How Often Should Your Kitchen Exhaust Hood & System Be Cleaned?
[vc_row][vc_column width=”1/1″][vc_column_text]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*. At Averus, we take all the necessary steps to comply with these codes on your behalf. Along the way, we act as your consultant to make the process as smooth as possible.[/vc_column_text][vc_separator type=”normal”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]4-8.2.1 Rooftop terminations shall be arranged with or provided with the following:
c.) 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 to the elements, rainproof, structurally sound for the service to which it is applied, and will not sustain combustion. A grease collection device that is applied to exhaust systems shall not inhibit the performance of any fan. Exception: Grease containers that are evaluated for equivalency with the preceding requirements and listed as such.
8-3.1 Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal at frequent intervals prior to surfaces becoming heavily contaminated with grease or oily sludge. After the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance. The entire exhaust system shall be inspected by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Table 8-3.1.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator type=”normal”][vc_column_text]
Table 8-3.1. Exhaust Cleaning Inspection Schedule:
How often should you get your Kitchen Exhaust Hood & System Cleaned?
|TYPE OR VOLUME OF COOKING||FREQUENCY|
|Systems serving solid fuel cooking operations||Monthly|
|Systems serving high volume cooking operations such as:24 hour cooking, charbroiling, or wok cooking||Quarterly|
|Systems serving moderate-volume cooking operations||Semiannually|
|Systems serving low volume cooking operations such as:churches, day camps, seasonal businesses, or senior centers||Annually|