Grease builds up in every commercial kitchen exhaust system. How fast it builds up depends on what you cook and how much of it. That’s why the fire code doesn’t set a single cleaning schedule for every kitchen. NFPA 96, the standard most fire marshals and insurers enforce, sets inspection frequencies based on the type and volume of cooking.
The NFPA 96 inspection schedule
| Type or volume of cooking | Inspect |
|---|---|
| Solid fuel cooking (wood or charcoal) | Monthly |
| High volume, such as 24-hour cooking, charbroiling, or wok cooking | Quarterly |
| Moderate volume | Semiannually |
| Low volume, such as churches, day camps, seasonal businesses, and senior centers | Annually |
What happens when grease is found
If an inspection finds grease or other combustible deposits in the hood, ductwork, or exhaust fan, the system has to be cleaned. That means the whole system, from the hood to the fan on the roof, not only the parts that are easy to reach.
Your local fire marshal has the final word
The authority having jurisdiction (AHJ) can require more frequent service than the table above, and many insurance carriers set their own requirements. Check with them if you’re unsure which schedule applies to your kitchen.
How Enviromatic can help
Since 1971, Enviromatic has cleaned kitchen exhaust systems with before-and-after photo documentation on every job, so you have proof the work was done. Learn more about our kitchen exhaust cleaning and EnVIROspection inspection program, or contact us for a free estimate.