Kitchen hood services

The National Fire Protection Association’s NFPA 96 (NFPA Kitchen Hood Cleaning Requirements) requires trained and certified personnel to clean restaurant kitchen hoods and exhausts on a regular basis (NFPA 96-11.4).

Their mandated cleaning schedule is as follows:

Monthly: Systems serving solid fuel cooking operations.
Quarterly: Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking.
Semi Annually: Systems serving moderate-volume cooking operations.
Annually: Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers.

According to NFPA-96 section 11.6.1(NFPA Kitchen Hood Cleaning Requirements): “Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Section 11.4.”
The entire exhaust system includes the hood, filters, fan and all associated horizontal and vertical ductwork.
In addition, NFPA-96 section 11.6.2 states (NFPA Kitchen Hood Cleaning Requirements): “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.”
Grease and particulate buildup in the exhaust system is a fire hazard, and greatly impacts on the efficiency and lifetime of mechanical equipment. According to the NFPA, the majority of restaurant fires originate on the kitchen cooking appliances and flare into the kitchen exhaust system. If the entire exhaust system is not cleaned, a significant risk for fire exists whenever cooking appliances are used.

This is what you can expect during your system inspection:

Nozzles from which the extinguishing agent is discharged are inspected for build-up.
Nozzle caps are replaced.
Air is run through the extinguishing lines to make sure there is no blockage.
The manual pull station is pulled to make sure it activates the system.
Pressure gauges are checked for proper PSI.
Operation of gas shut off valve and microswitch are tested.
Ensure the fans are running and operating properly as designed.
Cut the fusible links (simulating the melting of the metal due to excessive heat) to see if the system activates.
Install new links with the date stamped on them for proof of service for the fire marshal inspection.
Check that the gas shuts off upon activation.
Test that the electrical shuts off upon activation.
File your inspection certification with the local fire authority.
Tag the system showing certification was completed by a professional according to regulations.
A Commercial Cooking System Service and Inspection Report will be left on-site and one will be sent to the local fire department.

Kitchen fire suppression systems are highly effective fire containment systems. Once a fire is detected, the system's nozzles discharge wet chemicals from above the appliance. The wet chemicals cover the flames and starve the fire. Once the system is activated, it disconnects the gas line to the appliance. We offer nozzle replacements, blow off caps, replacement cartridges, activation lines, alarm panel monitoring devices, cylinder replacements, and many more services.