Our many years of dedication and effort has contributed in limiting the number of hazards that are associated with commercial cooking equipment and hood exhaust. The National Fire Protection Association (NFPA) has established the following standards that are mostly enforced on a state and local levels.

NFPA Code 96
Section 8-3.1 Hoods, grease removal devices, ducts and other appurtenance shall be cleaned to bare metal at frequent intervals prior to surfaces becoming heavily contaminated with grease or oily sludge. After the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance. The entire exhaust system shall be inspected by a properly trained, qualified and certified company or person (s) acceptable to the authority having jurisdiction in accordance with Table 8-3.1

Reprinted with permission from NFPA 96-1998, Ventilation Control and Fire Protection of Commercial Cooking Operations, Copyright © 1998, National Fire Protection Association,
Quincy MA  02269. This reprinted material is not the complete and official position of the NFPA on the referenced subject, which is represented only by the standard in its entirety.