Understand how NFPA 96 inspection and grease-removal requirements relate to Dallas commercial kitchen exhaust cleaning.
NFPA 96 is the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. Its scope includes commercial cooking ventilation, exhaust ducts, air movement, fire-extinguishing equipment, and procedures for use, inspection, testing and maintenance.
NFPA material states that the entire exhaust system is to be inspected for grease buildup by appropriately trained and qualified personnel according to the applicable inspection schedule. When an inspection finds contamination from grease-laden vapors, the contaminated portions are to be cleaned by appropriately trained and qualified personnel.
We use “NFPA 96-focused” deliberately. A hood-cleaning contractor can clean applicable exhaust-system components, but the restaurant's overall compliance also depends on equipment, suppression systems, installation, maintenance, local code requirements and the authority having jurisdiction.
Tell us about your Dallas commercial kitchen. Quote requests are routed directly to the Always Affordable Hood Cleaning service team.