease found in the ductwork must be removed using a non-flammable degreaser.

The NFPA 96 standard also states that all levels of the exhaust system must be cleaned, including hoods, plenums, fans and ductwork. All areas of the exhaust system remain free from grease accumulation.

To ensure NFPA 96 compliance, restaurant owners should develop a program to regularly clean their exhaust systems and keep them in the best possible shape.

The scope of NFPA 96

NFPA 96 was created to provide exhaust system owners and managers with sufficient technical guidance on properly maintaining their systems. The standard also provides standards for testing, inspection and cleaning that must be met to meet the safety requirements from both a fire hazard and health standpoint.

The guidelines aren’t just limited to commercial restaurant kitchens but can also be applied to any exhaust system, including those found in industrial settings, commercial kitchens, and other locations.

NFPA 96 outlines the specific procedures to be followed when cleaning an exhaust system. It also sets out requirements for the types and amounts of combustible material used during the cleaning and provi

Table 11.4 Schedule of Inspection for Grease Buildup

NFPA 96 offers a set of guidelines for outlining and tracking regular maintenance, i.e., cleaning, checking and repairs. It also helps to ensure compliance with the standard.

A qualified professional must clean the entire exhaust system if odours from greasy fumes are noticed upon inspection. This procedure is mandated by Section 11.4 and sanctioned by the appropriate regulatory authority.

Be reminded that this inspection mandate is for exhaust systems installed in commercial kitchens only. The frequency of these inspections depends on the level of grease accumulation, but as a rule of thumb, an inspection should occur every 3 to 6 months.

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remove combustible contaminants prior to cooking

Duct Access and Access Panel Code

The hoods, filters, and exhaust fans are always the focal point of cleaning and maintaining the kitchen exhaust system. However, some components are as important, if not more important.

Access panels are one such component. NFPA 96 requires access panels to be installed and maintained on the duct system, between each fan unit and at all other points where parts in the system may require attention or replacement.

The access panel should be large enough for a technician to get inside, allowing them to see and reach all parts of the exhaust system.

NFPA 96 states that access panels must be constructed of non-combustible or fire-resistant material and have a minimum clearance of six inches from combustible materials.  Access panels should also be equipped with locks to prevent unauthorized entry.

All these requirements are implemented to ensure the safety of technicians and other personnel working on or near the exhaust system.

Commercial Cooking Operations

NFPA 96 requires commercial cooking operations to meet a minimum MERV (Minimum Efficiency Reporting Value) of 16. This number refers to the number of airborne particles captured by the filter medium, thus ensuring that grease, smoke and other pollutants are removed from the air before they escape into the surrounding atmosphere.

The higher the MERV rating, the more effective and efficient the filter capturing airborne particles. More efficient filters also reduce the amount of time required for the maintenance and cleaning of exhaust systems.

Grease Removal Devices

A grease removal device, which is usually an integral part of the exhaust system, must be installed and maintained in accordance with NFPA 96. This device is designed to capture grease, smoke and other pollutants before they escape into the atmosphere.

The type and size of the grease removal device must be based on a calculation of the amount of energy released by cooking equipment and the size of the kitchen exhaust system.

The device must collect and trap grease without blocking or clogging the system, thus ensuring that it operates efficiently at all times.


NFPA Code 96 for Hood Grease Filters

NFPA 96 provides guidelines and standards for hood grease filters. Hood grease filters must be cleaned at least every 90 days to prevent an accumulation of combustible material inside the exhaust system.

The filter should also be inspected regularly. The intention is to identify any damage or wear that could lead to system operation problems. It’s important to note that filters must be replaced with the same type and size as the original filter. The reason is that a mismatched filter could act as a restriction and cause the system to be inefficient.

All exhaust systems must meet the requirements of NFPA 96 to ensure proper functioning and safety. Regular maintenance, inspections and compliance with these standards are a must for achieving these objectives. Failure to comply can result in costly repairs, unsafe conditions and penalties.

NFPA Fire Codes for Rooftop Grease Containment

According to the NFPA, rooftop grease containment systems are required in commercial kitchens with grease-producing cooking equipment. These systems contain, capture and remove grease from the rooftop before it reaches the exhaust system.

The NFPA states that these systems must be designed to accommodate the daily output of grease for each piece of cooking equipment and must include an overflow alarm or warning system to alert personnel of a potential overflow situation.

The containment systems must be inspected and maintained regularly in accordance with NFPA standards to ensure that the system remains safe, effective and efficient.

Electrical Wiring and Fan Hinges

The NFPA requires that all electrical wiring and fan hinges connected to the exhaust system be inspected and tested regularly.

Electrical wiring must be properly grounded and identified with labels so that personnel can easily determine which circuits are active or inactive.

To guarantee an efficient operation, all fan hinges must be in good condition and free from corrosion or damage. The fan, motor and other components must be checked for wear or damage – anything that hinders the usual performance of these parts can cause the entire system to malfunction.

Call Windsor Hood Cleaning if you need help with any of these tasks! Our team of experienced hood cleaning professionals can provide the necessary services.

NFPA 96 Inspection Checklist

Inspections and maintenance of commercial kitchen exhaust systems in accordance with NFPA 96 must include the following:

Inspection of hood filters

• Grease removal device inspection and cleaning

• Rooftop grease containment system inspection and cleaning

• Electrical wiring and fan hinge inspections

• Exhaust fan, motor and component inspections

• Verification of NFPA clearances and requirements

• Inspection of hoods and ductwork for signs of grease, corrosion or damage.

Regular inspections and maintenance help to keep the exhaust system running efficiently and safely.

Adhering to the checklist above will guarantee that all components can function optimally while any potential issues are quickly identified and resolved before they cause costly damage.

NFPA 96 Standards for Windsor Restaurants

Windsor Hood Cleaning commits to these standards set by NFPA 96:

  • Hood Filters: Must be inspected and cleaned every 90 days.

  • Grease Removal Device: Must be inspected and serviced regularly.

  • Rooftop Grease Containment System: Must be designed to accommodate the daily grease output for each piece of cooking equipment and must include an overflow alarm or warning system.

  • Electrical Wiring and Fan Hinges: Must be inspected and tested regularly.

  • Exhaust Fan, Motor and Components: Must be checked for wear or damage.

  • Clearances: Verified in accordance with NFPA standards.

  • Hoods and Ductwork: Inspected for signs of grease, corrosion or damage.

We are bent on helping commercial kitchens comply with NFPA 96 regulations, guaranteeing a safe exhaust system.

NFPA 96 Hood Cleaning Frequency

The standard for hood cleaning frequency set by the NFPA 96 regulations varies from one establishment to the next, but there are some general guidelines to follow:

  • Solid fuel cooking operations must be serviced monthly.

  • High-volume cooking operations, i.e., wok, 24-hour cooking, and charbroiling, must be serviced every 3 to 4 months.

  • Medium-volume cooking operations with standard equipment should be serviced every six months.

  • Low-volume cooking operations should be serviced at least once a year.

Count on Windsor Hood Cleaning to clean the exhaust system according to NFPA 96 standards. We also offer reasonable price packages. Call us today!

NFPA 96 Kitchen Hood Inspection

At the end of a hood inspection, a report outlines any discrepancies found during the process. This report should include photos and detailed descriptions of the areas where noncompliance was observed.

The inspector’s findings should be compared to NFPA 96 standards, which will help determine if additional maintenance or repairs are needed.

Simultaneously, the exhaust fan, motor and other parts must be evaluated to ensure peak performance. Electrical wiring and fan hinges should also be examined for effective operation and to ascertain which circuits are running.

Commercial Cooking Equipment

The NFPA explicitly requires commercial kitchen equipment to be constructed of materials that resist ignition, heat, and corrosion. Commercial cooking equipment must also comply with local codes regarding accessible clearances between pieces of equipment for moving materials or personnel.

Grills, ranges, fryers, charbroilers and ovens are the most common commercial cooking equipment used in restaurants, cafeterias and other food service establishments. Griddles are also popular cooking equipment because they are often the most versatile commercial kitchen equipment available.

Cooking Equipment

Windsor Hood Cleaning provides services for cleaning and maintaining commercial kitchen equipment. These services include filter cleaning, fan blower repairs and replacement, grease trap maintenance, exhaust hood cleaning, ventilation system inspection and maintenance, fire suppression system inspections and refilling of fire extinguishers.

We offer preventative maintenance for all types of commercial cooking equipment, i.e., charbroilers, griddles, fryers and ovens. Our comprehensive services cover every aspect of your commercial cooking equipment needs.

National Fire Protection Association

To comply with the NFPA standards, all Windsor restaurants must strictly observe specific regulations regarding cleaning and maintaining their kitchen exhaust systems.

When you need NFPA 96 compliance, Windsor Hood Cleaning is here for you. Our team will ensure your kitchen exhaust system meets all the criteria of the NFPA standards by providing inspections and maintenance services.

We offer affordable pricing options to suit any budget so that safety in your kitchen becomes an utmost priority. Let’s guarantee your business complies with these regulations today!