Commercial-Type Hood and Duct Inspections and Cleaning

Commercial-Type Hood and Duct Inspections and Cleaning

Identify the inspection frequency requirements for commercial-type kitchen hood and duct system.

Grease accumulations in commercial-type hood and duct exhaust systems add to the fire danger inside this volatile high temperature vapor-air environment. Periodic inspections and cleaning will reduce the likelihood of a catastrophic fire.

National Fire Protection Association (NFPA) 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, recommends periodic inspections based on the anticipated amount of cooking grease-laden products.

Type or Volume of Cooking: Inspection 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 businesses, or senior centers: Annually

If the inspection reveals that the hood and duct are contaminated with grease, cleaning should be
conducted through the entire exhaust system by someone who is trained, qualified, certified, or
acceptable to the code official. The hood, grease removal devices, fans, and ducts should be cleaned to
bare metal.

Flammable solvents or other flammable cleaning products should not be used to remove grease. Cleaning
chemicals should not be applied to the fusible links or detection devices of automatic fire suppression
systems installed in exhaust equipment.

Upon completion of the cleaning, a record of the cleaning date and service company (if any) should be
posted in the kitchen. If portions of the exhaust system were not cleaned, that information should be
included in the report.

For additional information, refer to NFPA 96, NFPA 1, Uniform Fire Code™, Chapter 50, or International Fire Code®, Chapter 9.