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NFPA 96 FAQ

Q: How often does my system have to be cleaned?


Q: We rarely use our commercial kitchen; why does it still need to be cleaned?

Kitchen exhaust systems collect a lot of grease because of the way they’re constructed. Your crew may be trying their very best to keep a clean system, but as long as your kitchen exhaust fan continues to pull out polluted air through canopy filters to extract cooking steam and vapor, impurities such as grease and oil, will accumulate; this in a regular occurrence and is not avoidable. A commercial kitchen without regular maintenance and cleaning quickly turns into a safety concern.

If your kitchen exhaust system sits unused without being cleaned, the grease in your duct work and on your fan becomes stagnant and turns into a substance with a consistency similar to tar; this often results in the growth of mold and bacteria, inside your system and takes longer to clean. Once your system is turned back on and air starts flowing through your system, the stagnant grease can cause unbalancing of the fan, disrupt the airflow, and pollute your facility with airborne particles, becoming a health and maintenance concern. This is why, if you’re operating seasonally, we highly recommend cleaning your system at the end of your season, rather than before.

11.6.1 If, upon inspection, the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified, and certified person(s) acceptable to the authority having jurisdiction

11.6.2 Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants prior to surfaces becoming heavily contaminated with grease or oily sludge


Q: Why does my fan need a hinge kit and grease containment?

A hinge kit allows the fan to be tipped/flipped open. It saves technicians from muscle strain and potentially dropping a fan onto a roof, damaging both the roof and the fan bowl.

8.1.2.1 Upblast fans with motors surrounded by the airstream shall be hinged and supplied with flexible weatherproof electrical cable and service hold-open retainers

 

8.1.2.3 Upblast fans shall have a drain directed to a readily accessible and visible grease receptacle not to exceed 3.8L (1 gal)

Q: How often should my fire suppression system be inspected?

Fire Suppression Systems (aka Fire-Extinguishing Systems) should be professionally inspected and maintained semi-annually; they should be recharged and hydro-tested every 12 years from their manufacture date

11.2.1 Maintenance of the fire-extinguishing systems and listed exhaust hoods containing a constant or fire-activated water system that is listed to extinguish a fire in the grease removal devices, hood exhaust plenums, and exhaust ducts shall be made by properly trained, qualified, and certified person(s) acceptable to the authority having jurisdiction at least every 6 months

Q: How often should my fire extinguisher be inspected?

Fire Extinguishers are to be inspected annually

11.2.7 Fixed temperature-sensing elements other than the fusible metal alloy type shall be permitted to remain continuously in service, provided they are inspected and cleaned or replaced if necessary in accordance with the manufacturer’s instructions, every 12 months or more frequently to ensure proper operation of the system

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