MW Hoods Cleans According to NFPA 96 STANDARDS

 

11.3  Inspection of Exhaust Systems
The entire exhaust shall be inspected by a properly trained, qualified, and certified company or person (s) acceptable to the authority having jurisdiction in accordance with Table 11.3

 

Table 11.3 Exhaust System Inspection Schedule

 

Type or Volume of Cooking Frequency                 Frequency
Systems serving solid fuel cooking operations           Monthly

Systems serving high-volume cooking operations      Quarterly
such as 24-hour cooking, charbroiling, or wok 
cooking.

Systems serving moderate-volume cooking            Semiannually 
operations.

Systems serving low-volume cooking operations,       Annually
such as churches, day camps, seasonal 
businesses, or senior centers.

11.4  Cleaning of Exhaust Systems
Upon inspection, if found to be contaminated with deposits from grease-laden vapors, 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 11.3.

 

11.4.2  Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.

 

11.4.3  At the start of the cleaning process, electrical switches that could be activated accidentally shall be locked out.

 

11.4.4  Components of the fire suppression system shall not be rendered inoperable during the cleaning process.

 

11.4.5  Fire-extinguishing systems shall be permitted to be rendered inoperable during the cleaning process where serviced by properly trained and qualified persons in accordance with Section 11.3.

 

11.4.6  Flammable solvents or other flammable cleaning aids shall not be used.

 

11.4.7  Cleaning chemicals shall not be applied on fusible links or other detection devices or the automatic extinguishing system.

 

11.4.8  After the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance.

 

11.4.9  All access panels (doors) and cover plates shall be replaced.

 

11.4.10  Dampers and diffusers shall be positioned for proper airflow.

 

11.4.11  When cleaning procedures are completed, all electrical switches and system components shall be returned to an operable state.

 

11.4.12  When a vent cleaning service is used, a certificate showing date of inspection or cleaning shall be maintained on the premises.

 

11.4.13  After cleaning is completed, the vent cleaning contractor shall place or display within the kitchen area a label indicating the date cleaned and the name of the servicing company, and areas not cleaned.

 

11.4.14  Where required, certificates of inspection and cleaning shall be submitted to the authority having jurisdiction.