Summary: You are required to have your exhaust system cleaned at the frequency shown below. If you have questions about which category your facility is in, contact your local fire inspector.
Table 12.4 Inspection for Grease Buildup
The entire exhaust system shall be inspected for grease buildup by a properly
trained, qualified, and certified person(s) acceptable to the authority having
jurisdiction and in accordance with Table 12.4.
| System Type | Inspection Frequency |
|---|---|
| Systems serving solid fuel cooking operations | Monthly |
| *Systems serving high-volume cooking operations | Quarterly |
| Systems serving moderate-volume cooking operations | Semiannually |
| †Systems serving low-volume cooking operations | Annually |
* High-volume cooking operations include 24-hour cooking, charbroiling, and wok cooking.
† Low-volume cooking operations include churches, day camps, seasonal businesses, and senior centers.
| NFPA 96 Code # | Topic of Discussion | Text from NFPA 2024 Edition |
|---|---|---|
| 4.1.5.1 | Responsibility | The responsibility for inspection, testing, maintenance, and cleanliness of the ventilation control, fire protection, and cooking appliances of the commercial cooking operations shall be that of the equipment owner. |
| 7.8.2.1 7.8.2.1(4) 7.8.2.1(5) |
Grease Containment Systems | Rooftop terminations 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. |
| 7.8.2.1(8) | Electric Wiring | (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. |
| 8.1.6.3.1 | Fan Access Panels | Upblast fans shall be supplied with an access opening of a minimum 3 in. by 5 in. (76 mm by 127 mm) or a circular diameter of 4 in. (101 mm) on the curvature of the outer fan housing to allow for cleaning and inspection of the fan blades. |
| 8.1.6.3.2 | Fan Hinge Kits | 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. |
| 12.5 | Inspection, Testing & Maintenance | Listed hoods containing mechanical or fire-actuated dampers, internal washing components, or other mechanically operated devices shall be inspected and tested by properly trained, qualified, and certified persons every 6 months or at frequencies recommended by the manufacturer in accordance with their listings. |
| 12.6 | Cleaning of Exhaust Systems | 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. |
| 12.6.1.1 | Measurement System | A measurement system of deposition shall be established to trigger a need to clean when the exhaust system is inspected at the frequencies in Table 12.4. Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants to a minimum of 0.002 in. (50 μm). |
| 12.6.1.1.2 | Depth Gauge Comb | A grease depth gauge comb shall be placed upon the surface to measure grease depth. |
| 12.6.1.1.3 12.6.1.1.4 |
Grease Depth Cleaning Threshold | Where a measured depth of 0.078 in. (2000 μm) is observed, the surfaces shall be cleaned. Where a measured depth of 0.125 in. (3175 μm) is observed in a fan housing, the surfaces shall be cleaned. |
| 12.6.2 - 12.6.4 | Cleaning Process & Safety | Surfaces shall be cleaned before becoming heavily contaminated with grease or oily sludge. Electrical switches that could be activated accidentally shall be locked out. Components of the fire suppression system shall not be rendered inoperable during cleaning. |
| 12.6.5 - 12.6.10 | Cleaning Rules | Fire-extinguishing systems may be rendered inoperable only by qualified personnel. Flammable solvents or other flammable cleaning aids shall not be used. Cleaning chemicals shall not be applied on fusible links or detection devices. After cleaning, panels and cover plates shall be restored, and a service label with the date must be affixed. |
| 12.6.13 - 12.6.16 | Certificates & Reporting | When an exhaust system is inspected or cleaned, a certificate showing the company name, person performing the work, and date shall be maintained. Written reports shall be provided to the owner. Metal containers used to collect grease shall be inspected or emptied at least weekly. |
| 12.7 | Cooking Equipment Maintenance | Inspection and servicing of the cooking equipment shall be made at least annually by properly trained and qualified persons. Equipment such as griddles, deep-fat fryers, or charbroilers shall be inspected and cleaned if grease accumulation is found. |
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