The following sections outline National Fire Protection Association's 96 Standards, which govern the installation, maintenance, and inspection of kitchen hood and exhaust systems. This language is not the complete and official position of the National Fire Protection Association, but is paraphrased here for your convenience. For an official copy of the standard, vist the NFPA website.

11.3  Inspection of Exhaust Systems
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 11.3

Table 11.3 Exhaust System Inspection Schedule

Volume / Type of Cooking
Solid fuel cooking operations, such as charcoal or wood.
High-volume cooking operations, such as charbroiling and wok cooking.
Moderate volume cooking.
Low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers.
Volume / Type of Cooking
Semi Annually

  • 11.4  Cleaning of Exhaust Systems
    Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to theauthority having jurisdiction in accordance with Section 11.3.
  • 11.4.2- Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.
  • 11.4.3 At the start of the cleaning process, electrical switches that could be activated accidentally shall be locked out.
  • 11.4.4 Components of the fire suppression system shall not be rendered inoperable during the cleaning process.
  • 11.4.5 Fire-extinguishing systems shall be permitted to be rendered inoperable during the cleaning process where serviced by properly trained and qualified persons in accordance with Section 11.3.
  • 11.4.6 Flammable solvents or other flammable cleaning aids shall not be used.
  • 11.4.7 Cleaning chemicals shall not be applied on fusible links or other detection devices or the automatic extinguishing system.
  • 11.4.8 After the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance.
  • 11.4.9 All access panels (doors) and cover plates shall be replaced.
  • 11.4.10 Dampers and diffusers shall be positioned for proper airflow.
  • 11.4.11 When cleaning procedures are completed, all electrical switches and system components shall be returned to an operable state.
  • 11.4.12 When a vent cleaning service is used, a certificate showing date of inspection or cleaning shall be maintained on the premises.
  • 11.4.13 After cleaning is completed, the vent cleaning contractor shall place or display within the kitchen area a label indicating the date cleaned and the name of the servicing company, and areas not cleaned.
  • 11.4.14 Where required, certificates of inspection and cleaning shall be submitted to the authority having jurisdiction.