Commercial Kitchen Hood Cleaning Requirements

Two copies of this worksheet checklist must accompany plan sets submitted with commercial kitchen range hood permit applications.

Commercial kitchen hood cleaning requirements.

They require certain cleanings to be performed regularly. Mechanical extraction via a canopy hood installed over the cooking appliances can remove these fumes and vapour and discharge them to a safe location. These regulations impose additional requirements and apply to gas appliances found in most catering premises. The system according to nfpa 96 includes the kitchen hood filters fans fire suppression system light covers ducts grease removal devices and any metal surfaces.

Commercial kitchens are required to use hood filters that are ul listed. Gas safety installation and use regulations 1998. Commercial kitchen hood worksheet checklist. Most reputable hood cleaning services will be happy to walk you through their procedures provide before and after photos and work with restaurant management to ensure safety and compliance.

Beware of any filters that do not mention it. The restaurant manager or a boh manager are personally responsible to ensure the kitchen hoods are cleaned and maintained properly. Facilities that use solid fuels such as wood as a cooking fuel require an inspection each month by a certified inspector. Commercial kitchen ventilation must be designed so that the amount of supply ventilation added to the space is approximately equal to the amount of air exhausted from the space by vent hoods.

This service must be done by a certified hood cleaning service. Nfpa 96 commercial kitchen cleaning guidelines. 8 3 1 1 upon inspection if found to be contaminated with deposits from grease laden vapours the entire exhaust system shall be cleaned by a properly trained qualified and certified company or person s acceptable to the authority having jurisdiction in accordance with section 8 3. A 8 3 1 cleaning to bare metal does not mean removing the paint from a painted surface of an exhaust system.

In a commercial kitchen it s rare for the traditional hvac system to be able to provide sufficient supply air for a commercial kitchen. Between service dates the staff can wipe down the visible parts of the hood to at least help keep it clean on the outside. When shopping for filters the description should clearly state if they are. It explains and organizes information needed by the building department to efficiently review plans and issue permits.

Learn more about hood cleaning requirements and get in touch with the greasebusters of miami. This service may need to be performed more frequently but every six months is a minimum for most commercial kitchens. Certified professional hood cleaning is a necessity for any commercial cooking operation both to reduce the risk of fire and avoid noncompliance. The national fire protection association nfpa provides the minimum standards for the kitchen exhaust cleaning industry.