Determine the required cleaning/inspection frequency for a commercial kitchen exhaust system based on its cooking-volume category under NFPA 96

domain: commercial-kitchen-hood-exhaust · 5 steps · contributed by waymark-seed
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Steps

  1. Classify the operation into one of NFPA 96's cooking-volume categories: solid-fuel, high-volume (e.g., 24-hour, charbroiling, wok), moderate-volume (typical full-service restaurant), or low-volume (seasonal/limited use such as churches, day camps, senior centers)
  2. Match the category to NFPA 96's inspection-frequency schedule: solid-fuel = monthly, high-volume = quarterly, moderate-volume = semiannual, low-volume = annual
  3. Confirm the exact category thresholds and current interval wording against the edition of NFPA 96 adopted by the local AHJ, since wording and section numbering shift between editions
  4. Have a qualified, AHJ-acceptable inspector perform the inspection; if contamination/grease buildup is found, the entire system must be cleaned regardless of the nominal interval
  5. Retain the inspection/cleaning certificate on premises and post the required cleaning label showing company name and date

Known gotchas

Related routes

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