There are presently two major code development organizations in the US and Canada in reference to commercial kitchens, which offer model codes for state/provincial and local adoption.
The National Fire Protection Association – NFPA
The International Code Council – ICC ASHRAE 154-2010 Ventilation For Commercial Cooking Operations.
National Fire Protection Association National Fire Protection Association (NFPA) codes and standards are developed through a consensus process approved by ANSI. The process brings together volunteers representing varied viewpoints and interests to achieve balanced consensus on fire and other safety issues.
The NFPA administers the process and establishes rules, within the American National Standards Institute (ANSI) criteria, to promote fairness in the consensus development system.
It also seeks research support through such organizations as the Fire Protection Research Foundation and the National Institute of Standards and Technology (NIST) to validate existing and new code requirements.
NFPA partners with other code development organizations such as:
The International Association of Plumbing and Mechanical Officials (IAPMO) who develop the Uniform Mechanical Code. The Western Fire Chiefs (WFC) to develop the NFPA 1 Uniform Fire Code Codes relevant to commercial cooking equipment and exhaust systems are:
The Western Fire Chiefs (WFC) to develop the NFPA 1 Uniform Fire Code Codes relevant to commercial cooking equipment and exhaust systems are:
NFPA 1 Uniform Fire Code
NFPA 10 Standard for Portable Extinguishers
NFPA 17 Standard for Dry Chemical Extinguishing Systems
NFPA 17A Standard for Wet Chemical Extinguishing Systems
NFPA 54 National Fuel Gas Code
NFPA 70 National Electrical Code
NFPA 72 National Fire Alarm Code
NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations NFPA
101 Life Safety Code NFPA 5000 Building Construction and Safety Code
Major components of the standard include:
• Pre‐Cleaning Operations Inspection
• Energy Source Protection
• Protection of Workspace Areas
• By‐Product Control Process Preparation
• Process Personnel Protection
• Cleaning Processes and Controls
• Exhaust Duct Access and Labeling
• Exhaust Cleaning Process Reporting Commercial
Kitchen Exhaust Systems in the restaurant kitchen, pulling heat, smoke, and odor away from cooking surfaces. This is for the protection of both employees and the restaurant facility itself, but over time, the greasy buildup inside hoods and ductwork can become a safety hazard of its own.
This is for the protection of both employees and the restaurant facility itself, but over time, the greasy buildup inside the commercial hood, duct, the fan can become a safety hazard.
Protecting against this hazard requires regular cleaning inspections of the kitchen exhaust system, hood, duct, fan, filters.
Grease buildup inside the kitchen exhaust system is among the leading causes of restaurant fires, proper maintenance cleaning will reduce this risk.
The National Fire Protection Agency (NFPA) requires professional kitchen exhaust system cleaning for all commercial kitchens.
Failure to meet these requirements not only increases the risk of fire, hefty fines mandatory closure.
Kitchen exhaust system cleaning requirements are outlined in NFPA 96, including the frequency of cleaning for various types of kitchens:
Monthly – Systems serving solid fuel cooking operations.
Quarterly – Systems serving high-volume operations, such as 24-hour cooking, charbroiling, wok cooking, etc.
Semi-Annually – Systems serving moderate volume cooking operations.
Annually – Systems serving low-volume cooking operations, such as day camps, churches, seasonal businesses, etc.
NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations is to be carried out by trained, certified kitchen exhaust cleaning professionals.
The scope of the work will include:
Disassembly, cleaning, degreasing hoods, including hood, fan, duct, filter, grease troughs, and removable grease cups
Removal of the roof – wall mounted fans from ductwork to degreasing the base, shroud, and blades, inspecting exhaust fans for loose or worn out fan belts.
Cleaning/degreasing hoods, ducts, fans, filters replacing if necessary, applying food-safe polish to stainless steel.
Providing a complete, detailed written report of all work performed, and deficiencies in the kitchen exhaust system, recommendations for correcting any problems.
Attaching a certificate showing company name, a person performing work, date of cleaning/inspection to each kitchen exhaust system cleaned.
Duct access doors will allow AE Exhaust & Duct Services to perform a “top to bottom” cleaning of the kitchen exhaust systems.
AE Exhaust & Duct Services know the Standards of NFPA 96 requirements to help restaurant owners/managers make sure their equipment is up to date, functioning properly, meeting regulation/standards for compliance.
Certified professional hood cleaning is a necessity for any commercial cooking operation, both to reduce the risk of fire and avoid non-compliance.
We will walk you through their procedures, provide documented instructions to restaurant management to ensure safety and compliance.
on completion of service, our goal is to leave the work area in the same condition we found it and better.
Lastly, we will provide you with an invoice, that invoice can be mailed, emailed or faxed, based on your preference.
And finally, if we found any items that were deficient or in disrepair, we will send you via fax, mail or email, an explanation of our findings.