Grease accumulates inside kitchen exhaust hoods and ductwork the same way creosote accumulates in a chimney flue, and it is just as flammable. NFPA 96 sets cleaning frequency based on cooking volume, from quarterly for high-volume solid fuel cooking down to annually for lower-volume operations.
Why this is a compliance issue, not just a cleanliness one
Most commercial kitchen insurance policies require documented cleaning at NFPA 96 intervals, and local fire marshals inspect for it directly. A restaurant without current documentation can face insurance claim issues after a kitchen fire, or fail a routine fire inspection outright.
What a cleaning service includes
Frequently asked questions
How often does NFPA 96 actually require this?
It depends on cooking volume and fuel type, ranging from quarterly for high-volume operations to annually for lower-volume kitchens. We’ll help you determine the correct interval for your specific operation.
Will this pass a fire marshal inspection?
Our service is built around meeting NFPA 96 and providing the documentation fire marshals look for during routine inspections.
Do you work around our operating hours?
Yes, we regularly schedule this work overnight or during off-hours specifically to avoid disrupting kitchen operations.
Is this different from residential chimney sweeping?
Related in principle, both clear combustible buildup from an exhaust passage, but governed by a different standard, NFPA 96 versus NFPA 211, with different equipment and documentation requirements.