Regular cleaning of the exhaust system is necessary to comply with NFPA 96: Standard for Ventilation Control and Fire Protection in Commercial Cooking Operations. The cleaning process should include removing grease and other materials from hoods, ducts, and fans. The exhaust system should not be coated with any type of powder. A qualified person should perform the cleaning. The person’s credentials must be accepted by the authority having jurisdiction over the establishment.
NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
The National Fire Protection Association (NFPA) has developed a new standard for fire safety for commercial cooking operations. This Ottawa Hood Exhaust Cleaning standard is known as NFPA 101 and provides the minimum operative and preventative fire safety requirements for commercial cooking operations. These standards are applicable to both commercial and residential cooking equipment.
This standard is a must for all commercial kitchens. It details fire safety requirements for cooking equipment, exhaust systems, and clearances to combustibles. This code is a good reference for any commercial kitchen, as fire marshals and insurance inspectors will follow this code when inspecting a cooking operation. It also outlines the responsibilities of the owner of a commercial kitchen and the cleaning, maintenance, and inspection of ventilation systems.
NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations specifies cleaning and maintenance standards for commercial kitchen exhaust systems. This is crucial because vaporized grease from cooking operations solidifies in ventilation ducts over time, creating a fire hazard. The standards also specify how frequently grease should be removed, and which areas should be cleaned. A neglected kitchen exhaust system is a major cause of fires in restaurants.
NFPA 96 requires a sticker on the hood
According to the NFPA 96 fire protection code, commercial kitchens are required to clean their exhaust systems. The cleaning process is done by a certified company, and a sticker is placed on the hood to mark the date the hood was cleaned. The frequency of cleaning depends on the type of cooking and the volume. NFPA 96 also requires that hoods be equipped with UL-listed grease filters.
There are many different factors that can affect the cleaning frequency of exhaust systems, including the size of the kitchen, the type of cooking, the equipment set-up, the design of the building, and insurance requirements. Therefore, it is essential to understand and adhere to the NFPA 96 code.
Before hiring a hood cleaning company, check if they are certified by the Department of Fire Services. The company should have a certificate of registration that is good for two years. Moreover, the certificate should have an endorsement from the owner. The company should also have a minimum of 500 hours of experience.
NFPA 96 requires pressure washing
If you are cleaning hood exhaust systems in a commercial kitchen, you should be aware of the NFPA 96 standard. This standard requires the exhaust system to be cleaned by a trained person using specialized equipment and expertise. NFPA 96 is the standard used by the Washington State Fire Marshal and is a legal requirement in Washington state. Violation of this standard is considered negligence.
The National Fire Protection Association (NFPA) is a nonprofit organization that works to develop consensus codes and standards. The NFPA 96 standard sets the minimum fire safety requirements for public and private cooking operations. The standard covers fire safety requirements for a variety of equipment and processes, from the gas range to the hood exhaust system. It also details the cleaning frequency and specific areas that should be cleaned.
Restaurant exhaust cleaning is a vital part of fire prevention. Cooking releases grease-laden vapors that can ignite, igniting any flammable materials nearby. Proper cleaning of these exhaust systems is crucial for maintaining compliance with NFPA 96 standards and ensuring the health and safety of employees.