Capital Hood Cleaning


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Law & Regulation

Why hoods require cleaning is reasonably clear; fire and health. The grease build-up is a fire hazard simply stated. The more grease, the greater the danger. Grease drippings can be a health hazard, and grease fumes can affect the taste and aroma of the food, perhaps in subtle ways.

There is, unfortunately, some misunderstanding and confusion about how often hoods should be cleaned. The standard, set by the National Fire Protection Agency in NFPA 96 is as follows:

 

[from] TABLE 5-4 EXHAUST SYSTEM INSPECTION SCHEDULE [NFPA 96: TABLE 11.4]

TYPE OR VOLUME OF COOKING FREQUENCY FREQUENCY
 

solid-fuel cooking operations: Monthly
high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking: Quarterly
moderate-volume cooking operations: Semiannually
low-volume cooking operations, such as churches, day camps
, seasonal businesses, or senior centers: Annually

All work by Capital Hood Cleaning is performed to NFPA 96 Standards.


Pertinate sectons of the California Mechanical Code are available here. Note that much of California Code of Regulations Title 24, Part 4 refers specifically to NFPA 96. Also available is the pertinate part of a typical County health code (Alameda).



 

 

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