What does the NFPA (National Fire Protection Agency) say about the requirements for cleaning kitchen exhaust systems ?
Reprinted with permission from NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations ©2001, National Fire Protection Association, Quincy, MA 02269. The reprinted material is not the complete and official position of the National Fire Protection Association, on the referenced subject, which is represented only by the standard in its entirety. 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 Quarterly such as 24-hour cooking, charbroiling, or wok cooking. Systems serving moderate-volume cooking Semiannually operations. Systems serving low-volume cooking operations, Annually such as churches
