Hoods

NFPA 96 - the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations - is a set of guidelines put in place by the National Fire Protection Association for restaurants and other cooking operations. The purpose of NFPA 96 is to ‘provide broad based preventive and operative fire safety requirements for the design, installation, inspection, and maintenance of commercial kitchens (per NFPA.org). NFPA 96 covers the variety of requirements for a wide range of kitchen equipment and appliances, such as cooking equipment, exhaust hoods, fans, exhaust systems, and fire-suppression systems. Part of the standards for commercial and residential cooking equipment include fire regulations for inspection and cleaning frequency, rooftop grease containment appliances, and hood grease filters. 

When it comes to hood cleaning frequency, NFPA 96 guidelines require hood systems to be cleaned by a properly certified and qualified hood cleaning company. After a professional cleaning company has finished cleaning your hood system they will provide documentation for the inspectors, and often times they will leave a sticker that indicates the last cleaning date. There are different cleaning frequencies that are dependent on the type or volume of cooking taking place in the kitchen space.