Hood Boss NFPA 96 Reference for Kitchen Exhaust / Vent Hood Cleaning

There are approximately 11,000 restaurant fires reported every year that totals property losses of up to $80 million.

Having the Kitchen Exhaust System cleaned in any commercial kitchen is one of the most, if not, the most important services that needs to be performed and maintained on a routine basis. It is not only required by your insurance company in order to stay in business, but it is also required by law.  In order to make sure that your system is being cleaned and maintained properly, we follow all codes and recommendations found in NFPA 96.

Important NFPA 96 Standards 11.4

The Kitchen Exhaust System in a commercial  building is a major liability for owners if not properly maintained. By partnering with the Hood Boss, we help you construct a Grease Management Program to help manage your liability. We accomplish this by helping you complying with the guidelines set out by the NFPA 96 standards.

Below is the basic guideline to how often your exhaust system should be inspected.

Table 11.4 Exhaust Cleaning Inspection Schedule

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 business or senior centers
Annually

Important Note: These guideline are super seceded when there is grease accumulation of 1/8 inch or more on your system.

Hood Grease Filter 6.1
6.1 – Grease Removal Devices
6.1.1 – Listed grease filters, listed baffles, or other listed grease removal devices for use with commercial cooking equipment shall be provided
6.1.2 – Listed grease filters and grease removal devices that are removable but not an integral component of a specific listed exhaust hood shall be listed in accordance with UL 1046
6.1.3 – Mesh filters shall not be used unless evaluated as an integral part of a listed exhaust hood or listed in conjunction with a primary filter in accordance with UL 1046
6.2.3.1 – Grease filters shall be listed and constructed of steel or listed equivalent material.
6.2.3.2 – Grease filters shall be of rigid construction that will not distort or crush under normal operation, handling, and cleaning conditions
6.2.3.3 – Grease filters shall be arranged so that all exhaust air passes through the grease filters.
6.2.3.4 – Grease filters shall be easily accessible and removable for cleaning.
6.2.3.5 – Grease filters shall be installed at an angle not less than 45 degrees from the horizontal
Fan Access Panel 8.1
8.1.5.3.1– Upblast fans shall be supplied with an access opening of a minimum 76 mm by 127 mm (3 in. by 5 in.) or a circular diameter of 101 mm (4 in.) on the curvature of the outer fan housing to allow for cleaning and inspection of the fan blades
8.1.5.3.2 – On existing upblast fans where sufficient access is not available to allow for the removal of grease contamination, an approved hinge mechanism or access panel shall be installed
Rooftop Grease Containment 7.8
7.8.2  – Rooftop Terminations
7.8.2.1 – Rooftop termination shall be arranged with or provided with the following: 
(4)  – 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, rainproof, and structurally sound for the service to which it is applied and that will not sustain combustion
(5) – A grease collection device that is applied to exhaust systems that does not inhibit the performance of any fan
[6]  – Listed grease collection systems that meet the requirements of 7.8.2.1(4) and 7.8.2.1(5)

8.1 – Exhaust Fans for Commercial Cooking Equipment
8.1.1.3 – Upblast fans shall have a drain directed to a readily accessible and visible grease receptacle not to exceed 3.8 L (1 gal).

Electrical Wiring and Fan Hinges
7.8.2.1 – Rooftop termination shall be arranged with or provided with the following:(8) A hinged upblast fan supplied with flexible weatherproof electrical cable and service hold-open retainer to permit inspection and cleaning that is listed for commercial cooking equipment.
8.1 – Exhaust Fans for Commercial Cooking Equipment
8.1.1.1 – Approved upblast fans with motors surrounded by the airstream shall be hinged, supplied with flexible weatherproof electrical cable and service hold-open retainers, and listed for this use
9.2.1 – Wiring systems of any type shall not be installed in ducts